Sous vide Sirloin

Tara Davis Bistro Selle Albury, Australia

Tara Davis
Bistro Selle
Albury, Australia

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“People are impressed with Australian beef because we have the land to rear and raise beautiful cattle. As a chef, I see the Upper Murray as a unique food bowl”
— Tara Davis
 

PART 1

SOUS VIDE BEEF SIRLOIN

INGREDIENTS

  • SIRLOIN STEAK 300G
  • OLIVE OIL 50ML
  • 1 GARLIC CLOVE, SLICED
  • 2 SPRIGS THYME AND ROSEMARY
  • SALT AND PEPPER

METHOD

  1. SEASON STEAK AND PLACE IN THE VACUUM BAG WITH OLIVE OIL, HERBS AND GARLIC
  2. COOK STEAK IN WATER BATH 65C FOR 35MIN, ONCE COOKED REMOVE STEAK FROM WATER BATH TO REST
  3. TO SERVE REMOVE BEEF FROM BAG, PAT DRY WITH PAPER TOWEL, AND SEAL ON GRILL FOR 4 MIN EACH SIDE, THEN REST AND CUT AS REQUIRED

PART 2

BRAISED SHORT RIB

INGREDIENTS

  • 1 RACK BEEF SHORT RIBS
  • 1 ONION, DICED
  • 1 CARROT, DICED
  • 1 CELERY, DICED
  • 3 CLOVES GARLIC, SLICED
  • 3 SPRIGS ROSEMARY AND THYME
  • WHITE WINE 300ML
  • LIQUID MALT 100ML
  • BROWN SUGAR 200G

  • BEEF STOCK 2LT

    METHOD

  • SEASON SHORT RIB AND SEAL UNTIL GOLDEN, PLACE IN TRAY

  • SAUTE VEGETABLES WITH GARLIC AMD HERBS
  • DEGLAZE PAN WITH WINE, ADD MALT, BROWN SUGAR AND STOCK. BRING TO THE BOIL
  • POUR HOT LIQUID OVER SHORT RIB COVER AND PLACE IN THE OVEN 120C FOR 6 HOURS
  • ONCE COOKED AND TENDER, REMOVE FROM BRAISING LIQUID AND REMOVE THE BONES, PLACE IN THE FRIDGE TO SET
  • STRAIN BRAISING LIQUID INTO PAN AND REDUCE BY HALF
  • ONCE SHORT RIB IS SET, CUT TO DESIRED SIZE, SEAL IN A PAN, ADD THE REDUCED COOKING LIQUID THEN BASTE THE SHORT RIB AND REDUCE THE LIQUID UNTIL THICK AND GLOSSY AND THE JUS HAS REDUCED TO PLATE CONSISTENCY

PART 3

JERUSALEM ARTICHOKE PUREE

INGREDIENTS

  • JERUSALEM ARTICHOKE - PEELED 200G
  • DOUBLE CREAM 150ML
  • SALT AND PEPPER

METHOD

  1. PLACE ARTICHOKES IN PAN AND COVER WITH COLD WATER AND A PINCH OF SALT, PLACE ON MEDIUM HEAT ADD A AND SIMMER GENTLY UNTIL TENDER
  2. ONCE ARTICHOKES ARE SOFT, DRAIN AND PLACE BACK IN THE PAN WITH THE DOUBLE CREAM, BRING TO THE BOIL THEN SEASON AND PUREE UNTIL SMOOTH

PART 4

BRUSSEL SPROUT AND HORSERADISH REMOULADE

INGREDIENTS

  • 10 BRUSSEL SPROUTS
  • 2 JERUSALEM ARTICHOKES – PEELED AND JULIENNED
  • FINELY GRATED HORSERADISH 25G
  • 3 EGG YOLKS
  • 2 TEASPOONS CHAMPAGNE VINEGAR
  • 2 TEASPOONS DIJON MUSTARD
  • SUNFLOWER OIL 200ML
  • SALT AND PEPPER

METHOD

  1. MAKE A MAYONNAISE WITH THE EGG YOLKS, VINEGAR, MUSTARD AND SUNFLOWER OIL, HORSERADISH AND SEASON
  2. REMOVE HALF THE OUTER LEAVES OF THE BRUSSEL SPROUTS, CHIFFONADE THEM AND PLACE IN BOWL WITH THE RAW ARTICHOKE, DRESS LIGHTLY WITH THE HORSERADISH MAYONNAISE SEASON WITH SALT AND PEPPER
  3. WITH THE REMAINING HEART OF THE BRUSSEL CUT IN HALF, SEASON SEAL IN A PAN UNTIL TENDER AND GOLDEN
 

Mark Jesser