INGREDIENTS
Beef
| 4 x 250g eye fillet steaks
1 tsp smoked paprika 1 tsp cumin 1 tsp brown sugar 1 tsp salt 1 tsp freshly ground pepper |
Cauliflower puree
| Half a head of cauliflower, broken into florets
200g can chick peas, rinsed and drained 2 cups milk 1 tbs of honey 1 tbs tahini |
Pinch of salt
BBQ Sauce
| 1 tbs vegetable oil
1 small brown onion, finely diced 2 garlic cloves, finely chopped 1 cup tomato sauce ½ cup dark brown sugar ½ cup water 3 tbs cider vinegar 3 tbs worcestershire sauce 2 chipotles in adobo sauce, finely chopped 1 tsp freshly ground pepper |
METHOD
Beef
| 1. | Combine dry ingredients in a bowl and stir to combine. |
| 2. | Add the eye fillets portions and evenly rub the spice mixture on all sides, lightly pressing the mixture into the meat. |
| 3. | Place the portions into a food zip lock bag or vacuum seal the meat. If time allows, refrigerate the meat like this for 24 hours before cooking, otherwise an hour will suffice. Steam at 55°C for 1 hour. |
| 4. | Remove beef from the Steam Oven, remove from the zip lock bag and pat portions dry with paper towel, keeping as much as the spice mix in place as possible. |
| 5. | Heat 2 tablespoons of vegetable oil to a large fry pan until very hot. |
| 6. | Add the beef portions. Do not turn the meat for a few minutes until the beef is well seared. Turn and sear the other side. |
| 7. | Lift to a plate to rest for a few minutes, before slicing against the grain. |
Cauliflower puree
| 1. | Place chickpeas and cauliflower in a deep unperforated steam tray and cover with milk and steam at 100°C for 8 minutes. |
| 2. | Remove from Steam Oven, drain milk and set aside, reserving the milk. |
| 3. | Place drained cauliflower and chickpeas in a food processor and add remaining ingredients. Process for a few minutes or until desired consistency. |
| 4. | If you feel the consistency is too thick then add a little of the reserved milk. |
BBQ sauce
| 1. | Heat the oil in a medium saucepan until shimmering. Add the onion and garlic and cook until softened, around 3 minutes. |
| 2. | Add the remaining ingredients, whisk to combine, and bring to a simmer. Reduce heat to low and continue to simmer, whisking occasionally, until the sauce has reduced to about 2 cups (approximately 30-40 minutes). |
| 3. | Remove from the heat. Blitz with a stick blender, making the sauce silky smooth. |
To serve
| 1. | Smear a large spoonful of the cauliflower puree on to the plate and arrange the eye fillet slices beside it. Drizzle with BBQ sauce and serve the remainder of the sauce separately. |
Note
|
- Serve this dish with a crisp green side salad.
APPLIANCE / FUNCTION
Miele
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