Sat, 9 July 2016
Ingredients:
Lobster Tail Sous Vide
2 Whole Raw lobster tails
2tsp Butter
Salt
Water for blanching lobster
Ice Water for cooling lobster
Beef Rump Sous Vide
4 228g Beef Rump Tenderloin Steaks
12 Apsparagus Spears (Blanched)
1tsp Vegetable Oil
2 Sprigs Thyme
1 clove garlic
Salt & Pepper
For the Hollandaise Sauce
3 Egg Yolks
300g Butter (Clarrified)
100ml Distilled Vinegar
30ml water
6 Black Peppercorns
1 Bay leaf
2tbsp Shallot
Salt
Method:
1. For the lobster, bring a pot of water to a boil, add salt. Plung lobster tails into the boiling water.
2. Turn off the heat and allowed the lobster tails to steep in the hot water for a minute. This step is needed to make it easier to remove the lobster tail meat from its shell.
3. Take the lobster tails out of the hot water with a slotted spoon and plunge them in ice water to cool them off and to stop the cooking. You can then easily take the lobster meat out of the shells.
4. Cut each tails in half & vacuum seal the lobster tails with the butter. Cook for 15 minutes at 58.8˚C
5. For the beef, vacuum pack your beef and place in temperature controlled water bath and allow to heat for 1.5 - 2hrs at 58.8˚C for 20 minutes.
6. For the sauce, reduce vinegar, water, bay leaf, shallot & peppercorns until half and allow to cool. Clarify your butter in a microwave or in a pan.
7. Over a double boiler, beat the cooled vinegar into the egg yolks, frothing them up. Control temperature to prevent curdling the egg.
8. Once frothed, gently pour the clarified butter into the egg mix, whisking over a double boiler until incorporated. Be careful not to split the mix by controlling the temperature.
9. If it begins to thicken too much, add a dash of water to loosen it up again while you add the rest of the butter. Stop when you get to the separated butter solids in the bottom of the pan.
10. Heat a skillet, and add oil. Remove beef from packaging and sear in the pan.
11. Once browned, add the garlic clove, a splash of water to cool the pan and the thyme and butter and baste the beef till the butter froths. Season.
12. Warm asparagus and plate the dish.
