Ingredients
Ingredients
- pack Redefine Beef Flank, defrosted & cut into 12 cubes
- 1
- olive oil
- 30ml
- crispy onions
- 20g
- mini bamboo skewers
- 12
- Home-made soy and black pepper glaze
Tarragon Emulsion
- shallot, peeled and sliced
- 150g
- extra virgin olive oil
- 50g
- salt
- 2g
- tarragon leaves, blanched, shocked, squeezed
- 50g
Method
Make the Tarragon Emulsion: In a pot combine the shallots, olive oil and salt and cook on medium heat, covered until completely soft with no colour. Cool in a bowl over ice, then place in blender with the tarragon and blitz until completely smooth. Add water to thin the emulsion as necessary.
Cook and glaze the Beef Flank: Heat a medium pan with a splash of oil on a moderate heat. Add the Beef Flank and sear on all sides, until a crust forms. Add enough glaze to coat the Beef Flank, reducing the temperature and continually tossing the Beef Flank until cooked through and coated in the sticky glaze. Remove from the pan to rest for one minute.
Assembly: Place the Beef Flank cubes onto your serving dish, placing a skewer into each cube. Top with tarragon emulsion and garnish with crispy onions.
Made with
Vanessa