Confit Beef Fillet
Place the beef fat in a pan and cover with cold water. Bring this to the boil and boil until reduced by half. Reduce the heat and cook until the water is evaporated and the fat is rendered. Pass through a chinois into an empty water bath and set to 58 degrees. Season your beef portions with salt all the way around and add to the empty water bath and cook at 58 degrees for 28 minutes. When ready remove the beef fillets and rest for 10 minutes. When ready to serve heat a frying pan until smoking, add a little oil and caramelise the beef fillets the whole way around. When finished add the butter, remove the pan from the heat and baste.
Broccoli Purée
Place 150g of unsalted butter in a saucepan and gently melt over a low heat whilst whisking constantly. This needs to be brought to a stage called ‘Beurre Noisettes’. This is where the butter has turned a light brown colour, and this will take approximately 2 and a half minutes. Once the desired colour is reached remove from the heat and keep warm. Take a small saucepan and add 100g double cream, heat over a medium heat until it begins to boil. Remove from the heat and set aside to cool. Bring a large pan of water to the boil and season with fine table salt, 1 tablespoon for every litre of water. Take two bowls, one will need to fit inside the other. Fill the larger bowl with a mixture of ice and water and place the other bowl on top of the water. Place a sieve into the smaller of the 2 bowls. Once ready drop your broccoli into the boiling water and boil rapidly for 3 and half minutes. Remove the broccoli with a slotted spoon and place into a colander. Allow the broccoli to drain and steam for 1 minute (this is a crucial stage to allow a lot of moisture to evaporate and drain from the broccoli which will result in a thicker puree) Tip the broccoli into a blender jug with all of the Beurre Noisettes you made earlier. Make sure that all the sediment from your Beurre Noisettes is added to the blender by using a spatula to scrape every little bit out. Add the boiled double cream to the blender and blend for 2 minutes until velvety and smooth, scraping down the sides after one minute. Once blended pour through a sieve directly into the bowl over ice water that you prepared earlier. Use the back of a ladle to push the puree through the sieve. Check the puree for seasoning and add salt if required. Constantly stir the sieved puree until cold. It is now ready to store in the fridge in an airtight container until needed.
Chargrilled tender stem broccoli / anchovy hollandaise / crispy anchovy
Peel and finely slice the shallot. Take your broccoli and trim the ends of each stem so that each one is approximately the same length to ensure an even cooking. Drain your tins of anchovies. You will need to make your white wine reduction. Take a small saucepan and place your sliced shallot, 5 black peppercorns, 1 bay leaf, 1 sprig of thyme and cover with 250ml white wine & 250ml of white wine vinegar. Bring this to the boil and allow to simmer until half of the liquid has evaporated, this should take approximately 5 to 10 minutes. (A little tip: Before starting use a white board marker to mark the side of the saucepan so you know where half will be – this will prevent an either under or over reduced liquid). This can be made months in advance if kept in an airtight container in the fridge as this gets better with age.
Next bring a large pan of water to the boil and season with fine table salt, 1 tablespoon for every litre of water. Once the water is rapidly boiling plunge the stems into the water for 15 seconds. Then using a slotted spoon remove and refresh in iced water for around 3 minutes until cold. Remove and drain on kitchen roll. This can be done hours before you want to serve it as this is the best way to cook any green vegetable. Place in the fridge still on kitchen roll until you need it later.
Now it’s time to make the Anchovy Hollandaise. Place 250g unsalted butter in a saucepan and gently melt over a low heat. Next chop 50g’s of anchovies until it resembles a smooth paste. Add the anchovies to your melted butter and place over a medium heat whilst whisking constantly. This needs to be brought to a stage called ‘Beurre Noisettes’. This is where the butter has turned a light brown colour, and this will take approximately 2 and a half minutes. Once the desired colour is reached remove from the heat and keep warm. Add the juice and zest of half a lemon to your butter mixture. Next half fill a medium sized saucepan with water. Place a round bottomed bowl onto the saucepan. The bowl should be balanced and the bottom of the bowl should not touch the water. This is to allow the contents of the bowl to steam gently not boil. In the bowl take 2 egg yolks and 45ml’s of your white wine reduction. Whisk over a low heat making sure the water does not boil. You need to whisk until the eggs have become a ribbon stage. This is when the eggs have started to cook and hold their form. When you have reached this stage remove the saucepan from the heat and slowly add in your anchovy butter, whisking whilst adding to ensure the butter is incorporated and your hollandaise does not split. Season with a pinch of salt (as the anchovies are adding salt already) and 10ml’s (approximately 10 drops) of Worcestershire sauce. The Hollandaise cannot be kept for a long period of time. It needs to be made just before you need it.
Preheat your deep fat fryer to 190 degrees Celsius. Take the remaining anchovies and slice them very finely from head to tail. Place into the deep fat fryer for approximately 10 seconds until they are golden and crisp. Remove and place on kitchen roll to drain and cool. Once cool these should be kept in an airtight container at room temperature but should be used on the day of frying.
Heat your griddle pan on a very high heat until it just starts to smoke. Once you reach this point turn down to a medium heat and then take your broccoli from the fridge and lightly toss in 15ml of vegetable oil, so it is all lightly coated. Using tongs gently and carefully place the broccoli on your griddle pan. To ensure you get griddled markings make sure the broccoli is placed in the opposite direction to the griddle lines. Cook till black charred lines appear. This will take around a minute and a half, then flip and repeat. Remove the broccoli carefully from the griddle pan.
Broccoli Crumb
Finely shave the broccoli no more than 3mm thick. Add to the rice flour and then sieve off the excess rice flour. Heat a deep fat fryer to 160 degrees, add the broccoli and stir and cook until it stops bubbling. Remove, drain on a cloth and season with salt.
Marinated Anchovies
Trim the fillets and leave at room temperature.
Beurre Rouge
Bring the Beurre rouge reduction to the boil, add the cream. Remove from the heat and monte in the butter. Keep at room temperature until ready to serve.
Assembling the dish
Add your broccoli hollandaise to the plate, slice your beef fillets in half and add one half to each plate with a teaspoon of broccoli crumb and marinated anchovies on top of the fillet. Add a spoon of puree next to the fillet. Place the chargrilled broccoli on the plate and sprinkle with crispy anchovies. Pour your sauce and serve. Enjoy!
Confit Beef Fillet
Place the beef fat in a pan and cover with cold water. Bring this to the boil and boil until reduced by half. Reduce the heat and cook until the water is evaporated and the fat is rendered. Pass through a chinois into an empty water bath and set to 58 degrees. Season your beef portions with salt all the way around and add to the empty water bath and cook at 58 degrees for 28 minutes. When ready remove the beef fillets and rest for 10 minutes. When ready to serve heat a frying pan until smoking, add a little oil and caramelise the beef fillets the whole way around. When finished add the butter, remove the pan from the heat and baste.
Broccoli Purée
Place 150g of unsalted butter in a saucepan and gently melt over a low heat whilst whisking constantly. This needs to be brought to a stage called ‘Beurre Noisettes’. This is where the butter has turned a light brown colour, and this will take approximately 2 and a half minutes. Once the desired colour is reached remove from the heat and keep warm. Take a small saucepan and add 100g double cream, heat over a medium heat until it begins to boil. Remove from the heat and set aside to cool. Bring a large pan of water to the boil and season with fine table salt, 1 tablespoon for every litre of water. Take two bowls, one will need to fit inside the other. Fill the larger bowl with a mixture of ice and water and place the other bowl on top of the water. Place a sieve into the smaller of the 2 bowls. Once ready drop your broccoli into the boiling water and boil rapidly for 3 and half minutes. Remove the broccoli with a slotted spoon and place into a colander. Allow the broccoli to drain and steam for 1 minute (this is a crucial stage to allow a lot of moisture to evaporate and drain from the broccoli which will result in a thicker puree) Tip the broccoli into a blender jug with all of the Beurre Noisettes you made earlier. Make sure that all the sediment from your Beurre Noisettes is added to the blender by using a spatula to scrape every little bit out. Add the boiled double cream to the blender and blend for 2 minutes until velvety and smooth, scraping down the sides after one minute. Once blended pour through a sieve directly into the bowl over ice water that you prepared earlier. Use the back of a ladle to push the puree through the sieve. Check the puree for seasoning and add salt if required. Constantly stir the sieved puree until cold. It is now ready to store in the fridge in an airtight container until needed.
Chargrilled tender stem broccoli / anchovy hollandaise / crispy anchovy
Peel and finely slice the shallot. Take your broccoli and trim the ends of each stem so that each one is approximately the same length to ensure an even cooking. Drain your tins of anchovies. You will need to make your white wine reduction. Take a small saucepan and place your sliced shallot, 5 black peppercorns, 1 bay leaf, 1 sprig of thyme and cover with 250ml white wine & 250ml of white wine vinegar. Bring this to the boil and allow to simmer until half of the liquid has evaporated, this should take approximately 5 to 10 minutes. (A little tip: Before starting use a white board marker to mark the side of the saucepan so you know where half will be – this will prevent an either under or over reduced liquid). This can be made months in advance if kept in an airtight container in the fridge as this gets better with age.
Next bring a large pan of water to the boil and season with fine table salt, 1 tablespoon for every litre of water. Once the water is rapidly boiling plunge the stems into the water for 15 seconds. Then using a slotted spoon remove and refresh in iced water for around 3 minutes until cold. Remove and drain on kitchen roll. This can be done hours before you want to serve it as this is the best way to cook any green vegetable. Place in the fridge still on kitchen roll until you need it later.
Now it’s time to make the Anchovy Hollandaise. Place 250g unsalted butter in a saucepan and gently melt over a low heat. Next chop 50g’s of anchovies until it resembles a smooth paste. Add the anchovies to your melted butter and place over a medium heat whilst whisking constantly. This needs to be brought to a stage called ‘Beurre Noisettes’. This is where the butter has turned a light brown colour, and this will take approximately 2 and a half minutes. Once the desired colour is reached remove from the heat and keep warm. Add the juice and zest of half a lemon to your butter mixture. Next half fill a medium sized saucepan with water. Place a round bottomed bowl onto the saucepan. The bowl should be balanced and the bottom of the bowl should not touch the water. This is to allow the contents of the bowl to steam gently not boil. In the bowl take 2 egg yolks and 45ml’s of your white wine reduction. Whisk over a low heat making sure the water does not boil. You need to whisk until the eggs have become a ribbon stage. This is when the eggs have started to cook and hold their form. When you have reached this stage remove the saucepan from the heat and slowly add in your anchovy butter, whisking whilst adding to ensure the butter is incorporated and your hollandaise does not split. Season with a pinch of salt (as the anchovies are adding salt already) and 10ml’s (approximately 10 drops) of Worcestershire sauce. The Hollandaise cannot be kept for a long period of time. It needs to be made just before you need it.
Preheat your deep fat fryer to 190 degrees Celsius. Take the remaining anchovies and slice them very finely from head to tail. Place into the deep fat fryer for approximately 10 seconds until they are golden and crisp. Remove and place on kitchen roll to drain and cool. Once cool these should be kept in an airtight container at room temperature but should be used on the day of frying.
Heat your griddle pan on a very high heat until it just starts to smoke. Once you reach this point turn down to a medium heat and then take your broccoli from the fridge and lightly toss in 15ml of vegetable oil, so it is all lightly coated. Using tongs gently and carefully place the broccoli on your griddle pan. To ensure you get griddled markings make sure the broccoli is placed in the opposite direction to the griddle lines. Cook till black charred lines appear. This will take around a minute and a half, then flip and repeat. Remove the broccoli carefully from the griddle pan.
Broccoli Crumb
Finely shave the broccoli no more than 3mm thick. Add to the rice flour and then sieve off the excess rice flour. Heat a deep fat fryer to 160 degrees, add the broccoli and stir and cook until it stops bubbling. Remove, drain on a cloth and season with salt.
Marinated Anchovies
Trim the fillets and leave at room temperature.
Beurre Rouge
Bring the Beurre rouge reduction to the boil, add the cream. Remove from the heat and monte in the butter. Keep at room temperature until ready to serve.
Assembling the dish
Add your broccoli hollandaise to the plate, slice your beef fillets in half and add one half to each plate with a teaspoon of broccoli crumb and marinated anchovies on top of the fillet. Add a spoon of puree next to the fillet. Place the chargrilled broccoli on the plate and sprinkle with crispy anchovies. Pour your sauce and serve. Enjoy!
