John Myers
Ingredients for 2 servings:
- 300 g beef fillet(s), trimmed in one piece
- 200 g chanterelles
- 3 medium-sized potatoes, waxy
- 4 slices of breakfast bacon
- 500 g beef stock
- 150 g port wine
- 1 onion(s), very small
- 50 g dried meat
- 1 egg(s)
- some chives
- 2 sprigs rosemary
- 2 sprigs of thyme
- a little olive oil
- 1 tbsp, leveled tomato paste
- 1 tsp, levelled sugar
- 1 garlic clove(s)
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours
Trim the beef fillet and place in a vacuum, then cook in a water bath at 57°C for 2 hours. Sauté the onions and diced jerked beef in olive oil with a little sugar until lightly browned. Add the tomato paste and fry briefly. At the same time, add 100g of chanterelle mushrooms. Deglaze with 50g of port wine and reduce completely. Add the crushed garlic clove. Deglaze with another 50g of port wine and reduce completely again. Add the thyme and rosemary, tossing gently. Add the stock and reduce. Peel the potatoes and cook them almost completely in their skins. Peel the potatoes, mash them with a potato ricer, and let cool slightly. Add the egg yolk, season with salt, and add a little nutmeg and chives. Mix well. Wrap in cling film and place in the freezer. Just before eating: Wait until the sauce has reduced by about a third. Strain the sauce through a sieve. Continue to cook until it has a sufficient consistency. Place something on top of the bacon in the microwave and let it crisp up. At 750 watts, this usually takes 2:30 minutes. Heat the plate. Remove the potato roll from the freezer and cut into slices using a wet, sharp knife. Heat a large amount of oil in a pan to about 160°C. Remove the meat from the vacuum sealer. Set up two more pans. Grease both pans with a little olive oil. Fry the potato patties in the now hot fat on both sides until golden brown. Toss the remaining chanterelles in olive oil with a little sugar, salt, pepper, and a sprinkling of thyme. Heat the third pan over very high heat. Turn off the mushroom pan, remove from the heat, and cover. Defatt the bacon and potato patties on kitchen paper and place on the plate. Unwrap the meat, add salt and a little sugar, and let it brown on each side in the very hot pan; do not cook any further. Remove the meat from the pan and place it on a board. Pat the meat dry before frying. Spread the sauce in the middle of the plate. Lay a slice of bacon flat on an area free of sauce. Place a potato cake on top; it can rest on the sauce. Arrange the mushrooms on the bacon, with a second strip leaning against the mushrooms or on top. Cut the meat into slices about one centimeter thick and serve. Of course, all components need to be seasoned with salt, pepper, sugar, and according to your own taste or preferences. Please note: If you are not cooking in a vacuum, you can of course cook the fillet however you like. However, you will probably have to do some steps differently here to ensure everything arrives piping hot on the plate.
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