30 Days Dried Aged Grass Fed Beef with Tomato Four Ways, Honey Pickled Cauliflower, and Asparagus in Crispy Potato

By , March 25, 2011

30 Days Dried Aged Grass Fed Beef with Tomato Four Ways

Honey, Pickled, Cauliflower, and Asparagus in Crispy Potato

  • 4 ea – 6 oz
    Strip Loin of Beef, Grass fed and aged for 30 days
  • ½ tsp
    Cumin seeds
  • ½ tsp
    Coriander seeds
  • ½ tsp
    Yellow mustard seeds
  • 2 tsp
    Tomato seeds
  • to taste
    Sea salt
  • to taste
    Cracked black pepper
  • 1/3 cup
    Olive oil
  • 4 oz
    Butter (½ for cooking and ½ for the sauce)
  • 1 cup
    Zinfandel wine
  • 2 cups
    Brown veal stock

Method

  1. Toast the seeds in a dry sauté pan and grind into a fine spice mixture.
  2. Season the beef portions with the grinded and toasted seed mixture, sea salt and black pepper.
  3. Heat a sauté pan, add olive oil and sauté beef over medium high heat, until golden and brown. Bring heat down and cook the beef until medium and rare, about 128 F internal temperature.
  4. When the beef is ready, take it out of the pan and rest it for a feel minutes before cut and serve. Pour excess fat out of the pan, and add wine. Reduce wine by half over medium heat.
  5. Add stock and continue to reduce by half again, than slowly add the butter in small pieces at a time, season the sauce to taste.
  6. Slice the beef and serve with the sauce and he following sides.

Tomato preparation:

  • 8 ea
    Tomatoes, ripe
  • 1 gallon
    Water
  • 1 tbsp
    Sea salt – also used for the asparagus and cauliflower
  • ½ gallon
    Iced Water – also used for the asparagus and cauliflower

Method

  1. Quickly blanch tomatoes for about 2 minutes.
  2. Shock in the iced water.
  3. Pull tomato skins, and allow it to dry over night in a warm place until dried and crispy. Finely grind the tomato skins and use to sprinkle over the dish.
  4. Separate tomato flash, and cut into fillets. Fillets will later be sautéed in extra virgin olive oil with pickled cauliflower and sliced asparagus steams.
  5. Take the insides of the tomatoes and press trough a fine strainer to separate the jelly from the seeds. Tomato jelly will be part of the tomato whole grain mustard jam.
  6. Tomato seeds will be lightly toasted with the other seeds, grinded and used to season beef for cooking.

Tomato whole-grain jam for the asparagus:

  • from the 8 tomatoes
    Fresh tomato jelly
  • 2 cups
    Tomato juice
  • 1 cup
    White wine
  • 3 cloves
    Garlic
  • 1 each
    Shallots
  • 3 sprigs
    Thyme
  • 3 ea
    Sage, leaves
  • 1 ea
    Bay leaf
  • 2 tbsp
    Whole-grain mustard
  • to taste
    Sea salt
  • to taste
    Cracked black pepper

Method

  1. In a sauce pan add, white wine, garlic, shallots, thyme, sage, and bay leaf. Bring it to a boil, than simmer until wine is reduced by half.
  2. Add tomato jelly and tomato juice and simmer until mixture thickens and is reduced to a jam like texture. Slowly add mustard in small spoons at a time.
  3. Season with salt and pepper to taste, and serve.

Asparagus:

  • 1 bunch
    Asparagus
  • 1 oz
    Butter
  • to taste
    Sea salt
  • to taste
    Cracked black pepper

Method

  1. Cut the button of the asparagus into thin slices and cook with the cauliflower and tomato fillets.
  2. Blanch asparagus in salted boiling water until bright green and tender, but not over cooked. Shock in ice water to stop cooking.
    Note: I used the same water from the tomato preparation to blanch and than to shock in the ice water).
  3. To serve heat sauté pan over a medium heat, add butter and sauté the asparagus until perfectly tender, season with salt and pepper to taste and serve.

Honey Pickled Cauliflower

  • 1 ea
    Cauliflower head
  • 1/3 cup
    White wine vinegar
  • ¼ cup
    Dry white wine
  • ¼ cup
    Water
  • 1 tbsp
    Honey
  • to taste
    Sea salt
  • to taste
    Cracked black pepper

Method

  1. Blanch cauliflower in salt boiling water, once nice and tender add to the marinade. Do not shock in ice, blanch and place directly in the marinade
  2. Marinade the cauliflower for 24 hours
  3. For service heat sauté, add about 1 oz of extra virgin olive oil, and sauté the pickled cauliflower florets, add tomato filets and the sliced asparagus buttons
  4. Season with sea salt and cracked black pepper to taste and serve

Crispy Potato Wheel

  • 2 ea, large
    Russet potato
  • to taste
    Sea salt
  •  
    Oil for frying

Method

  1. Wash and peel the russet potatoes.
  2. Place potatoes in a manual apple peeler machine and roll to achieve long spaghetti like strands.
  3. Wind potato strands on a circular wooden form (like a rolling pin).
  4. Place into a deep fryer and hold up right until potato wheel is crispy and golden.
  5. Rest over paper towel and season with sea salt, serve it hot.

To serve the dish

Place coked and sliced beef over cauliflower mixture, lightly sauce with wine sauce and sprinkle crisp tomato skins over it.
Spoon tomato jam on the plate, place crispy potato wheel over it and insert asparagus.
Serve dish hot.

Published under : Brazilian Recipes, Sustainable Cookery | Tagged with : ,
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