Recipes
Poached beef marinated with miso with summer vegetables and herbs
20 minutes
Preparation time
25 minutes
Cooking time
4 serves
Serves
Ingredients
100 g white miso
1 tablespoon Dijon mustard
20 g ginger, finely grated
2 cloves of garlic, peeled and crushed
1/3 cup peanut oil
6 x 120 g eye fillet portions
Freshly ground black pepper
Sea salt to taste
Japanese mustard cabbage,
4 large leaves and stems
12 baby turnips, topped and washed
6 baby radishes, each cut into quarters
Sliced red radishes and pickled onions for garnish
Miele Accessories
Method
- In a small bowl, whisk together the miso, mustard, ginger, salt, garlic and peanut oil until smooth.
- Mix the paste and beef fillets together, place the beef fillets into a vacuum seal bag and pour in any excess marinade. Place in the Vacuum Sealing Drawer and seal on level 3 and vacuum on level 3. Marinate in the refrigerator for 30 minutes, up to 1 day.
- Place the turnips, on a perforated steam container. Place in the Steam Oven and Steam at 100°C for 5 minutes.
- Place the vacuum bag with the beef fillets on a perforated steam tray. Place in the Steam Oven and Steam at 75°C for 15 minutes. Once cooked, allow to rest in the bag for 10 minutes.
- Remove the beef fillets from the bag, and pour the marinade and juices into a small bowl.
- Add some hot water, 1 tablespoon at a time, and mix through until a smooth consistency is achieved. Season with lemon juice and salt.
- Pre-heat the oven on Fan Grill at 200°C.
- Toss the cabbage stems and turnips in a small amount of oil and salt and quickly grill the cabbage on shelf position 5 until nice and charred. You will need to watch the cooking process, as the leaves can burn very quickly.
To serve
- Slice each beef fillet into 3–4 slices.
- Place cabbage leaves onto a large platter, then arrange the turnips and radishes around the sliced beef.
- Drizzle with the warm marinade and serve.
Applicance Functions
Shannon Bennett
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