Duo of Australian Beef - Mushroom and Demi Glace Wafer Crusted Porterhouse, Korean BBQ Oxtail Cromesqui, Orange and Maple Carrot, Pea Tart, Turnip, Korean BBQ Scented Sauce

Nestlé Golden Chef Hat Award National Finalists Recipe | NSW Metro Main
  • 4 portions

Ingredients

Ingredient

Unit

Quantity

FOR PORTERHOUSE

BEEF PORTERHOUSE, FULLY CLEANED

whole

quarter

MUSHROOMS, SWISS BROWNS

G

200

BUTTER

G

100

PANKO BREADCRUMBS

G

50

MAGGI DEMI GLACE SAUCE MIX

G

50

SHERRY VINEGAR

ML

20

FOR OXTAIL CROMESQUI

OXTAIL

G

500

SHALLOT

G

50

GARLIC

BULB

¼

CHEF REDUCED VEAL STOCK

ML

500

MAGGI TASTA OF ASIA KOREAN BBQ SAUCE

ML

100

FLOUR, PLAIN

G

50

POLENTA

G

50

EGG

EA

1

MILK

ML

50

FOR ORANGE AND MAPLE CARROT

DUTCH CARROT

BUN

1

CARROT, MEDIUM

EA

1

SHERRY VINEGAR

ML

30

MAPLE SYRUP

ML

50

ORANGE

EA

1

BLACK CUMIN SEEDS

G

5

PEA TART

PUFF PASTRY

G

150

BLACK CUMIN SEEDS

G

10

SHALLOTS

G

50

PEAS

G

300

PRESERVED LEMON

G

20

FOR  BBQ TURNIP

WORSTERSHIRE SAUCE

ML

15

DIJON MUSARD

G

30

BABY TURNIP

BUN

1

BROWN SUGAR

G

30

FOR MASH

 

 

POTATO, DESIREE

G

300

SALT

G

10

BUTTER

G

100

CHERVIL

BUN

1

Method

BEEF PORTERHOUSE

  1. Hydrate demi glaze powder with 10mls water and 10 sherry vinigar, spread thinly on silpat and dehydrate in deck oven bake for 45 mins or until crisp remove and preserve for service.
     
  2. Wash swiss brown mushrooms, dry and blitz in robo coupe saute with small amount of butter seasoning well remove from heat and add remaining butter add panko bread crumbs and form to a ball roll thinly between 2 sheets of silicon paper and store in fridge until service.
     
  3. Fully clean beef porterhouse removing sinue and fat season well and sear in a pan probe in rational cook at 85c until internal temp reaches 55c cover with foil and rest for service. For service wrap porterhouse in mushroom mat carve into 4 equal portions cover with demi glaze wafers.

 

OX TAIL CROMESQUI

  1. Cook out garlic and shallots in pressure cooker, add oxtail and brown, add veal stock and korean bbq sauce pressure cook for 45mins then remove meat from bones, season meat with remaning korean bbq sauce chill and portion to 30g balls crumb in polenta. Fry for service.

 

ORANGE AND MAPLE CARROTS

  1. Peel and dice carrots add to cryovac bag with orange skin orange juice and maple syrup steam bag for 45 mins. Turn dutch carrots to desired shape then cut in half so the carrot is flat at the top, blanch dutch carrots, puree bagged carrots season and place in piping bag ready for service for service pipe in a wave motion puree on top of the flat cut carrot and finish with black cumin seeds

 

PEA TART

  1. Laminate puff with black cumin seeds and salt, adding cumin and salt roll pastry up and cut disks turning them on their side then roll out to 3mm thick, push into tart moulds and bake at 180 for 12 mins, for pea filling saute finley diced eshalots and preserved lemon add peas and fill tarts for service.

 

TURNIP

  1. Combine brown sugar, dijon mustard and worstershire sauce, place in bag with peeled turnips and steam for 20 mins reserve for service, blowtorch of service.

 

MASH

  1. Peel and chop potatoes, boil until tender then drain, dry slightly in pot over the heat. Push through drum sieve return to pot and add butter and salt to taste, reserve for service

 

SAUCE

  1. Strain braisage from oxtail and chill, once cool remove fat layer. Heat and season, thicken slightly if needed for service.

 

  1. Garnish with chervil for service