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Filet De Bouef Et Pommes Souffle Au Jus Gras
Recipe by Shannon Bennett
- Steps
- Ingredients
Ingredients
Clarified Butter
Jus Gras
Parsley Puree
Pommes Souffle
Filet De Boeuf
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Steps
- Preheat oven to 180C
- Preheat oil in deep fryer to 180C
- To clarify the butter, place butter in a small saucepan and set over medium low heat. Allow to melt, without stirring. Remove from heat and spoon off all white foam and impurities which have risen to the surface and discard. Strain the melted butter through 2 layers of cheese cloth sitting in a metal sieve into a clean bowl and set aside.
- To make the Jus Gras, heat a roasting pan in the oven for 10 minutes. Remove the tray from the oven, add chicken thighs, skin side down, and olive oil and return to oven to roast for 30 minutes. Remove from oven. Increase oven to 210C. Discard the chicken, drain off chicken fat into a clean saucepan and reserve. Place the roasting pan over medium heat, add the Madeira, and allow to simmer, stirring and scraping until reduced by half. Add the chicken stock, bring to a boil and allow to boil until reduced by half, again. Pass through a sieve into a clean saucepan and set aside.
- To make the parsley puree, bring a medium saucepan of salted water to a boil over high heat. Add the picked parsley leaves and cook, stirring occasionally, until dark green and very soft, about 3 minutes. Remove parsley from the water and plunge into an ice bath. Once cooled, remove parsley from ice bath and place in a chux and squeeze to remove all water. Roughly chop parsley and set aside.
- Place the butter, for the puree in a frypan, place over medium heat and allow to melt. Add the shallots and cook for 2-3 minutes or until soft and transparent. Add the cream, bring to the boil and reduce, stirring constantly, until thick and smooth. Add the reserved, chopped parsley and stir to combine. Transfer to the beaker of a stick blender and blend until smooth and bright green, about 7 minutes. Season to taste with salt and pepper and set aside.
- For the Pommes Souffle, place 2 cups oil in a medium saucepan and heat to 140C. Slice the potato into slices 2mm thick, then cut a square, 4 cm x 4 cm from each slice. Add the potato slices to the 140C oil and continuously agitate the oil, by moving the saucepan, to stop the potatoes from crisping. Continue to cook, agitating, just until the potato slices show signs of puffing and start to blister, about 5 minutes. Remove from oil and add to the 180C oil in the deep fryer, just until they completely puff up, about 30 seconds. Remove from oil, season with salt and set aside on paper towel.
- Melt the clarified butter in a frying pan, add the shallots and fry until just golden, but not crisp, about 3-4 minutes. Transfer to paper towel to drain and season with salt. Set aside.
- Heat the olive oil to smoking point in a large heavy-based frying pan, add the steak and cook over high heat for 3 minutes. Sear on all sides, about 1 more minute. Turn and season with salt and pepper and place in the oven to cook until medium rare, about 3 more minutes. Transfer to a plate, remove twine, top with the shallots and about 10 bone marrow slices. Season bone marrow with salt. Cover with grease proof paper and then cover with an inverted plate and set aside to rest in a warm place for 10 minutes, reserving any juices.
- Meanwhile to finish the Jus Gras, place the saucepans of reserved chicken fat and stock over medium heat until warm. Add any reserved meat juices to the stock. Once warm, add the chicken fat to the stock and stir gently. Transfer to a small serving dish.
- Return the Pommes Souffle to the 180C oil and fry, stirring gently to coat with oil, until completely re- puffed and pale golden, about 2 minutes.
- To serve, transfer the rested steak to a serving plate. Place a spoonful of Parsley Puree next to the steak. Top steak with 5 Pommes Souffle. add 3 more Pommes Souffle to the plate, season to taste and serve with Jus Gras on the side.
