Aussie Beef Rib Eye Duo with Sous Vide & Wood Grilled Rib Eye Bullet, Smoked Rib Eye Cap, California Cheese Bechamel, Pickled Mire Poix Garnish, Duck Fat Yams & Red Chili Mustard by Chef Jason Fullilove.
INGREDIENTS
For Rib Eye Bullets:
Cut each bullet into 4 pieces. Season with S&P EVOO , rosemary, garlic. Sous vide at 130 degrees for 2 hours. Remove from bag and grill right on wood to get char and sear.
For Rib Eye Caps:
Marinate cap in Ras El hanout, and smoke for 1 hour. Before serving reheat on grill.
For Bechamel:
- 1 lbs butter
- 1 lbs flour
- 1 gallon whole milk
- 1 chopped onion
- 1 chili de arbol
- 1 bay leaf
- 1 cup chardonnay
- 1 lbs soft local cheese
METHOD
Sweat onion, chili, bay leaf in melted butter over medium heat. Add flour and make roux. Add milk and wine bring to simmer. Simmer low heat until flour is cooked about 15 minutes stirring constantly. Turn off flame and add cheese with stick blender. Once cheese is in corporate seasoned with S&P to taste. Pass through fine mesh strainer.
For Yams:
Cut baby yams in 3 pieces. Sous vide with duck fat, brown sugar, S&P at 180 degrees for 2.5 hours or until yams are tender to the touch. Let yams cool over night in refrigeration. Remove from bag and caramelize yams in cast iron skillet with more brown sugar if needed.
INGREDIENTS
For Pickled Mire Poix:
Pickling liquid:
1 cup champagne vinegar
1 cup sugar
1 cup white wine
2 tablespoons salt
4 cloves garlic mashed
2 chili de arbol
1 tablespoon peppercorns
METHOD
Bring pickling liquid to a boil and pour over. 1 yellow onion cut into ¼ inch rings. 1 carrot cut into batons. 2 stalks celery shaved with potato peeler and reserved in cold water. (do not pickle celery). Hold onions and carrots at room temperature to absorb brine for a minimum of 4 hours.
For Red Chili Mustard:
- 1 Cup Dijon
- 1 Cup Grain Mustard
- ¼ Cup Sriracha
- ¼ Cup Lemon Juice
- ¼ Cup Red Wine Vinegar
METHOD
Mix in Large Bowl and store refrigerated.
Find out more about Chef Jason Fullilove at his Chef’s Roll Profile.
