Continuing with our recent induction theme, here is a super easy recipe to try out. The perfect beef fillet and roasted carrots created using the IQ700
Siemens induction and
Scanpan Pro IQ chargrill. This recipe shows how accurate the cooking process is using induction and when using the best pan to go with it!
This would go fantastically well with a bottle of
The Wine Thief Cinsault. Give it a try!
RECIPE | BEEF & CARROTS
INGREDIENTS
1 Beef fillet, tail end removed.
Willow Creek Olive oil
Salt
Pepper
1 whole garlic bulb
50g butter
Bunch of Thyme
For the Carrots:
1kg baby rainbow carrots
Salt
Pepper
2tsp caraway seeds
2tsp coriander seeds
200ml chicken stock
Olive
Honey
For carrot pureè:
500g Carrots (Diced)
1 medium onion (diced)
100ml Veg Stock
50g butter
20ml Willow Creek Blood Orange Olive Oil
Salt
Bouquet garni (bay leave, star anise and coriander seeds)
For pak choi:
8 bulbs baby pak choi
Willow Creek Olive oil
Salt
Pepper
20ml Soy sauce
20ml Ponzu
METHOD
- Set the Siemens combi oven to 75 degrees, using the slow cooker setting.
- Marinate the fillet in olive oil, salt, pepper, thyme and crushed garlic.
- Place the fillet in the oven dish and cook for 2 hours.
- For the carrots, wash them off, place your Scanpan braising dish on your Siemens Induction plate to heat up. Add olive oil, washed carrots, seasoning,-salt pepper, coriander seeds, caraway seeds and get the carrots to start braising, add your stock and allow it to simmer with the lid on.
- For the carrot pureè. Get your Scanpan heated up with butter, add your diced onion and bouquet Garni and allow that to sweat.
- Place the carrots in the Scanpan with the sweated onion and seasoning. Then add the vegetable stock to allow them to become tender.
- Once the carrots are super tender, remove the bouquet garni, transfer the carrots to a blender, add the blood orange olive oil and blend until smooth,
- After 2 hours, remove your beef fillet from your Siemens oven and allow to rest.
- Once your baby rainbow carrots are tender remove the cooking liquid, add in butter, garlic, thyme and honey. Allow the carrots to caramelise then deglaze your pan with the remaining cooking liquid.
- Cut your your pak choi in half, season with salt and pepper, get your scanpan on high heat. Add your pak choi to the pan along with butter, garlic and thyme. Allow your pak choi to caramelise, then deglaze your pan with the soy, ponzo and mirin.
- Once your fillet has cooled down to room temperature, heat up your Scanpan chargrill on you Siemens induction plate, place your fillet to the grill and grill for 5 minutes on each side.
- Once every component is ready, start plating up!
Photography by Kamini Pather & Silver Studio Photography
