FILLET OF BEEF, SMOKED OX CHEEK & RED WINE
Fillet steak cut, 180g per person Sea salt to season
Small handful thyme sprigs
3 Garlic cloves – whole lightly crushed
30g Unsalted butter
Ox cheeks approx 500g each – portion for 100g per person
Sea salt to season
FOR THE SMOKE MIX
1 cup sugar
1 cup loose black Tea
1 cup long grain Rice
FOR BRAISING (ENOUGH FOR 1-4 CHEEKS)
1 onion roughly chopped
1 carrot roughly chopped
I leek roughly chopped
½ bulb garlic
2 bay leaves
12 black pepper corns
350ml red wine
Beef stock to cover
FOR THE SMOKED OX CHEEK • Combine the smoke mix in a tray over a high heat, place the cheeks on rack above the mixture, as it starts to smoulder cover with foil and leave for 15mins. (Note this may ruin your tray!) • Remove the cheeks from the smoking tray, oil, season with sea salt. In a deep non stick casserole pan heavily sear the cheeks on all sides – set aside to rest. Add the braising vegetables and aromats to the pan and gently brown. Add the alcohol and reduce to a syrup. Place the cheeks back in the pan add the stock and bring to a simmer. Lid on and oven at 140°C for 8 hours. Remove the cheeks from the braise, strain and reduce the sauce to a glaze consistency. Portion the cheeks and glaze. Save some extra sauce for finishing.
• All of the above can be done well in advance, refrigerate the glazed cheek pieces and roast in the oven to re-heat when required. The sauce can be re- heated in a small pan, let down with a touch of water if necessary.
FOR THE FILLET OF BEEF
• Melt the butter in a frying pan, add the garlic and thyme. Season the fillet with sea salt. As the butter turns brown, add the steak to the pan, cook for 3 mins on each side, coating in butter whilst cooking. Place the fillet on a tray and roast in a preheated oven at 180°C for 6 mins then rest for 6 mins. Your steak will be on the rarer side of medium rare at this stage with a delicious caramelisation on the outside. If you are cooking for many you will have greater control the fillet if you cook one at a time in the pan, adding more butter as you need. The steaks can then be ovened and rested together so they are ready for serving at the same time.
• We serve a seasonal garnish of celeriac, red wine and pickled onion but feel free to get creative with your sides.