Beef Fillet with Bone Marrow | Recipe by sousvidetools.com

Sous Vide Beef fillet, watercress and nasturtium purée, bone marrow and red wine

COOK TIME: 2 hours
PREP TIME: 1 hour
DIFFICULTY: Difficult
SERVES: 4

Ingredients

Beef fillet

1 2kg beef fillet, hung for 28 days and sinew removed
200ml of Chicken stock, seasoned
75g of butter

Watercress and nasturtium purée

300g of watercress
200ml of water
70g of butter, diced
15g of nasturtium leaves
400g of ice
1 pinch of salt

Bone marrow

20 pieces of bone marrow
125ml of water
1 pinch of 2% salt
1 pinch of 15% smoke powder
black pepper
salt
1 pinch of fleur de sel

Red wine jus

1 pinch of Sea salt
525ml of red wine
50g of butter
60g of shallots
160g of button mushrooms, finely sliced
160ml of brown Chicken stock
87ml of white Chicken stock
50ml of whipping cream, whipped
1 bunch of tarragon
sugar
black pepper

Roasted ceps

6 cep mushrooms, sliced into 20 pieces
20g of unsalted butter
salt
1/2 lemon, squeezed
black pepper

Roasted onions

10 grelot onions, outer leaves removed and cut in two lengthways
1/2 tbsp of grapeseed oil
20g of butter
salt
pepper

Toasted quinoa

45g of quinoa
110ml of water
1 pinch of salt
6 truffles
1 drop of truffle oil

To plate

20 micro nasturtium leaves
1 truffle, sliced thinly

Equipment

Method

This delicious recipe by chef Adam Simmonds has been recreated for our website with kind permission from Great British Chefs

Method

Begin by preparing the watercress and nasturtium purée. Remove the watercress from the stalks and place into a bowl along with the nasturtiums, diced butter and water. Heat a pan on the stove until hot before pouring in the watercress mixture. Season with salt then add the ice once cooked (about 2 minutes)
Drain the mixture before blitzing until smooth in a blender. Season to taste then use an ice cream maker to freeze, churn once, refreeze then churn again
Fill and preheat your water oven to 62°C
Prepare your beef fillet by trimming the meet, ensuring it is the same thickness all over. Slice the fillet in two, lengthways then cling film each piece and set in the fridge. Once set, cut into even portions
Place the fillet portions vacuum sealer bags along with the chicken stock and seal
Submerge the bags into the water oven and cook sous vide until the core temperature reaches 52°C (approximately 20 mins)
Take the fillets out of the bags and set aside to rest. Meanwhile, heat butter in a pan until it foams. Take the beef and seal until coloured all over. Set aside to rest once again before portioning each piece into four
Now move on to preparing your bone marrow. Pour water into a large container and season. Remove the bone marrow from the bone (push it out) then place it into the water. Cover and set aside for 20 minutes
Meanwhile, add the 2% salt and smoke powder to a pan of water. Heat until the water reaches 70°C
Remove the bone marrow from the water you set aside earlier and cut into1/2cm slices. Add them to the pan of 70°C water and cook. Remove from the heat, drain and use the fleur de sel to season
For the red wine jus heat the wine in a pan and allow to reduce to 185ml. Heat another pan until hot before adding the butter and shallots. Cook until they start to caramelise then add 125g of the button mushrooms. Keep cooking until the mushrooms turn crispy. Use a colander to drain
Take the reduced red wine and place into a pan along with the cream and chicken stocks. Heat on the stove. Once boiling, add the mushroom mixture and cook for a further 20 minutes. Pass the mixture through a fine sieve before placing into a clean pan
Bring the mixture to boiling once again before adding the remainder of the mushrooms. Allow to reduce a little more until the consistency is correct. Take the pan off the stove then season to taste with the sugar, black pepper and tarragon
To make the roasted ceps heat a pan on the stove until hot. Add butter and when foaming add the ceps and colour gently before turning and colouring the other side. Season to taste, squeeze on some lemon juice then drain
Now move on to the roasted onions. Heat the grapeseed oil in a pan then add the onions. Once coloured gradually add the butter, a small amount at a time. Turn the onions over and cook the reverse side. Season to taste, take out of the pan and drain. Set aside for later
For the quinoa, toast it in a frying pan. Once golden brown, move to a chinois and rinse under cold water. Season the water with the salt and bring to the boil. Add the quinoa then bring back to the boil. Simmer for 15 minutes or until the water has absorbed and the quinoa is tender. Cling film and allow to cool
Before serving, use a pan to reheat the quinoa. Finely chop the 6 truffles and add to the pan. Stir in the truffle oil
To present the dish arrange the watercress into an oval shape then scatter with the toasted quinoa. Place the sliced sous vide beef to the right with the remainder of the garnish over and around the plate
Lastly, add the sliced truffle and 5 micro nasturtium leaves. Serve immediately

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Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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