- Seaweed Emulsion
- 2 egg yolks
- 75ml kelp vinegar
- 200ml kelp oil
- 100ml veg oil
- Pinch dried pepperdulse
- Salt to taste
- Bone Marrow Carrots
- 200g bone marrow
- 4 new season carrots
- 50g butter
- Salt to taste
- Beef
- 500g Bavette Steak
- 200g Beef Jus
- Veg oil for cooking
- Salt to taste
- Oyster
- 4 large oysters
- 50g bone marrow
Bavette of Scotch Beef with Bone Marrow Carrot, Poached Oyster and Seaweed Emulsion
Ingredients
Method
For the seafood emulsion
• Whisk the yolks and the vinegar together and then slowly incorporate the oils to emulsify.
• Season with salt and set aside
For the bone marrow carrots
• Clean the carrots well, trim the tops and keep them aside. Leave the skin on.
• In a medium heat frying pan, melt down the bone marrow and add the carrot to the pan. Increase the heat and colour well on all sides.
• Turn the heat down and add the butter. Season the carrots well and continue to cook and baste the carrots for about 20 minutes until very soft and caramelised.
• Remove from the pan and keep warm.
• Keep all the bone marrow and fat aside.
For the beef
• Heat a frying pan on high heat with a little oil until very hot.
• Add the beef to the pan and then season.
• Colour well on all side and then turn the heat down to medium. Add the bone marrow and fat from cooking the carrots. Turn and baste the meat for about 6 minutes until medium rare.
• Remove the beef and allow it to rest.
• Drain the fat from the pan and deglaze with the beef jus. Keep the sauce warm separately.
For the oyster
• Open the oyster and strain the juice into a small pan.
• Melt the bone marrow and add to the juice. Warm this very lightly.
• Add the oyster and poached very gently until they have firmed up slightly.
To Serve
• Slice the beef into 8 slices. Finish with a little salt and place on the plate.
• Cut the carrot lengthways and place cut face up on the plate.
• Top the carrot with dots of the emulsion and the carrot tops.
• Place the oyster beside the beef.
• Finish with the sauce and serve.
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