Bavette of Scotch Beef with Bone Marrow Carrot, Poached Oyster and Seaweed Emulsion

QMS

QMS

Standard Supplier 19th September 2018

Bavette of Scotch Beef with Bone Marrow Carrot, Poached Oyster and Seaweed Emulsion

Bavette of Scotch Beef with Bone Marrow Carrot, Poached Oyster and Seaweed Emulsion

Ingredients

  • Seaweed Emulsion
  • 2 egg yolks
  • 75ml kelp vinegar
  • 200ml kelp oil
  • 100ml veg oil
  • Pinch dried pepperdulse
  • Salt to taste
  • Bone Marrow Carrots
  • 200g bone marrow
  • 4 new season carrots
  • 50g butter
  • Salt to taste
  • Beef
  • 500g Bavette Steak
  • 200g Beef Jus
  • Veg oil for cooking
  • Salt to taste
  • Oyster
  • 4 large oysters
  • 50g bone marrow

Method

For the seafood emulsion
• Whisk the yolks and the vinegar together and then slowly incorporate the oils to emulsify.
• Season with salt and set aside
For the bone marrow carrots
• Clean the carrots well, trim the tops and keep them aside. Leave the skin on.
• In a medium heat frying pan, melt down the bone marrow and add the carrot to the pan. Increase the heat and colour well on all sides.
• Turn the heat down and add the butter. Season the carrots well and continue to cook and baste the carrots for about 20 minutes until very soft and caramelised.
• Remove from the pan and keep warm.
• Keep all the bone marrow and fat aside.
For the beef
• Heat a frying pan on high heat with a little oil until very hot.
• Add the beef to the pan and then season.
• Colour well on all side and then turn the heat down to medium. Add the bone marrow and fat from cooking the carrots. Turn and baste the meat for about 6 minutes until medium rare.
• Remove the beef and allow it to rest.
• Drain the fat from the pan and deglaze with the beef jus. Keep the sauce warm separately.
For the oyster
• Open the oyster and strain the juice into a small pan.
• Melt the bone marrow and add to the juice. Warm this very lightly.
• Add the oyster and poached very gently until they have firmed up slightly.
To Serve
• Slice the beef into 8 slices. Finish with a little salt and place on the plate.
• Cut the carrot lengthways and place cut face up on the plate.
• Top the carrot with dots of the emulsion and the carrot tops.
• Place the oyster beside the beef.
• Finish with the sauce and serve.

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