 成分
Beef fillet
800g of beef fillet
500g of hay
salt
pepper
Salt baked beetroot
3 beetroots
200g of plain flour
200g of salt
water
Beetroot and smoked bone marrow sauce
100g of bone marrow, removed from the bone
100ml of Chicken stock
50ml of apple juice
50ml of beetroot juice, or one small beetroot juiced
vinegar
salt
pepper
烹饪指示
1.
Preheat the oven to 180°C/gas mark 4. In a pan, heat the flour and salt together. Add water and stir until a dough is formed. Cover 2 of the beetroots in the dough and bake in the oven for 1 - 1 1/2 hours depending on the size - reserve the remaining beetroot
2.
Meanwhile, rinse the bone marrow in fresh running water until the blood colour is gone. Place in a smoker and hot smoke for 5-7 minutes, reserve the leftover fat and set both the bone marrow and fat aside
ALTERNATIVE TO SMOKER
If you do not have access to a commercial smoker, inexpensive domestic options can be found online or alternatively you can combine a smoke box and steel multi-level steamer to give the same effect. Be sure to conduct the smoking outside
3.
For the sauce, place a large pan over a high heat. Pour in the chicken stock and reduce to 50ml. Add in the apple juice and reduce again by half
4.
Add the beetroot juice to the pan and season with salt, pepper and vinegar to taste. Place the smoked bone marrow and fat into the pan and cook until the marrow is soft - make sure the sauce does not come to the boil
5.
Season the fillet and then sear in the pan for 3-4 minutes, or until browned on the outside. Transfer to the oven and cook for 10 minutes for a rare finish, 12 minutes for a medium rare finish. Set aside to rest
6.
In a safe place, burn the hay until it is black. Place the burnt hay into a blender and blend into a fine powder. Roll the cooked fillet in the hay and then slice into 4 portions
7.
Once the beetroots are cooked, remove the dough from the beetroots and peel and slice as desired. Juice the remaining beetroot in a blender and then pour the juice over the cooked beetroots
8.
To serve, place the beef onto plates and drizzle with the beetroot and smoked bone marrow sauce, along with the marrow itself. Layer the salt baked beetroots on top and garnish with some raw sliced beetroot and sorrel |
