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Coffee Crusted Beef with Fondant Potatoes, Asparagus Puree and Red Wine Sauce
Recipe by Pete Campbell
Try this rare combination of flavours which are a match made in heaven!
- Steps
- Ingredients
Ingredients
Coffee Crusted Beef
Fondant Potatoes
Asparagus Puree
Red Wine Sauce
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Steps
- Preheat water bath to 60C. Preheat oven to 220C fan forced.
- For the Coffee Crusted Beef, drizzle beef with 1 tablespoon olive oil and season generously with salt and pepper, then rub with ground coffee and sugar. Place into a cryovac bag and vacuum seal. Cook in water bath for 30-35 minutes, or until a temperature probe inserted into the thickest section of the beef reads 55C. Remove from the water and set aside.
- Place butter and 1 tablespoon olive oil into a cast iron pan over high heat and when very hot, add beef and sear each side for 20 seconds, turning in the pan 6-8 times until crisp crust is achieved. Remove beef and allow to rest for 10 minutes.
- For the Fondant Potatoes, peel potatoes then trim and slice to achieve 3 even slices from each potato. Using a round cookie cutter, trim each slice into rounds and place into bowl of water. Set aside for 5 minutes.
- Place butter and oil into a large oven proof frypan over medium high heat. Drain potatoes and pat dry. Place potatoes into the hot pan, flat side down and season with salt and pepper. Add the garlic, 4-6 sprigs thyme and baste the potatoes for 5 minutes, until the base of the potatoes is very crisp and golden brown. Carefully flip potatoes and repeat process.
- Add enough chicken stock to the pan until it reaches 2/3 of the height of the potatoes. Transfer pan to the oven and cook until potatoes are tender, about 30 minutes. Remove from the oven and set aside.
- For the Red Wine Sauce, heat a medium frypan over medium high heat. Add shallots and garlic and cook until lightly browned. Add the wine and simmer until reduced by 2/3’s. Add stock and simmer until thickened and almost syrupy.
- Add the butter on piece at a time and whisk constantly to combine and a glossy sauce is achieved. Strain through a fine sieve to remove garlic and shallots before serving.
- For the Asparagus Puree, place the butter into a pan over medium heat. Once melted, add the shallot and garlic and sauté, without browning, for 3-4 minutes until translucent.
- Add asparagus to the pan, season with salt, pepper and thyme, and sauté́ for 5 minutes. Add the chicken stock to deglaze the pan and simmer for another 5 minutes or until asparagus is tender. Add the cream, bring to the boil and season with salt, to taste. Transfer solids to a blender and blend to a puree, adding the liquid from the pan as required to achieve a smooth, spoonable consistency. Pass through a fine sieve and set aside.
- To serve, slice rested beef across the grain into 4 equal portions. Spoon Asparagus Puree onto the plate, then drag spoon through the puree to spread across the plate. Arrange beef over the puree and garnish with micro greens. Add Fondant Potatoes and finish with some Red Wine Sauce and serve.
