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Sous Vide fillet of grass-fed beef | Recipe by sousvidetools.com

Sous vide fillet of grass-fed beef, pomme anna and mushroom purée

Sous vide fillet of grass-fed beef, pomme anna and mushroom purée Beef
  • COOK TIME: 3 hours
  • PREP TIME: one hour
  • DIFFICULTY: Medium
  • SERVES: 4

Ingredients

Fillet of beef

  • 650g of fillet of beef
  • salt
  • pepper
  • vegetable oil
  • butter

Pomme Anna

  • 4 Maris Piper potatoes
  • 200g of butter
  • salt
  • pepper
  • vegetable oil

Mushroom Purée

  • 500g of wild mushrooms
  • 50g of double cream
  • vegetable oil
  • salt

Celeriac

  • 1 celeriac
  • salt
  • vegetable oil
  • butter

Carrots

  • 100g of chantenay carrots
  • salt
  • butter
  • thyme
  • pepper

To serve

  • 100g of trompette mushrooms, washed
  • 100ml of beef jus
  • 20g of butter
  • salt

 

Equipment

Equipment

Method

This delicious sous vide beef fillet recipe by chef Simon Gueller has been recreated for SousVide Tools with kind permission from the Great British Chefs

Method

  1. As the pomme Anna needs to be made a day in advance, it is best to begin with this. Peel the Maris Piper potatoes and thinly slice. Melt the butter in a pan and then pour this on top of the potatoes
  2. Take a deep oven tray and layer the potatoes inside. Use salt and pepper to season each layer. Cover the tray in tin foil and bake in the centre of a preheated oven (165°C) for one and a half hours. Ensure that all the potatoes are cooked through
  3. Lay another tray on top, then press down with small weights. Transfer to the fridge and leave overnight as this will allow the potatoes to press and set
  4. To prepare the beef you will firstly need to fill and preheat your water oven to 55°C
  5. Take off all fat from the meat before carefully using butcher’s string to tie around the fillet. This will ensure the meat keeps its shape. Portion the meat into 150g pieces and place each piece in its own vacuum cooking pouch. Seal the pouches using a vacuum sealer
  6. Submerge the pouches in the water oven and allow to cook sous vide for 30 minutes
  7. Whilst the beef cooks, you can move on to making the mushroom purée. Slice the mushrooms into thin pieces then take a large pan and cover the base with the vegetable oil. Place over a medium heat and add the mushrooms. Sauté until they are golden brown in colour
  8. Drain the mushrooms and use kitchen towel to remove any excess oil. Transfer back to the pan before adding the cream and bringing to a boil. Once boiling, take the pan off the heat and pour the mixture into a blender. Blitz until smooth and season to taste. Set aside until ready to serve
  9. To prepare the celeriac, heat some salted water in a pan until gently boiling. As you wait for the water to boil, chop the celeriac into 1cm cubes then add to the boiling water. Cook for between 2 and 4 minutes, or until tender
  10. Drain the pan and thoroughly dry the celeriac. To colour, heat some oil in a pan over medium heat before adding the celeriac cubes and a knob of butter. Once golden brown, season to taste and remove from the pan. Set aside until ready to serve
  11. For the carrots, heat a small pan of water to a gentle boil with thyme, a large knob of butter and salt. Whilst waiting for the seasoned water to boil, peel the carrots and chop off the root. Add to the boiling water and cook until tender. Use a slotted spoon to remove the carrots from the pan and season with salt and pepper. Set aside until ready to serve
  12. Once cooked, take the sous vide beef out of the water oven and remove from their pouches. Heat a pan until hot then add the oil. Add the beef portions and brown each side evenly before adding the butter. Once the butter is foaming, use this to baste the meat
  13. Take the pomme Anna from the fridge and divide into portions measuring approximately 4cm x 1cm. Add to a pan along with vegetable oil and allow to colour. Use salt to season
  14. Just before you are ready to serve, add the butter to a hot pan then tip in the trompette mushrooms and sauté for 2-3 minutes. Keep the mushrooms warm whilst you gently reheat the beef jus
  15. To arrange the dish, spoon a small amount of the mushroom purée in the centre of each plate and use a spoon to swipe. Add the pomme Anna, celeriac, mushrooms and carrots. Lastly, cut away the string from each portion of beef and arrange the meat on the plate. Use the hot just to drizzle each dish then serve immediately
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