In this recipe beef tenderloin is cooked in an aromatic broth. Tenderloin is a premium cut of beef and with this cooking technique it is simply lightly cooked from the outside leaving the centre beautifully pink and tender.
- beef tenderloin
- salt and pepper
- 2 large potatoes, peeled and grated
- 3 cloves garlic, chopped
- ½ handful fresh thyme, chopped
- ½ handful rosemary, chopped
- 1 small chilli, sliced
- 2 tbsp honey
- 100 ml soy
- 100 ml mirin
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 24 hours
Clean any sinew from the tenderloin and tie with string. To make the marinade, mix together the chopped garlic, herbs and chilli and add the honey, soy and mirin. Whisk together and pour over the beef tenderloin and refrigerate to marinate for 24 hours.
To make the stock, place chicken bones in a saucepan, cover with water and simmer for 30 minutes, skimming as necessary. While stock is simmering, pound the herbs and spices lightly in a mortar and pestle.
Meanwhile, to make the roesti, season the grated potato and form into large patties. Fry in non-stick frying pans in hot oil until crunchy on both sides.
After 30 minutes of simmering, strain the stock into a clean saucepan. Add the pounded spices to the stock and bring to the boil. Reduce the heat to very low and place beef into the stock to simmer slowly. Poach for 4 minutes for rare, 6 minutes for medium rare, 8 minutes for medium. Remove from stock, cut away the string and carve.
Serve the roesti with the beef and some broadbeans that have been peeled and blanched in boiling, salted water.