For the Fillet
Trim the fillet, place in bag with butter and thyme, vac pac on full, cook at 45*C for 45 mins. When ready, remove from bag, cook on the konro charcoal grill, then rest
For Oxtail
Dice veg, heat the pressure cooker with a little oil. Seal the meat, add veg, wine, stock, aromats. Cook on full for 40 mins. Release and pick down meat
For the Ragu Sauce
Fry the pancetta and veg, add tomato paste and cook for 5 mins. Add the tomatoes, and bring to the boil. add the red wine and reduce by 1/4. Add the beef stock and reduce until correct constancy - pass
For the Carrot
Place carrot in vac pac bag, with thyme, garlic and beef fat. Seal and cook at 100*C until soft
For the Gem
Peel down to hearts, chop in half, vac pac with beef stock. Cook for 30 mins at 90*C in steamer. When ready to serve, scorch on the stove top
For the Crumb
Melt the butter and the beef fat, add in the
breadcrumbs and cook until golden. When cool, add the chopped herbs and chopped
truffle.
For the Emulsion
Blend the lovage with the rapeseed oil at 70*C for 3 minutes - pass. Cook eggs for 4.5 minutes and plunge into ice. Take the yolks, mix with lovage vinegar in the thermo - season. Trickle in the lovage oil until desired consistency
For the Jus
Heat a pan with some oil, add the vegetables and sweat. Add the butter to continue cooking. Add the tomato paste. Add wine and reduce to syrup. Add stock and trotter. Reduce to correct constancy - pass.