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Food

Sous vide beef, grain salad and pickled vegetables

Preparation time
10-15 minutes
Cooking time
60 minutes
Serves
4

INGREDIENTS

  • 800g trimmed beef eye fillet
  • Salt & freshly ground black pepper to taste
  • 4 cloves garlic, smashed and roughly chopped
  • 60g eshallots, cut into quarters
  • 4 thin strips lemon rind
  • 4 sprigs of thyme
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tbsp (20g) butter

Sous vide pickled vegetables

  • 1 bunch (approx. 6 baby beetroot), washed, peeled and sliced
  • 3 carrots, peeled, quartered lengthways
  • 200g button mushrooms, sliced
  • 180g green beans, topped and tailed

Pickling mix

  • 2/3 cup (160ml) apple cider vinegar
  • 2/3 cup (160ml) water
  • 1 tbsp (20g) sugar
  • 3 tsp (15g) sea salt
  • ½ tsp whole black peppercorns
  • ½ tsp brown mustard seeds
  • ½ tsp coriander seeds
  • 2 cloves garlic, peeled and sliced in half lengthwise
  • 1 bay leaf

Grain Salad

  • 95g (½ cup) quinoa, rinsed
  • 200g small green/blue lentils eg puy
  • 4 green onions, trimmed and finely sliced
  • ½ cup mint leaves, roughly chopped
  • 1 lemon, juice and zest
  • 1 tbsp (20ml) extra virgin olive oil
  • Sea salt and freshly ground black pepper

METHOD

  1. Trim any silver skin from the beef, season and put in a Ziploc bag. Add the garlic, eshallots, lemon rind, thyme and olive oil to the bag and press a little with your fingers to ensure oil contacts all beef.
  2. Fill a sink or large bowl with enough water to submerge your beef-filled bag. Close zip almost all the way, leaving a small hole for air to escape. Slowly submerge the bag in the water up to the open part of the zip, taking care not to let water in. Let the pressure from the water push the air out. Squeeze and zip the bag fully.
  3. Fill a deep pot with enough water so that when the beef is submerged it will be fully covered by the water. Place over medium heat and bring the water up to 55-60ºC. Put the sealed bag of beef in the pot so that it is not touching the bottom/sides of the pot. (Wrap the top of the bag around a wooden spoon, secure with a bulldog clip and let bag hang in middle of pot.) Use a thermometer to monitor and maintain a temp of 55-60ºC. (You may need to turn heat on and off occasionally.) Stir water every 5–10 minutes, moving the position of the meat if possible (without taking the bag out). Cook for 50 minutes.
  4. Remove the bag from the pot and immediately immerse in a large bowl or sink filled with ice and cold water to chill. Refrigerate if desired, but remove from fridge 30 minutes prior to finishing.
  5. Remove the beef from the bag, discard flavouring ingredients, and pat dry with a paper towel. Cut into 4 thick steaks.
  6. Heat a frying pan (big enough to fit 4 steaks without touching) over medium high heat. Add oil and butter. When butter foams, cook steaks on each side for no more than 2 minutes for medium rare. Rest in a warm place for 5 minutes.

Sous vide pickled vegetables

  1. Combine pickling mix in a small saucepan over medium heat. Bring to the boil, stirring gently until the sugar dissolves.
  2. Place beetroot and carrots into two Ziploc bags, mushrooms and green beans into another. Pour half the pickling mix into beans and divide remainder between beetroot and carrots, roll up under water to remove air and seal (as per beef).
  3. Bring a pot that will fit the bags to 88ºC and place the beetroot and carrots in for 45 minutes. Place the mushrooms and beans in for the last 8 minutes.
  4. Remove from pot and plunge into a large bowl of ice and cold water until cooled.

Grain Salad

  1. Place the quinoa into a small saucepan and ‘toast’ over medium heat for a minute or two. Add 2 cups cold water, bring to the boil, then reduce heat to low and cook for 10–15 minutes until the grains are translucent and the water has been absorbed. Remove from the heat, fluff up the grains with a fork and place in a large bowl to cool.
  2. Meanwhile, place the lentils and 3 cups cold water in a small saucepan, bring to the boil, reduce the heat and simmer over low heat for 25 minutes until cooked but slightly al dente. Drain in a colander and rinse under cold water until cool. Add to quinoa.
  3. Add almonds, green onions and mint to the bowl. Mix lemon juice, zest and olive oil and add, season with salt and pepper.
Food
Preparation time
10-15 minutes
Cooking time
60 minutes
Serves
4

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What grows together, goes together Landfall Beef and Josef Chromy Wines
Words by Paul Diamond on 3 Aug 2017
We travel to Tasmania to lunch with Launceston neighbours Landfall Beef and Josef Chromy Wines and discover the old adage of what grows together, goes together is still very relevant. Long before we started digging things out of the ground, our economic prosperity as ‘The Lucky Country’, came from agriculture, livestock in particular. From the mid 1800s and for most of the 1900s, we were literally ‘riding on the sheep’s back’ as we matured and developed into what we are today. Our identity, what we eat, drink and appreciate, comes from this industry and to help celebrate what is recognised as the best produce in the world, Selector has partnered with Australian Beef & Lamb to bring you the stories of some selected producers across the country. Each article will be based in one of our great wine regions and feature a prominent wine producer meeting a livestock producer over lunch and a glass of wine. By sharing the fruits of these agricultural pursuits, we hope you gain a greater appreciation of the best food and wine we produce and the regions that bind them together. We start our series in Tasmania’s Tamar Valley with the Archer family, renowned for their lamb production, and Josef Chromy OAM, who, after developing some of Tasmania’s most significant wineries, established his own at the age of 76. The Archer Family
The Archer family have been farming their property, ‘Landfall’, in Northern Tasmania’s Tamar Valley for five generations. Arriving in 1876, brothers Gerald and Hedly Archer started cropping and raising livestock. The other five Archer brothers moved to Queensland to farm and their heirs, like their Tasmanian cousins, have remained on the land, raising their families and livestock. Today, the Tasmanian Archers specialise in prime lamb. Their lives are intimately connected to the Tamar Valley, their property, their animals and as the sixth generation of Archers grow up, they will learn and understand the true meaning of paddock to plate; breeding, birthing, raising, selling and marketing their animals. The Archers know the value of their labour and have opened Landfall Farm Fresh , a direct-to-customer butcher shop in Launceston that allows customers to appreciate the highest quality lamb that is raised just minutes from the shop. Pastoral Connections
Over a special lunch of Landfall lamb neck with potato & olive oil purée, glazed artichokes, sheep milk curd and almonds, and slow-cooked Landfall lamb shoulder with perfect sauce, salt-baked celeriac, winter greens and radicchio salad, especially prepared by chef, Nick Raitt, fifth generation Archers, Ellie and Ed, got to share their produce, connect and get to know  another Tamar agri-producer in Josef Chromy. Over a glass of Josef’s exquisite Pinot Noir , crafted by chief winemaker, Jeremy Dineen, the Archers discovered that they had more in common with Josef than just the land they share. Josef ‘Joe’ Chromy escaped his Nazi controlled Czech village and fled across borders, dodging soldiers, dogs and minefields, before eventually emigrating to Australia as a destitute 19-year-old.  Joe found hope in Tasmania, became a Master Butcher and started a business called Blue Ribbon Meat Products, building his business over 40 years to become a leading Tasmanian brand. Joe floated Blue Ribbon and invested in Tasmania’s fledgling wine industry, developing the now iconic labels Jansz, Heemskerk, Rochecombe (Bay of Fires) and Tamar Ridge. In 2007, he started Josef Chromy Wines and has developed the business significantly to become recognised internationally as one of Tasmania’s leading producers and the region’s most impressive cellar door and restaurant. Kitchen Royalty
Nick Raitt, head chef at the Josef Chromy Wines Restaurant , has some pedigree of his own, having cooked at Level 41, Otto and Coast and has even cooked for the royals of Oman and a laundry list of other royals and world leaders. To match colleague Jeremy Dineen’s spectacular Chardonnay and Pinot Noir , Nick was keen to work with secondary cuts to show the Archers what was possible with their product. He chose neck and shoulder, which are highly accessible and inexpensive cuts with plenty of flavour potential. The Archers were quietly impressed, and as they were able to gain a further appreciation of their products, they got to share their stories, enjoy Joe and Jeremy’s delicious wines and develop a further appreciation for the amazing place that connects them all. Nick Raitt's lamb shoulder with the Perfect Sauce
Recipe:  Get Nick Raitt's Lamb Shoulder with the perfect suace and salt-baked celerieac recipe Wine: Explore Josef Chromy Wines Tasmania: The explore the  best Tasmanian cellar doors with in our winery guide
Two Blues Sauvignon Blanc 2014
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