Monday, February 23, 2009

Eye fillet of beef with mushroom mascarpone and red wine reduction

What I wanted to do here was show people how easy it is to make restaurant quality steak at home.

I stole the idea for the mascarpone and mushrooms from a restaurant I visited in Sylvania, Sydney, called Kalevu, it was delicious and a great contempary way of dressing a steak. All I did here was sweat off some mushrooms in some butter and olive oil then use the barmix to whip them up with a few tablespoons of the mascarpone cheese, salt and pepper.

For the eye fillet however i think it is prudent to show everyone how easy this can be to be done, i am sure lots of people have their methods, but i'm going to describe mine that has time after time delivered juicy tender beef.

I buy my fillet from the butcher and cut it into steaks at home, i like them about 220g or about 2 inches thick, i cut across the grain always and season the raw meat very well with fresh cracked black pepper and sea salt, i heat up some olive oil in a good frypan, and preheat the oven to about 120 degrees, put the meat into the pan once the oil has heated up and turn back the heat a touch so its just below high, i brown the two sides that have been cut first, then brown all other four sides, forget this rumour about only turning a steak once, bbq maybe, but if you have a good cut of meat, it really shouldn't matter, i think what's inportant is to not squash or toss around the meat, treat it with care. Once all sides are well browned, place on a baking tray in the oven and forget about it while you fry off some smashed garlic in the meat pan, deglaze with some red wine, add half a cup of beef stock, a good splash of balsamic vinager and a tablespoon of brown sugar (raw will do also), reduce this to a foamy glaze and turn off the heat, you have a lovely glaze for your steak.

I find the best way to tell when the meat is done is by a combination of factors, most importantly, push down on it with some tongs, it should be firm, but take the pressure easily and spring back, if it is too firm it's starting to get well done, if it takes a while to spring back, it's still underdone. Second factor is if moisture has started to eminate out of the top of the meat, this will tell you that you have a desireable temp within the beef and moisture is starting to boil out of it. Your meat is done to (my) perfection. I fond this process allows you to cook the meat, still rest it and ensure the meat is not burnt onthe outside and raw on the inside.

Andthe picture speaks for itself.

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