Earl Grey Seared Australian Beef

Earl Grey Seared Australian Beef
Earl Grey Seared Australian Beef

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  • Sub Category Name
    Food
    Savory
  • Recipe Source Name
    Dilmah Vivid Tea

Ingredients

  • 300g Beef Tenderloin (Tasmania, Australia)
  • 1.2Lt Water (Aequo Panna)
  • 100ml Milk (High Fat Content)
  • 10g Butter (High Fat Content)
  • 10ml Olive Oil (Cobram Estate, Victoria, Australia)
  • 50g Sour Cream (Lismore. Sydney, Australia)
  • 1 Lemon, Zest (Fresh)
  • 2 sheets of Gelatine
  • 90g Horseradish (Fresh) (Melbourne, Australia)
  • 250g Dilmah Vivid Aromatic Earl Grey Tea
  • 1 pnt Mixed Mushrooms (Melbourne. Australia)
  • 200ml Cream (High Fat Content)
  • 1 Lemon. Juice (Fresh)
  • 50g Creme Fraiche (Yea. Victoria. Australia)
  • 150g Sugar (CSR) (South Australia. Australia)
  • 1 pnt Micro Salad Mix (Melbourne. Australia)
  • 2 pnt Assorted Australian Native Succulents (Adelaide. Australia)
Horseradish Pannacotta
  • 90g horseradish
  • 100ml milk
  • 50g creme fraiche
  • 200ml cream
  • 2 sheets of gelatine
  • 50g sour cream

Methods and Directions

  • Clean Beef Tenderloin and cut in half. Shape Beef by rolling into a round shape with cling wrap and set in fridge or freezer overnight.
  • Make Earl Grey tea marinate with the tea and water making a strong brew (5 to 7 minutes) to marinate the beef. When using the brew make sure the marinade is at 40 degrees then marinate for 30 to 45 minutes.
  • Remove Beef from marinade then place Beef into Earl Grey Syrup for 30 minutes to continue marinating.
  • Remove Beef from Syrup, ensuring you keep both and set aside.
  • Roll Beef in dry Earl Grey tea until fully covered.
  • Sear Beef Tenderloin on all sides to golden in colour. Let Beef rest after being seared and then slice.
Cold Drip Tea
  • Using a cold drip apparatus:
  • Fill your top chamber with 500ml mineral water(we prefer Aequo Panna) and cover with lid.
  • Add 15 grams of tea leaves to the middle chamber and wet them ever so slightly.
  • Cover with a pre moistened paper filter- this will assist with spreading the water drops evenly.
  • Turn your drip lever under the top chamber until you are obtaining a 1-2 drip per second speed onto your tea leaves.
  • Leave to drip for approximately 6 hours. or until the top chamber is empty.
Earl Grey Dressing
  • Using remaining liquid f rom the beef marination. Put all liquids in a pot and reduce with 150g sugar on a med to high heat until it comes to a thick consistency. Now add lemon juice. The Syrup will becoming the dressing for the beef.
Horseradish Pannacotta
  • Bring all ingredients to the simmer, soak gelatine, take mixture off heat. and add gelatine and season.
  • Place into tray. Cut or scoop out of tray to serve.
  • Assemble Tea Beef Carpaccio. Mushroom. Horseradish Pannacotta. Lemon Zest. Earl Grey Dressing and Australian Native Succulents.

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