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Beef with Smoked Leeks, Beetroot Gel and Black Pudding Crumb
Recipe by Sara Oteri
- Steps
- Ingredients
Ingredients
Black Pudding Crumb
Parmesan Custard
Beetroot Gel
Leeks
Beef
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Steps
- Preheat oven to 180C.
- For the black pudding crumb, combine bread, almonds, garlic and black pudding on a baking tray and bake until golden. Transfer to a food processor along with herbs and process until fine crumb. Season and set aside.
- For the custard, combine ingredients in a saucepan over low heat. Cook, stirring, until just scrambled. Transfer to a blender and blend until smooth. Pass through a mesh sieve, season and set aside.
- For the beetroot gel, strain beetroot juice into a small saucepan. Bring to boil then add agar that has been mixed with 1 tbsp water. Whisk together until dissolved then pour into a shallow tray. Freeze for 5 minutes to set. Blitz jelly using a stick blender, adding red wine vinegar and salt, then pass through a mesh sieve. Set aside.
- Wrap leeks tightly in foil and place over a naked flame. Turn regularly and cook for 5-8 minutes then set aside to cool. Unwrap the leeks and discard the charred blackened exterior. Push out centre batton and set aside. Cut the remaining leek into rounds and set aside.
- Lightly brush beef fillet with squid ink and season well with salt and pepper. Place a pan over high heat and char the fillet all over until well caramelised the transfer pan to oven for 5 minutes or until cooked to your liking. Remove from the oven and allow to rest for 10 minutes. Re-wrap in cling film to prevent squid ink being transferred and slice into 1.5 cm thick slices.
- To serve, divide beef between plates. Add some custard, leek batton and rounds, crumb and dot beetroot gel around plate.
