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Gusto
Gusto

Sat’s Beef and Mushrooms

MasterChef Australia

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  • Serves

    4

Ingredients

Beef Cheeks

  • 750 g white chicken stock
  • 750 g brown chicken stock
  • 1 tbsp sunflower oil
  • 4 Wagyu cheek, silverskin and excess fat removed
  • 3 shallots, finely sliced
  • 3 cloves garlic, finely sliced
  • 2 sprigs thyme
  • salt and pepper, to taste


Mushrooms

  • 50 g dried porcini mushrooms
  • 6 mushrooms
  • cocoa powder, for dusting

Onion oil

  • 100 g spring onions
  • 50 g chives
  • 50 g parsley
  • 300 g sunflower oil
  • salt, to taste

Mushroom ketchup

  • 250 g mushroom stock
  • 50 g sherry vinegar
  • 100 g soya sauce
  • 4 g agar agar


Caramelised shallot puree

  • 2 tbsp olive oil
  • 20 g butter
  • 20 shallots, roughly chopped
  • 100 g brown chicken stock
  • salt, to taste


Braised onion

  • 4 small onions, peeled
  • 500 g water
  • 75 g butter
  • 15 g kombu

Beef Tartare

  • 75 g egg yolks
  • 25 g water
  • 50 g white wine vinegar
  • 50 g white wine
  • 20 g shallot, finely diced
  • 5 peppercorns
  • 250 g melted butter
  • 120 g Wagyu sirloin, diced to about 2mm
  • shallot, finely diced, to taste
  • cornichon, finely diced, to taste
  • capers, chopped, to taste
  • salt and pepper, to taste


Pickled shallots

  • 2 large shallots, sliced into rounds 0.5cm thick on mandolin
  • 50 g white wine vinegar
  • 50 g sugar
  • 50 g water

Directions

  1. Preheat oven to 180C. Preheat water bath to 62C.
  2. To make the beef cheeks, place white and brown stock in a saucepan and set over high heat to bring to a boil.
  3. Place sunflower oil in a frypan and place over high heat. Season beef cheeks, add to pan and cook, turning, until browned all over. Remove from the pan and set aside.
  4. Add the shallots and garlic to the pan and cook for 5 minutes. Remove from heat.
  5. Place beef cheeks, shallots, garlic, hot stock and thyme to the pressure cooker and allow to cook until beef is tender, about 45 minutes. Turn off the pressure cooker and leave for 15 minutes to allow the pressure to release.
  6. Remove beef from pressure cooker and set aside covered in plastic wrap.
  7. Using a strainer double lined with damp muslin, strain stock into a saucepan and set over low-medium heat to reduce until thick and coats a spoon. Remove from heat and season. Return beef to the stock and set aside covered with plastic wrap.
  8. Meanwhile, to make the porcini powder to dust the mushrooms, place porcini on a baking tray and place in the oven to cook for 8 minutes. Remove from oven and allow to cool. Transfer to a thermomix and blend to a fine powder. Pass powder through a sieve and set aside.
  9. Meanwhile, to make the onion oil, place all ingredients in a thermomix and blend to a smooth puree. Transfer puree to a piece of muslin and allow to sit in a strainer placed over a bowl to drain for 1 hour. Set aside.
  10. To make the mushroom ketchup, place all ingredients in a saucepan and bring to a boil over high heat. Remove from heat, strain and allow to sit over an ice bath until set.
  11. Once set, transfer to a thermomix and blend until smooth. Strain again and season. Transfer to a squeeze bottle and set aside.
  12. Meanwhile, to make the caramelised shallot puree, place olive oil and butter in a frypan and set over medium heat. Add shallots and cook until soft and translucent. When the moisture has evaporated, lower the heat and cook until the shallots are golden in colour and caramelized all over.
  13. Add the brown chicken stock and bring to a boil. Remove from heat and transfer to a thermomix. Blend until smooth, adding a little more stock if necessary. Strain puree and, if necessary, season with a little salt. Transfer to a squeeze bottle and set aside.
  14. To make the braised onion, place all ingredients in a saucepan, ensuring onions are covered by the water, and set over medium heat. Allow to gently simmer, reducing heat if necessary until onions are tender. Remove from heat and set aside.
  15. To make the tartare, place egg yolks and water in a sous vide bag, seal and poach in the water bath for 20 minutes. Remove from water.
  16. Reduce water bath to 55C.
  17. Meanwhile, place white wine vinegar, white wine, diced shallots and peppercorns in a saucepan and set over medium heat. Allow to simmer until concentrated and reduced by 3/4. Strain.
  18. Place reduced, strained white wine mixture and poached egg yolks in a bowl and whisk to combine. Slowly whisk in melted butter and season. Transfer mixture to an isi gun, charge with 2 canisters and set aside in the 55C water bath.
  19. Place the beef, shallot, cornichon and capers in a bowl. Stir to combine, season, to taste, and set aside.
  20. Meanwhile, to make the pickled shallots, mix vinegar, sugar and water together until the sugar has dissolved. Place liquid and sliced shallots in a sous vide bag. Remove all air from the bag, seal and set aside until ready to serve.
  21. Remove braised onions from liquid, slice in half and char in a frypan, cut side down, over high heat. Remove from heat and gently break into layers.
  22. Add a squeeze of mixture from the isi gun to the tartare mix and stir to combine.
  23. To make the mushrooms, slice finely on mandolin. Cut rounds from each slice using a cookie cutter. Dust half the slices with reserved porcini powder and cocoa powder and set aside.
  24. Remove braised cheek from stock and cut into 3 pieces. Pour stock into a small copper pot.
  25. Place all elements randomly on the serving plate. Serve with reduced stock on the side.
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