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Get Fresh With Al Brown


Ep 7 - Beef Fillet and Braised Cheek

Get Fresh With Al Brown on TVNZ ondemand

Beef Fillet and Braised Cheek w/ Asparagus, Roasted Beets and Turnips and Fresh Tarragon Béarnaise

Step 1. Braised Beef Cheeks

3  Beef Cheeks (trimmed)
1  Carrot
1  Onion
1  stick Celery
1  cup Red Wine
1  cup Reduced Beef Stock (Demi)
1  1/2 cup Chicken Stock
6  springs Thyme
2  springs Sage
5  cloves Garlic
Sea Salt and Freshly Cracked Black Pepper


Preheat oven to 140 degrees.
Heat a large skillet to high temperature.  Season trimmed beef cheeks liberally. Pour a little canola oil into the skillet and sear the cheeks on all sides. Remove and place in suitable sized braising pan. Sauté the vegetables until caramelized and add them to the pan; add the wine, beef and chicken stock, along with the thyme, sage, and garlic. Place the pan on the medium heat to bring liquids to a boil. Cover with tin foil and cook for 2 to 3 hours until meat is tender and almost falling apart. Remove, cool and refrigerate until required.

Step 2. Roasting Turnips and Beetroot.

18   Baby White Turnips (stalks removed)
18  Baby Beetroot (stalks removed)
2 Tbl   Olive Oil
1/2 cup  Orange Juice
2 Tbl   Balsamic Vinegar
Sea Salt and Freshly Cracked Black Pepper


Preheat oven to 200 degrees.
In two separate oven-proof dishes, place beets in one, and turnips in the other.
Add 1 tbl olive oil, 1/4 cup of orange juice and 1 Tbl balsamic to each dish. Season the vegetables, then cover tightly with tinfoil and place in the oven to roast.
Cook for 30 minutes until vegetables are tender, then remove and cool. Peel off the skins and refrigerate until required.
Step 3.  Tarragon Béarnaise
1/4 cup  White Wine Vinegar
1 Tbl   Fresh Tarragon (chopped)
1 Tbl   Shallot (peeled, chopped)
3   Egg Yolks
1 Tbl   Water
250 gm  Unsalted Butter ( melted and warm)
1 Tbl   Fresh Tarragon (finely chopped)
1/2 tsp Sugar
Sea Salt and Freshly Cracked Black Pepper

Place the vinegar, tarragon and shallot in a small saucepan on a medium heat. Heat and reduce just slightly. Remove and pour into a medium sized jug or similar.
Add the yolks and water and pulse with a wand blender.  In a slow steady stream, pour the warm clarified butter (discarding the milk solids) into the jug while pulsing with the blender until all the butter is incorporated, and sauce has thickened.  Fold in the chopped tarragon and sugar then season with sea salt and freshly cracked pepper.

Step 4. Plating and Serving
1 kg  Beef Fillet
Canola Oil
Sea Salt and Freshly Cracked Black Pepper
Braised Beef Cheek
Roasted Turnips and Beetroot
24  Asparagus
Tarragon Béarnaise
1 cup  Red Wine Jus

Pre heat your oven to 180 degrees.
Trim any visible sliver skin from the beef fillet and tie up with natural string or butchers twine to create an even thickness, which helps obtain the desired doneness throughout the cooking process. Season with sea salt and fresh black pepper and brush over liberally with cooking oil.
Heat a skillet up over high heat. Once very hot, sear the tenderloin in the pan until golden all over. Remove and put in roasting pan then place in the pre-heated oven.
Cook the beef fillet for 12 to 18 minutes, then remove and rest for another 10.
Cut the beef cheeks in half, and along with the braising liquid, place in the hot oven to reheat.
Like wise re heat the beetroot and turnips and keep warm.
Heat up the read wine jus and hold.
Blanch the asparagus in the boiling water for 2 to 3 minutes and then drain then season lightly with salt and pepper.
On hot plates, place 4 pieces of asparagus in the centre. Top with a portion of beef cheek and a carved piece of the beef fillet. Garnish the plate with some roasted beetroot, turnips, and a generous spoonful of tarragon béarnaise over the beef. Finally spoon over a little red wine jus around each dish and serve immediately.