John Myers
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Fillet of Ox Poached in Olive Stock with Olive Vinaigrette and Tomato Salad
The perfect fillet of ox poached in olive stock with olive vinaigrette and tomato salad recipe with a picture and simple step-by-step instructions.
For the salad:
- 2,5 kg Ox fillet
- 2 bunch Soup greens fresh
- 4 Pc. Onions
- 2 tsp Black peppercorns
- 4 Pc. Bay leaf
- 16 Pc. Tomatoes
- 1 bunch Basil
- 1 bunch Tarragon
- 1 Pc. Rosemary sprig
- 1 Pc. Sprig of thyme
- 500 g Black olives
- 100 g Coco beans
- 500 g Beans thick
Confit tomatoes:
- 8 Pc. Tomato
- 1 Pc. Clove of garlic
- 1 Pc. Sprig of thyme
- 1 Pc. Rosemary sprig
- 0,5 tsp Sugar
- Olive oil
- Salt and pepper
Vinaigrette:
- 200 ml Ox broth
- 2 Pc. Diced shallot
- 1 Pc. Garlic clove crushed
- 60 ccm Olive oil
- 50 g Pitted and chopped olives
- 1 tbsp Sugar syrup
- 4 tbsp Balsamic vinegar
- Salt
- Pepper from the grinder
- 1 bunch Chervil
- 1 bunch Parsley
- 1 bunch Basil
- Salsa Verde:
- 200 ml Olive oil
- 1 bunch Parsley
- 1 bunch Basil
- 1 Pc. Rosemary sprig
- 1 Pc. Sprig of thyme
- 1 tsp Capers
- 1 Pc. Clove of garlic
- 2 Pc. Anchovy fillets
- Sea-Salt
- Pepper
- Bring the ox leg to the boil with 4 liters of cold water – carefully skim off. Clean, wash and roughly cut the soup greens – add to the broth. Peel the onions, cut in half – blacken them in a pan without fat, then add them to the broth with pepper and bay leaves – open, leave to stand for 2 hours over a low heat – occasionally skim – pass through a fine cloth – degrease the broth and reduce to 5 l – season with salt – add roughly chopped tomatoes, olives and herbs.
500g Ochsenfilet:
- Bring the broth to the boil. Remove fat and tendons from the meat, salt, pepper and tie – add to the boiling broth – remove the pan from the oven and let the meat cool in the broth.
Salad:
- Soak 3,100g coco beans in cold water for 24 hours, then cook in unsalted vegetable stock with savory, onion, carrots and bay leaf for about 1 hour. Season to taste with salt and pepper.
- Peel 4,500g broad beans, blanch the beans in boiling salted water for 10 seconds and then rinse in cold water – peel the beans out of the shell so that only the bean hearts remain.
Confit tomatoes:
- Peel, quarter and core the tomatoes. Finely chop the garlic. Pluck the thyme and rosemary from the stalks and finely chop. Mix the garlic, herbs and sugar into the tomato quarters. Cover a baking sheet with baking paper – spread the tomatoes on top, drizzle with olive oil – braise in the oven at approx. 160 ° C for 35 minutes.
Vinaigrette:
- Reduce the broth to approx. 50 ml. Mix the broth, vinegar, pepper, salt, sugar syrup and finally the oil into a vinaigrette. Chop herbs – stir in with shallots, olives and garlic.
Salsa Verde:
- For the salsa verde, wash the herbs, pluck them into small pieces, finely puree them with the other ingredients in a blender, then rub them through a fine sieve.
- Remove the fillet from the broth and pat dry – cut into thin slices – serve, add the vinaigrette – garnish with salsa verde and basil leaves. If you like, refine the whole thing with freshly grated Parmesan.
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