Beef tenderloin, red wine jus, Heston style triple cooked hand-cut chips
Max your dining expectations with a classic flavour bomb – the perfect steak with some crunchy on the outside/fluffy on the inside rustic chips and a puddle of velvety jus.
Prepartion: 20min Cook time: 55min Serves: 4
2 tsp olive oil
2 French shallots, finely chopped
250ml red wine
2 bay leaves
1 sprig rosemary
750ml good quality low salt beef stock
100g unsalted butter, cubed
1.2kg sebago potatoes – peeled and cut into chunky chips, keeping the width roughly the same
Canola/vegetable oil for frying
4 x 180 – 250g 128027 Emerald Valley Beef Tenderloin, removed from the fridge 15 – 30 minutes before cooking*
Sea salt and pepper
Couple of sprigs of thyme
*Steaks need to be brought closer to room temperature before cooking.. The time for this is variable, dependent on weather and cut
For the jus, heat the oil in a medium saucepan, add the shallots and sauté for 5 minutes until softened. Add the red wine, bring to boil, simmer until reduced by about half. Add in the bay leaves, rosemary and the beef stock, bring to the boil again and simmer until roughly reduced by half again. The jus should coat the back of a spoon when ready. Strain through a fine mesh sieve, return to the pan and stir through 20g of the butter until melted. Season to taste. Store until needed, extra jus can be stored for up to 3 days in the fridge.
Put the chips in a large saucepan and cover with cold water, gently agitate in the water to remove excess starch, sit for a few minutes, drain, rinse and repeat. Cover a third time with cold water and put the saucepan over a medium heat, simmer gently for 15 - 25 minutes (depending on cut) until the chips are well cooked. Carefully drain, letting all the steam escape. Spread in a single layer over a baking sheet lined with several layers of paper towel. Refrigerate until cooled.
For the second cook heat a deep fryer half-filled with canola/vegetable oil to 140˚C. Fry the chips in batches until they are beginning to turn golden and starting to crisp- about 4 - 6 minutes. Drain on paper towel and return to the fridge to chill. This can be done several hours before serving.
For the final cook (do this while the steaks are resting), heat the deep fryer to 180˚C and fry until crisp and deeply golden about 3 - 4 minutes, season with sea salt.
Heat a heavy based frying pan over a high heat. While the pan is heating up season the steaks generously on both sides with salt and freshly ground black pepper. Add 2 teaspoons canola oil to the hot pan and add the steaks. Cook for about 2 minutes on each side to form a crust, now add the remaining butter and thyme sprigs. Continuously baste the steak with the melted butter, turning a couple of times until cooked to your liking (about 6 minutes for medium rare). Rest on a warm plate covered loosely with foil for 5 minutes. Serve with the chips, a drizzle of jus and a lemony dressed green salad on the side.