Top Shows

My Kitchen Rules NZ

TV ONE

Ep21 Steve and Maura - Sous Vide Fillet Steak with Truffled Gnocchi, Pea & Watercress Puree, Madeira Jus


Check out Steve and Maura's Sous Vide Fillet Steak with Truffled Gnocchi, Pea and Watercress Puree, Madeira Jus recipe from TV ONE's My Kitchen Rules NZ (Source: © Pepe De Hoyos)

© Pepe De Hoyos

Serves: 8

 

Ingredients

  • 800g fillet steak, trimmed
  • 1 tsp. porcini powder
  • 1 nob butter
  • 3 sprigs thyme
  • Salt and pepper

Truffled gnocchi

  • 600g potatoes
  • 250g ‘00’ flour
  • 10g Salt
  • 50g Parmesan cheese, finely grated
  • 3 egg yolks

Truffle cream

  • 1 and 1/2 tbsp. paste
  • 1 tbsp. cream
  • 1/4 tsp. salt
  • Drizzle extra truffle oil 

Jus

  • 2 tbsp. olive oil
  • 2 tbs. butter
  • beef trimmings 
  • 4 shallots, sliced
  • 125g button mushrooms
  • 4 garlic clove, lightly crushed
  • 2 sprigs thyme 
  • 3 whole peppercorns 
  • 1 and 1/2 tbs. sherry vinegar 
  • 300ml Madeira 
  • 200ml red wine
  • 500ml beef stock 
  • 250ml chicken stock 
  • Pinch brown sugar
  • taste salt and pepper
  • knob of butter

Puree

  • 1 tsp. butter
  • 1 tsp. olive oil
  • 1 shallot
  • 2 cloves garlic
  • 800ml chicken stock
  • 4 cups frozen peas
  • 4 cups watercress, leaves picked

 

 

Method

  1. For the eye fillet, place with thyme and butter into vacuum bags. Seal on full power to remove all air, place into a water bath at 57 degrees for one hour. Pat dry and season well. In a hot pan caramelize the outside and let rest.
  2. Clean and peel the agria, cut into quarter for quicker boiling. Boil the agria potato in salted water till tender. Remove from heat, drain and dry in a warm oven (150c) for 5 minutes. Then quickly pass the potato through a ricer, then a fine sieve. While the potato is still warm incorporate the flour, salt, parmesan and egg yolks. Gently mix all together to form a smooth ball of dough. Cut into logs and cut.
  3. The gnocchi will now need to be poached in simmering salted water until it floats (about 3 minutes), then removed from the water to an ice bath. Pan-fry in a hot pan with olive oil, finish with cream, salt and truffle paste. Transfer into a bowl for plating, drizzle with oil.
  4. For the jus, heat butter and oil in a heavy saucepan. Sauté the shallots, garlic and beef over a medium-high heat for about 5 mins until lightly browned, stirring often. Add mushrooms, pepper corns and thyme, cook until the moisture has evaporated from the mushrooms. Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine, Madeira, sugar and cook until reduced by two thirds.
  5. Pour in the stock and bring to the boil. Turn down the heat to low and simmer until reduced by two-thirds again. Sieve and pour into squeeze bottle.
  6. For the puree, sauté the shallots and garlic in oil and butter. Add chicken stock and bring to the boil. Add peas and cook for 2 minutes. Drain the peas, reserve the stock, and transfer to a blender adding butter, crème fraiche and stock till your desired consistency is reached. Season with salt and pepper and sieve to serve.

 

This recipe has been supplied to TVNZ by the My Kitchen Rules New Zealand contestants. TVNZ has not tested this recipe and results may differ from those expected.  


Advertisement



Advertisement

Advertisement