QUICK LISTEN - BSF (From Ep 397)

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QUICK LISTEN - BSF (From Ep 397)

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BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Artist by Lucy Steeds “What a wonderful book this is. I love an art mystery… And it ticks all the boxes. There are two things I love about this book. The three characters… And the way the author Lucy Steed writes about painting and the painting process” SCREEN: Corrie: In Vogue: The 90s on Disney “The 90s was a decade where fashion changed completely. I was absolutely enthralled. It looks at a moment when fashion changed forever. It’s a fantastic piece of work” FOOD: Caro: Steak with Peppercorn Sauce “It’s an absolute winter special. This is delicious…” Serves 6-8 Ingredients 1.4 kg mid section of eye fillet -ask your butcher to tie for even thickness. 20 gm ghee room temp, Salt and pepper Sauce au poivre Butcher trimmings of eye fillet 100ml white or rose wine 10g ghee 200ml of bone broth 25g of peppercorns, ½ fine, ½ granular 150ml full cream 2 large eschallots finely chopped salt to season 30g butter 1 tsp of red wine vinegar Small bunch of thyme, 3 sprigs of rosemary 2 tsp of dijon mustard Method Remove eye fillet from the fridge at least 60 mins before cooking, allow to come to room temperature. Salt as soon as you remove it from the fridge. Heat oven to 190℃. Heat skillet, rub ghee all over the fillet. Sear all sides of fillet (about 2 mins - generally 4 sides so the whole fillet is seared) Place the meat in a roasting dish and put in the oven for 20 minutes. Remove and cover in double foil and tea towel on top. Set aside for at least 90 minutes. Once meat has rested, add any juices to your sauce.. To make the sauce, coat meat trimmings in a teaspoon of the crushed peppercorns and saute in heated ghee in a heavy pan until the pan is well seasoned with the meat and pepper flavours, remove the meat pieces. Add butter and when melted add thyme and rosemary (you can tie them with kitchen string so they are easy to remove at the end of cooking). Add crushed peppercorns, stir, then add eschallots, salt, wine and stock, reduce a little. Finally add the cream, vinegar and mustard, then reduce to a perfect consistency and colour.

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