John Myers
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Tenderly Braised Ox Cheeks and Roasted Beef Tenderloin
The perfect tenderly braised ox cheeks and roasted beef tenderloin recipe with a picture and simple step-by-step instructions.
For the ox cheeks:
- 6 Pc. Ox cheeks
- 200 g Pork belly
- 2 Pc. Pickles
- 6 Pc. Butcher’S onion
- 2 tsp Salt
- 2 tsp Pepper
- 1 tbsp Mustard
- 5 tbsp Soy sauce
- 2 l Beef stock
For the beef fillet:
- 1,5 kg Fillet of beef from the center
- 8 tbsp Olive oil
- 2 tbsp Clarified butter
- 4 Pc. Sprigs of thyme
- 2 tsp “Voatsiperifery“-Wildpfeffer aus Madagaskar
For the sauce with the beef:
- 2 l Beef stock
- 1 kg Bone
- 100 g Frozen butter
- 0,25 Pc. Celery bulb
- 3 Pc. Carrots
- 6 Pc. Shallots
- 2 Pc. Bay leaves
- 3 tbsp Tomato paste
- 1 tsp Salt
- 0,5 tl “Voatsiperifery“-Wildpfeffer aus Madagaskar
For the beetroot:
- 6 Pc. Beetroot tubers
- 300 ml Water
- 1 tsp 4-Gewürze-Pulver
- 1 pinch Chili
- 0,25 tsp Paprika spice
For the beans:
- 100 g Bacon
- 1 Pc. Onion
- 500 g Runner beans
- 500 ml Beef stock
- 1 pinch Salt
- 1 pinch Pepper
For the black salsify:
- 600 g Salsify
- 100 g Butter
- 100 ml Cream
- 0,5 Pc. Grated tonka beans
- 0,5 tsp Nutmeg
- 0,5 tsp Salt
- 0,25 tsp Pepper White
- Vinegar
For the potato dumplings:
- 1 kg Floury potatoes
- 1 Pc. Sweet potato
- 1 tsp Salt
- 200 g Potato flour
Ox cheeks:
- Sear the ox cheeks on all sides.
- Add coarsely chopped onions, bacon, cucumber and mustard and let simmer until the onions are nicely browned. Season to taste with salt, pepper and soy sauce. Pour in the stock and simmer for 4 hours.
- Remove the cheeks and bacon, mix the sauce, season to taste and put back the meat.
Beef fillet:
- Brush the fillet on all sides with olive oil and season with pepper.
- Then roll the meat with the thyme sprigs tightly in a layer of parchment paper, tie at the sides and cook for approx. 1.5 in the steamer at 60 ° C.
- Then attach a meat thermometer, turn it up to 70 ° C and remove the meat at a core temperature of 60 ° C. Brown the meat on all sides in clarified butter in a hot pan.
Beef fillet sauce:
- Roast the bones in the oven at 200 ° C until they turn color.
- Roast the vegetables in the pot with the shallots until they get color. Add the tomato paste and continue toasting. Add the bones and the stock and simmer for 1 hour at a low temperature.
- Soak the morels in 200 ml of hot water. Drain the jus and reduce to 600 ml with the morels and their water.
- Season to taste with salt and pepper. Add the sauce with the iced butter or bind with the albedo.
Beetroot:
- Peel the beetroot, cut eighths and stew in the water with the spices until firm to the bite.
Beans:
- Wash the beans and remove the ends. Then cut the beans lengthways into strips and shorten to about 3 cm. Then blanch the beans and soak in ice water.
- Sauté the onions and bacon, add the stock, simmer for 20 minutes and reduce. Drain the stock and cook the beans in the stock until soft.
Black salsify puree:
Potato dumplings:
- Steam all potatoes until soft and then peel. Press the potatoes through the potato press, knead with the potato flour and salt and form dumplings.
- Put the dumplings in plenty of boiling water and take them out when they float to the surface.
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