It may be cooked rare, but requests for this dish will be quite frequent. With a truffle salt rub and a side of brown butter greens, this is no run-of-the-mill roast beef.
Ingredients
- 1 eye fillet, tied with kitchen string, at room temperature
- 1 teaspoon truffle salt
- 1 tbsp olive oil
- 1 bunch of heirloom carrots, trimmed and peeled
- 1 bunch of broccolini
- 40g flaked almonds, to 2 tbsp butter
Method
In a pan, over high heat, sear beef fillet on all sides to seal. Rub with truffle salt.
Place probe into the thickest part of the beef and place in combi-steamer.
Go into the gourmet recipes section, select soft roasting function, soft roasting seared/ beef/ fillet of beef/ medium/ press play and cook for 3.5hrs until finished.
When finished, heat your combi steamer to full steam.
Place carrots in and set timer for 11 minutes. When timer goes off, add your broccolini and set your timer for a further 5 minutes more.
In a small saucepan, place your butter over medium heat, stirring every now and then until small brown spots appear and you can smell a nutty smell. Remove from heat.
Toss broccolini with 1 tbsp of browned butter and toasted almonds. Slice beef, and serve and serve with carrots and drizzle with extra butter. Enjoy!
Recipe presented by Chloe Skipp, National Culinary Manager, Winning Appliances. Featuring WOLF, V-ZUG.
