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  • Red Team - XO Beef

    with Bok Choy and Pickled Mushrooms

    Serves 10

    Ingredients

    XO Sauce

    100g shallots, peeled and quartered

    8 cloves garlic

    60g long red chilli, deseeded and chopped 

    2 birds eye chillies

    75g finely diced bacon

    150g dried shrimp

    1½ tbsp grapeseed oil, or other neutral oil

    2 star anise

    2 cinnamon sticks

    3 tbsp Shaoxing wine

    ½ cup rice wine vinegar

    ½ cup brown sugar

    ½ cup light soy sauce

    250ml veal stock

     

    Beef Fillet

    2kg beef eye fillet, trimmed and sinew removed

    salt and pepper, to taste

    grapeseed oil, for frying

     

    Pickled Mushrooms

    250ml white vinegar

    250g sugar

    100g oyster mushrooms

    200g shimeji mushrooms

     

    Bok Choy

    5 bok choy, halved

    oil, for frying

    6 tbsp light soy sauce

    1. Preheat oven to 190C.
    2. For the XO Sauce, place shallots, garlic, chillies and dried shrimp into a food processor and process until finely chopped.
    3. Place bacon into small frypan and cook over medium heat until golden.
    4. Add oil and the shallot mix to the bacon and continue to cook until softened and fragrant, about 2 – 3 minutes.  Add star anise and cinnamon sticks to the mixture and cook until mixture has caramelised.
    5. Add wine, vinegar, sugar and soy sauce. Mix well and allow to cook for a few minutes.
    6. Add veal stock and 250ml water to the saucepan and simmer until thick and jammy. Once thick and reduced, set aside, keeping warm until needed.
    7. Season the beef fillets generously with salt, pepper and oil. Place a heavy based frypan over high heat until hot. Add a little oil to the pan and then the beef fillets. Sear on high heat until the surface of the beef is completely caramelised.
    8. Place beef fillet into oven and cook for 13 minutes. Remove from oven and allow to rest, covered, for 10 minutes.
    9. For the Pickled Mushrooms, bring vinegar and sugar to a boil and stir until sugar has dissolved.  Add mushrooms to pickling liquid briefly, about 30 seconds. Remove mushrooms from pickling liquid and allow to drain through a fine sieve to remove any excess liquid.  Set aside until needed.
    10. For the Bok Choy, remove outer leaves and rinse bok choy halves well.  Heat a wok or large frypan over high heat.  Add oil then half of the bok choy and sauté for 1 minute.  Add 3 tablespoons soy sauce and sauté for a further 3 minutes until leaves are tender and stems are still a little crisp. Remove the bok choy from the pan and repeat with remaining half of the bok choy and soy sauce. Set bok choy aside, keeping warm, until needed.
    11. To serve, cut the beef fillets into 10 slices.  Place once slice of beef in to the centre of each plate. Place bok choy and drained mushrooms next to the beef on each plate.  Add a spoonful of the XO sauce next to the beef and serve.
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