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Aged Black Angus Beef Fillet, Slow Cooked Tomatoes
Michael Moore
Serving Size: Serves 6
CHEFS TIP
I am passionate about aging beef correctly. The current trend of ageing grain fed beef is wrong. The fat doesn’t age and this is the prime characteristic of grain feeding. Good quality grass fed beef, aged well, has fantastic complexity and real beef flavour.
INGREDIENTS
6 x 220g center cut dry aged Black Angus beef fillet (grain fed if possible)
Pink Murray river salt
Black pepper
9 ripe roma tomatoes
6 large french shallots
1 tablespoon leatherwood honey
100ml sherry
Olive oil
10g coriander seeds
15g caster sugar
1 clove garlic (finely sliced)
METHOD
For the tomatoes
Cut the tomatoes in half and place on a roasting tray dust with ground coriander seeds, sugar and a little olive oil, season with salt and pepper. Place one slice of garlic on each one then bake in a med oven for 30 mins remove from the oven and allow to cool, these are best done an hour or two in advance.
For the shallots
In a small saucepan place splash of olive oil and then lightly fry the shallots until coloured, add the honey and sherry then season with salt and pepper. Add a splash of water cover with a lid and cook slowly for 30 mins until tender, remove the lid and cook on a high heat until coloured and golden.
To serve
Season the fillet with salt and pepper and grill on a very hot grill for 3 mins each side, allow to rest in a warm place for 5 mins before serving.
Warm the tomatoes and shallots and dress on your plate with the steak and a drizzle of your favorite red wine sauce.
Michael Moore