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Seared Beef Fillet

WITH SMOKED BEURRE ROUGE

seared-beef-fillet-with-smoked-beurre-rouge

Seared beef fillet with smoked beurre rouge, crispy kale, roast beetroots and salsa verde – as seen on Masterchef Australia.

INGREDIENTS (4 Servings):

  ROASTED BEETROOT

  • 2 medium sized beetroot, with leaves
  • 1 tbsp olive oil, for roasting
  • salt and pepper

ROASTED GARLIC

  • 4 cloves garlic
  • 1 tbsp olive oil, for roasting
  • salt and pepper

CRISPY KALE CHIPS

  • 2 bunch curly kale, leaves stripped from stems
  • 1 tbsp olive oil
  • salt and pepper, to season

SMOKED BEURRE ROUGE

  • 100g cold butter, diced
  • ½ a shallot, sliced
  • 1 cup pinot noir
  • ¼ cup port
  • ¼ cup red wine vinegar
  • salt, to taste

SALSA VERDE

  • 1 onion, finely chopped
  • 5 anchovy fillets
  • ½ tsp capers
  • 1 cup parsley leaves
  • ¾ cup basil leaves
  • ½ cup extra virgin olive oil
  • salt and pepper, to taste

BEEF

  • 2 tbsp olive oil
  • salt and pepper, to season
  • 400g piece beef eye fillet

WILTED BEETROOT LEAVES

  • 1 tbsp olive oil
  • reserved beetroot leaves
  • 2 tbsp lemon juice

GARNISH

  • extra anchovy fillets
  • nasturtium leaves

 

EQUIPMENT

  • Hickory Wood Chips and The Smoking Gun

 

METHOD

  1. Preheat oven to 350°F (180°C).

 

ROASTED BEETROOT

  1. Remove beetroot leaves and set aside
  2. Place beetroot onto a sheet of foil and drizzle with olive oil, season and enclose foil.
  3. Roast until tender, about 45 minutes
  4. Remove from oven, unwrap and allow to cool slightly.
  5. Peel and cut into quarters then set aside.

 

ROASTED GARLIC

  1. Place garlic cloves onto a sheet of foil, drizzle with olive oil, season and enclose foil.
  2. Bake until very tender, about 20-25 minutes.
  3. Remove from oven and set aside.

 

CRISPY KALE CHIPS

  1. Line a baking tray with baking paper.
  2. Spread kale leaves onto the tray and drizzle with 1 tbsp of olive oil.
  3. Season with salt and pepper and bake in oven until crisp, about 10–12 minutes.
  4. Remove from oven and set aside.

 

BEURRE ROUGE

  1. Place butter into a bowl and cover with clingwrap.
  2. Insert the hose of The Smoking Gun.
  3. Light the hickory wood chips and allow the bowl to fill with smoke.
  4. Remove smoking gun hose and seal the bowl tightly with another piece of clingwrap.
  5. Reserve The Smoking Gun for use again
  6. Set bowl aside in the fridge for 10 minutes.
  7. Repeat the smoking and refrigerating process twice again then set aside.
  1. Meanwhile, place shallot, pinot noir, port and red wine vinegar into a saucepan over medium heat.
  2. Simmer and reduce by 2/3.
  3. Strain into a clean saucepan and whisk in the cold smoked butter, one cube at a time, until fully emulsified.
  4. Season to taste and set aside, keeping warm.

 

SALSA VERDE

  1. Place all ingredients into a food processor and blitz to a coarse paste.
  2. Adjust consistency, if required, with a little more oil.
  3. Set aside in the fridge.

 

BEEF

  1. Heat a large frying pan over medium heat.
  2. Drizzle beef with olive oil and season with salt and pepper.
  3. Add beef to the pan and sear on all sides until medium rare, or cooked to your liking.
  4. Remove from pan and set aside to rest.
  5. Reserve pan on the heat.

 

WILTED BEETROOT LEAVES

  1. Add oil and beetroot leaves to the reserved frying pan.
  2. Cook until slightly wilted, about 1 minute.
  3. Finish with lemon juice, season to taste and remove from heat.

 

TO SERVE

  1. Squeeze roasted garlic cloves into 3 places on each serving plate.
  2. Slice beef into 12 medallions and place a medallion on top of each mound of garlic.
  3. Arrange kale crisps, wilted beetroot leaves and nasturtium leaves over plates.
  4. Add some salsa verde, a drizzle of smoked beurre rouge and chopped anchovy fillets.

 

Recipe by: Trent Harvey, Masterchef Australia 2016 Contestant