Port Marinated Porterhouse with Port Jus, Confit Artichoke & Ox Tail Rock, Carrot Cannelloni & Beetroot Tartlet

Nestlé Golden Chef's Hat Award 2018 National Finalists Dessert Recipe.
  • 4 portions

Ingredients

Ingredient

Unit

Quantity

Porterhouse steak

ea.

1

Oxtail

kg

0.4

Large red beetroot

ea.

2

Thyme

bunch

1/8

Orange

ea.

2

Brown sugar

g

40g

Chervil

bunch

½ bunch

Cinnamon

g

60

Star anise

g

1

Carrot

ea.

4

Olive oil

ml

100ml

Brown onion

ea.

1

Vegetable oil

ml

150

CHEF Reduced Veal Stock

ml

500ml

MAGGI Classic Demi-Glace Sauce Mix

g

100g

Jerusalem artichoke

ea.

8

Red wine

ml

250ml

Chives

bunch

½ bunch

Shredded parmesan

g

113

Plain flour

g

340

Unsalted butter

g

200

Salt

g

100

Black kibbled pepper

g

50

Almonds raw natural

g

50

Micro red vein sorrel

punnet

1/8

Port

ml

400

White wine vinegar

ml

100

Method

  1. Trim Porterhouse and place into a cry vac bag with 200ml port and generous pinch of salt and seal. Place into the fridge to marinate
  2. Cut the oxtail and sauté with diced onion and celery. Deglaze with red wine and the other 200ml port. Cook under pressure for 45 minutes. Debone and reserve oxtail meat
  3. For the carrot cannelloni, thinly slice 2 carrots on a mandolin lengthways. Trim and layer the carrot on a sheet of baking paper. Place into a cry vac bag with white wine vinegar and seal. Steam at 100 degrees for 10-15 or until just cooked
  4. Grate 2 carrots and sauté for 1 minute. Deglaze with a little bit of the veal stock and cook till tender. Season and fold through chopped chives and zest of half an orange
  5. For the beetroot tartlet start by combining flour, parmesan and butter in the robot coupe. Blitz till breadcrumb consistency, add 2 tablespoons of water and pulse till a dough forms. Place it onto a floured bench and roll as thin as possible. Using a pastry cutter cut out circles and mould the pastry into tart shells. Refrigerate for 30 minutes to firm
  6. Meanwhile peel and chiffonade one beetroot and place it into a cry vac bag with 60ml of orange juice, brown sugar, cinnamon and star anise. Steam at 100 degrees for 10 minutes
  7. Sous vide beef at 53 degrees for 25 minutes
  8. Peel the other beetroot and dice. Sauté in a frying pan with 50g of butter till caramelised. Deglaze with juice of half an orange and cook till tender. Blitz beetroot till a chunky puree forms. Season with salt, pepper and zest of half an orange. Set aside
  9. Slice artichoke. Blanch and refresh half of the artichokes and set aside. Confit a quarter of the other half in olive and a pinch of salt. Cool, then add to the oxtail. Chiffonade the remaining artichokes and fry till crispy
  10. Layer the blanched artichoke in a silicon oval mould and top with oxtail. Place into the fridge to set
  11. Take the sliced carrot sheet and layer the carrot farce. Roll into a cannelloni and reserve
  12. Cook tartlet at 160 degrees for 10-12 minutes
  13. To make the jus caramelise the beef offcuts then deglaze with port. Add the veal stock and diluted demi-glace and simmer on low till reduced by two thirds
  14. To serve, unmould artichoke rock and warm through. Warm the beetroot puree and carrot cannelloni
  15. Sear the beef and rest
  16. Fill tartlet with beetroot puree and top with chiffonade beetroot
  17. To plate, carve beef and place slightly of centre on the plate.  Then place your artichoke rock, carrot and tartlet next to it. Garnish then finish off with the jus.