Ep28 Aaron and Heather - Duo of Short Beef Rib and Fillet with Celereiac Puree, Madeira Sauce, Pommes Frites, Crispy Shallot and Pak Choy
© Pepe De Hoyos
- 6 Beef short ribs
- 1kg Eye fillet
- 1 Cup Madeira port
- 3/4 Cup Beef stock
- 2 Bay leaves
- 6 Shallots, finely sliced
- 6 Onions, finely sliced
- 6 Pak choy stems with leaves attached
- Salt, and pepper to garnish
- 1 Handful of micro cress
- 1/3 Cup Balsamic vinegar
- 4 Tbsp. Golden syrup
- 200g Butter
- 4 Potatoes, sliced finely with a mandolin
- Handful Flour
- Splash Soy sauce
- Splash Sesame oil
- For the short rib, portion into single rib portions, season well with salt and pepper, dust with flour. Sear on all sides until brown and crispy, transfer to a pressure cooker.
- In the same pan add the shallots and onion, cook until the shallots and onions have softened. Add Madeira, and stock, and bay leaves, bring to a boil then add to the pressure cooker. Cook for 1 hour.
- Remove the ribs and pass the cooking liquor through a sieve, Place into a clean pan and reduce by one third, finish by whisking a few knobs of butter. Set ribs and sauce aside.
- Trim and truss eye fillet with cooking string, season well with salt and pepper on all sides and sear beef in a hot pan until browned, transfer to a rack in a fan forced oven preheated to 180C. Remove fillet from oven when internal temperature is at 50C, rest for 5 minutes.
- Peel and cube celeriac into 1cm cubes boil in salted water until tender. Drain well and pass through a drum sieve. Blitz with a stick blender until smooth.
- In a separate pot, melt a few knobs of butter in 250ml of cream until combined. Add cream and butter to the puree.
- For the caramelized onions, place a few knobs of butter in a pan and set to a medium-high heat until butter is foamy. Add onions to the pan, and let them cook until browned on the under side. Do not stir them. add a splash of balsamic vinegar and golden syrup, reduce until onions are coloured and softened. Set aside.
- Pat potatoes as dry as possible, fry in batches in a deep fryer set to 180C, drain well on a rack, and season when cooled. Pat shallots as dry as possible, fry in batches in a deep fryer set to 180C, drain well on a rack, and season when cooled.
- Place pak choy in a pan with a splash of sesame oil and soy, and blanch at a high heat for around 2 minutes until the greens begin to wilt. Take off heat and set aside.
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.