Sam North’s – Sous ­vide Beef Fillet

Sam North's - Sous ­vide Beef Fillet

Sous­vide Beef Fillet & Truffled Gnocchi, Cauliflower Cream and Watercress.

  • 500 grams peeled agri potato
  • 100 grams plain flour
  • 150 grams cauliflower
  • 30 grams shallots
  • 2 garlic cloves
  • 100 grams cream
  • 100 grams chicken stock
  • 400 grams beef fillet
  • 90 grams salted butter
  • 1?2 egg
  • 5 grams watercress
  • 20 grams truffle butter
  • salt and white pepper

1. Pre heat oven to 180 degrees.

2. In a large pot of salted water simmer potatoes until soft.

3. While potatoes are simmering slice cauliflower, shallots and garlic finely, place in a large fry pan with oil and saute till soft, avoid colouring.

4. Once soft add cream and stock, reduce till thick and place in a food processor or blend with a stick blender, blend until smooth if needed add warm water to get right consistency, season with white pepper and salt.

5. Gnocchis ­ Once potatoes are soft place in the oven for 5­10mins to dry excess moisture, take out of oven and immediately pass through a sieve, weigh the passed potatoes and add appropriate amount of flower (usually 3x flour to mash) add the egg and carefully mix with fingers until it forms a dough be careful not to overwork the dough, allow to rest for 15 minutes inside of a tea towel.

6. Once rested dust bench with flower and start to roll into a 1.5cm cylinder, cut gnocchi into 2cm pieces, blanch all gnocchi in boiling water. Once they start to float to the top scoop them out with a sieve and place in ice water, dry and oil to avoid them sticking to each other.

7. To fry gnocchis heat a large fry pan with oil and place in pan carefully, colour both sides and finish with truffle butter. Place on paper town before serving.

8. Sous­vide Beef Fillet ­ Place beef fillet with seasoning and butter into vacuum bags, seal on full power to remove all air, place in water bath at 65 degrees for 18 minutes. once done dry and pan fry in oil.

9. To plate ­ Place a large amount of the puree in the centre of the plate, using a spoon make a circular motion to distribute the cauliflower puree evenly, on top place gnocchi and watercress, slice beef into 2 cm slices and place on top.

Samuel North – Muse on Allen

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