Recipe by Michael D’ Adamo, Head Chef – Wildflower, Perth
5kg beef striploin 6-7
Remove all fat and sinew. Portion in to 180-190g portions. Reserve fat for rendering.
1kg cauliflower, thinly sliced
100g brown butter
Combine all ingredients in to cryovac bag and seal on full. Steam at 85°C for 1 hour. Strain through a fine chinois. Separate cauliflower and liquid using a strainer, reserve liquid. Puree cauliflower in a blender until very smooth. If too thick, add cooking liquid to a smooth consistency. Season with salt. Pass through a fine chinois. Reserve.
Black garlic gel
118g water, filtered
162g white balsamic vinegar
25g black garlic cloves
Salt, to taste
Bring water, sugar and agar to a boil, lower heat and simmer for 3min. Add white balsamic vinegar and black garlic then simmer for a further 3min. Set in a small tray in fridge. Once set, blend to a smooth gel. Season with salt. Reserve.
Kombu pickling liquid
4g kombu, rinsed under cold water
125g rice wine vinegar
Combine all ingredients in a pan and bring to the boil then allow too cool to room temp. Vacuum pack, storing kombu in bag to re-use for next recipe.
200g black shimeji Mushrooms
Kombu pickle, above
Clean and trim black shimeji mushroom. Warm kombu pickle on stove and pour over mushroom. Leave to pickle for at least one hour. (Tip – can be stored in airtight container for up to one month)
Beef and bonito sauce
5kg chicken bones
Place chicken bones and water in a large pot then bring to a boil. Lower heat and simmer for 6 hours, skimming fat and scum regularly.
Once finished strain through a fine chinois, discard bones and chill.
Brown beef stock – 1
4kg beef bones, roasted
2kg chicken feet
8litres white chicken stock, above
Place roasted beef bones and chicken feet in a stock pot with chicken stock. Bring to a boil, lower heat and simmer for 6 hours, skimming fat and scum regularly. Once finished strain through a fine chinois, discard bones and chill.
Brown beef stock – 2
3kg beef bones, roasted
1kg chicken feet
6 litre brown beef stock, above
Place roasted beef bones and chicken feet in a stock pot with brown beef stock. Bring to a boil, lower heat and simmer for 6 hours, skimming fat and scum regularly. Once finished strain through a fine chinois, discard bones and chill.
Beef sauce base
5litre brown beef stock. above
1kg beef trim, diced and roasted
Place roasted beef trim and brown beef stock in a large pan and bring to a boil. Lower heat and gently simmer for 6 hours, skimming regularly. Once finished, strain through a fine chinois followed by a superbag and chill.
Beef sauce base, above
Reduce to taste
Lemon Aspen Infusion
100g lemon aspen
Once above sauce it at desired taste, infuse lemon aspen for one hour off the heat, then strain
250g white balsamic vinegar
Place both ingredients in a large cryovac bag. Steam at 65°C for 2 hours. Strain through filter paper.
Beef + bonito sauce
Beef reduction, above
Katsuobushi vinegar, to taste
Salt, to taste
Bring sauce base to a boil. Season with vinegar and salt.
100% beef sauce, above
Make a slurry out of the kuzu and a small amount of beef sauce. Add slurry and bring to a boil. Adjust seasoning if necessary.
Beef fat from striploin, above
Place fat into cryovac bags. Steam at 95°C for 4 hours. Strain through a fine chinois. Chill. Remove fat from sediment and gelatinous layer.
Preheat oven to 180C.
Onto a pan on medium heat, caramelise all sides of the beef in the beef fat then place into the oven. Cook until the beef reaches an internal temperature of 49C then let it rest for half of the cooking time. Reheat until it reaches an internal temperature of 56C.
Place three dots of cauliflower on one side. Then place three dots of black garlic gel next to above. Place pickled mushrooms on top of the gel. Carve beef in half and place in the middle of the plate. Pour the sauce over the beef. Garnish with green baby leaves or herbs.