Grilled & poached rib eye

Ludo Baulacky The River Deck Albury, Australia

Ludo Baulacky
The River Deck
Albury, Australia

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“Australian Beef has a very good reputation, not only in Europe, but everywhere. My advice for cooking a great steak is having a hot pan, good seasoning and the right resting time”
— Ludo Baulacky

INGREDIENTS

  • 1 TONGUE
  • SCOTCH MURRAY PURE 400G
  • 6 ZUCCHINNI
  • 1 SPRIG OF THYME
  • 1 BAY LEAF
  • 3 GARLIC CLOVE BASHED
  • WHITE WINE 75ML
  • 2 SPRIGS OF TARRAGON
  • BUTTER 20 G
  • 8 BROWN ONIONS
  • 1 FENNEL SLICED
  • WATER 4 LTR
  • BABY SINACH 100G
  • BASIL LEAVES 30G
  • PARMESAN 20 G
  • 1 PINCH OF XANTHAM GUM
  • VEGETABLE OIL
  • SALT
  • SHERRY VINEGAR
  • 2 CHAT POTATO

METHOD

  1. TAKE YOUR SCOTCH AND WITH A SHARP KNIFE, TAKE THE OUTER LAYER OUT OF IT. TAKE EXCESS FAT AND RESERVE. ROLL THE SCOTCH IN GLAD WRAP AND RESERVE. WITH THE FLAP GRAB YOUR SELF A VAC PAC BAG AND IN, ADD ALL THE FAT, BAY LEAF, PEPPER CORN, JUS, SEAL THE BAG. COOK FOR A COUPLE OF HOURS AT 55 DEG IN A WATER BATH, REFRESH IN ICE WATER AND RESERVE
  2. ASK YOUR BUTCHER FOR SOME BEEF BONES AND DO YOURSELF A STOCK, ROAST THE BONES, UNTIL GOLDEN BROWN, IN A POT ADD ONIONS, CARROTS, LEEK, CELERY AND COOK FOR A FEW HOURS AT LOW TEMP CONSISTENTLY SKIMMING THE IMPURITIES (BLOOD). PASS THROUGH A FINE CHINOIS AND RESERVE, IN THE SAME POT DISCARDING THE BONE AND NOT THE WATER CONTENT, SWEAT A COUPLE OF SHALLOTS MUSHROOMS, CELERY, LEEKS, DEGLAZE WITH 250 ML OF RED WINE AND REDUCE TO SYRUP; ADD THE STOCK AND REDUCE UNTIL CONSISTENCY. YOU COULD USE THAT SAUCE TO COOK THE SCOTCH FLAP.

  3. FOR THE ZUCCHINNI PUREE, CUT THE ZUCCHINNI 300G IN HALF LENTHWAYS, THEN AGAIN IN HALF. TAKE THE SEED OUT AND RESERVE. SLICE ALL IN TO THIN BATONS, BRING A SALTED POT OF SALTED TO THE BOIL AND COOK ZUCCHINNI FOR A FEW SECONDS, ADD BASIL, THEN THE SPINACH, AND BRING TO SIMMER, STRAIN AND EXTRACT AS MUCH LIQUID AS YOU CAN, STRAIGHT AWAY IN A BLENDER AND GRADUALLY ADD THE PARMESAN CHEESE + XANTHAM UNTIL SMOOTH,, PASS PURÉE AGAIN AND TRY AND COOL IT DOWN UNDER A BOWL OF ICE TO MAINTAIN ITS COLOUR

  4. FOR THE ZUCCHINNI LYONNAISE, SWEAT 4 ONIONS THINLY SLICED AND THE ZUCCHINNI SEEDS, OVER LOW HEAT UNTIL VERY SOFT AND CARAMELIZED. ADD SALT AND SOME SHERRY VINEGAR IF YOU FANCY ANY

  5. ROAST THE POTATOES IN THE OVEN RUBBING WITH OIL AND SALT, ONCE COOKED LET THEM SIT OUT UNTIL COOLED, PEELED THEM AND CRISS CROSS THE LATTER. JUST BEFORE SERVICE FRY THEM IN SOME BUTTER TO GET THE LINES ON THE POTATOES
  6. CUT YOUR STEAK ABOUT 250G AND COOK ON THE BBQ, MAKE SURE YOUR TURN THE MEAT OFTEN. TEST THE MEAT WITH A THERMOTHER ONCE IT READS 50-55 DEG IT SHOULD BE A NICE MEDIUM RARE FINISH. ALLOW TO REST FOR ABOUT 10 MNS
  7. BRING THE TONGUE TO THE BOIL WITH A MIREPOIX, COOK UNTIL TENDER WHICH MIGHT TAKE A FEW HOURS, TAKE IF OFF THE WATER AND BEFORE IT GOES COOL, TAKE OFF SKIN OFF TONGUE, TAKE A SLIVER AND CRUMB IT AND KEEP IT ON SIDE,
  8. POACH SOME ZUCCHINNI IN WATER, FENNEL, TARRAGON, WHITE WINE, AND BUTTER. TAKE THE ZUCCHINI AND SLICE THEM LENGTHWAYS, THEN AGAIN IN LENGTH, THEN CUT THEM EQUALLY AND BLANCH, RESERVE THEM.
  9. DICE THE FLAP TO THE DESIRED SIZE, WARM IT UP SLIGHTLY IN THE OVEN, REDUCE THE SAUCE UNTIL SHINY, FRY THE TONGUE ONCE MEAT IS RESTED SLICE IN HALF AND ARRANGE ON PLATE, ALONG SIDE, THE PURÉ, THE LYONNAISE, THE POACHED ZUCCHINNI, THE TONGUE AND THE BRAISED FLAP. DRIZZLE THE JUS AROUND AND PUT YOUR POTATO ON THE PLATE.

Mark Jesser