Ingredients (10 portions)PreparationAdvance Preparation
Trim the beef of any sinew or fat, wrap tightly in cling film and place in refrigerator overnight to set in shape.
Method
1. Brush the beef with garlic paste place on a suitable tray, cling film, label and refrigerate until required.
2. Make up the bouillon's as per manufacturers instructions using 35g to 1 litre of boiling water.
3. Add the butter, sugar, vegetable stock and baby vegetables to a saute pan cover with a cartouche and cook over a medium heat for 15 minutes or until vegetables are tender and glazed. Place a large frying pan over a high heat and seal the beef on all sides until golden, reserve the pan. Place the beef into a wide pan of simmering beef stock and cook at the simmer for 15 minutes.
4. Remove the beef from the cooking liquor, add the cooking liquor to the meat juices in the frying pan and reduce by a third. Thicken the sauce with some arrowroot until the required consistency is reached.
5. To serve spoon the glazed vegetables centre of plate, slice the beef into thick cuts and place on top, finish with a drizzle of the sauce.
Handy hint
The sauce can be flavoured by adding a teaspoon of KNORR Primerba Herb Paste at stage 4.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
CCPs
Always wash your hands after handling raw protein or root vegetables
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
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