Reconstructed Beef with Vanilla Marrow Crust

Date: 4th February 2007
Description: Reconstructed Beef with Vanilla Marrow Crust, Leek “Cannelloni” and Strawberry Balsamic Sauce

Beef Striploin : 800gms

1. Using a mallet, flatten portioned Australian Beef evenly.
2. Reshape by rolling with plastic cling film.
3. Cook in boiling water for 1 min till it holds its shape.
4. Remove plastic and colour beef in a pan.

Vanilla Marrow Crust : 8 pieces
Leek “cannelloni” : 4 pieces
Fondant Potato : 8 pieces
Beetroot : 2 nos
Vanilla extract : 1 tblspn
Sliced baby carrot : 3nos
Sliced baby turnips : 3nos
Sliced baby zucchini : 2nos
Water : 3litres
Unsalted butter : 100gms
Salt
Yellow cherry tomato wedges : 8 pieces
Strawberry slices : 8 pieces
Micro mixed cress
Strawberry Balsamic Sauce
Strawberry Coulis

1. Cook beetroot in water with butter till soft.
2. Using an apple corer, cut out desired shape.
3. Cook thinly sliced baby veg with water, salt and butter.
4. Place vanilla marrow crust over reformed beef and gratinate under salamander.

Assembly:
1. Spoon sauce in a circular shape onto plate, with a swipe of coulis across.
2. Place beetroot and fondant potatoes standing upright on plate.
3. Arrange crusted beef and leek “cannelloni” on plate
4. Decorate with sliced baby vegetables, tomatoes, strawberries and mixed micro cress.
5. Serve with sauce on the side.

Vanilla Marrow Crust
Vanilla Pod : 2 pieces
Beef Bone Marrow : 60gm
Unsalted Butter : 100gms
Japanese Breadcrumbs : 30gms
Salt

1. Slice vanilla pods length wise and use a teaspoon to remove seeds.
2. Mix in vanilla with marrow, butter, breadcrumbs and salt to form a paste.
3. Place into a vac pack bag and roll out flat and even.
4. Place in refrigerator till it hardens and cut out desired shape.

Leek “Canelloni”
Leek cylinder : 4pieces
Mixed Mushrooms : 250gms
Grated Celeriac : 100gms
Chopped Shallots : 20gms
Unsalted Butter : 1 tblspn
Cream : 80gms
Salt : to taste
Sprig of thyme

1. Cut Leek length wise, 10cm. Carefully push out the centre core to separate the layers to obtain cylinder.
2. Saute the mushrooms, celeriac and shallots in butter.
3. Add cream to thicken.
4. Fill into cylinders and wrap with thyme in silicon paper, bake at 180c till soft.

Strawberry Balsamic Sauce
Strawberries : 300gms
Balsamic vinegar : 100gms
Beef Jus : 700gms
Strawberry Coulis : 30gms
Unsalted Butter : 30gms

1. Sweat strawberries in butter.
2. Deglaze with coulis and vinegar.
3. Add in beef jus and recduce on low flame.
4. Strain off sauce till flavour and consistency is obtained.

Fondant Potato
Idaho Potato : 4pieces
Beef jus : 1litre
Butter : 40gm

1. Using a pastry ring cutter, cut out shape of potato.
2. Place in deep metal tray with beef jus and butter.
3. Cook in the oven at 180c for 30mins till potato is soft.