INGREDIENTS
100 g white miso
1 tablespoon Dijon mustard
20 g ginger, finely grated
2 cloves of garlic, peeled and crushed
1/3 cup peanut oil
6 x 120 g eye fillet portions
Freshly ground black pepper
Sea salt to taste
Japanese mustard cabbage,
4 large leaves and stems
12 baby turnips, topped and washed
6 baby radishes, each cut into quarters
Sliced red radishes and pickled onions for garnish
Miele Accessories
METHOD
- In a small bowl, whisk together the miso, mustard, ginger, salt, garlic and peanut oil until smooth.
- Mix the paste and beef fillets together, place the beef fillets into a vacuum seal bag and pour in any excess marinade. Place in the Vacuum Sealing Drawer and seal on level 3 and vacuum on level 3. Marinate in the refrigerator for 30 minutes, up to 1 day.
- Place the turnips, on a perforated steam container. Place in the Steam Oven and Steam at 100°C for 5 minutes.
- Place the vacuum bag with the beef fillets on a perforated steam tray. Place in the Steam Oven and Steam at 75°C for 15 minutes. Once cooked, allow to rest in the bag for 10 minutes.
- Remove the beef fillets from the bag, and pour the marinade and juices into a small bowl.
- Add some hot water, 1 tablespoon at a time, and mix through until a smooth consistency is achieved. Season with lemon juice and salt.
- Pre-heat the oven on Fan Grill at 200°C.
- Toss the cabbage stems and turnips in a small amount of oil and salt and quickly grill the cabbage on shelf position 5 until nice and charred. You will need to watch the cooking process, as the leaves can burn very quickly.
To serve
- Slice each beef fillet into 3–4 slices.
- Place cabbage leaves onto a large platter, then arrange the turnips and radishes around the sliced beef.
- Drizzle with the warm marinade and serve.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
