Beef

Beef striploin with confit garlic paste and green sauce

Name: Beef striploin with confit garlic paste and green sauce recipe
Yield: 6
Ingredients: 100g Dijon mustard; 1-1.2kg beef striploin (we used Mayura Station Wagyu); 10g coarsely ground black pepper; 2 heads garlic, halved crossways; 125ml olive oil; 200g sourdough, (5 thick slices) crusts removed; 2 tsp lemon juice; 250ml olive oil; 250.00 ml flat-leaf parsley leaves; 1 bunch tarragon, leaves picked; 125.00 ml mint leaves; 1 bunch chives, finely chopped; 1 bunch chervil, leaves picked; 30g capers; 2 garlic cloves, finely chopped; 5 anchovy fillets, finely chopped

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P17 Beef striploin with confit garlic paste and green sauce

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by Jake Kellie

CHEF

Dec 30, 2022

Jake makes beef sing in this fresh seasonal dish.

100g Dijon mustard
1-1.2kg beef striploin (we used Mayura Station Wagyu)
10g coarsely ground black pepper

Confit garlic paste

2 heads garlic, halved crossways
1/2 cup (125ml) extra virgin olive oil, plus 1 tbs extra to drizzle
200g sourdough, (5 thick slices) crusts removed
2 tsp lemon juice

Green sauce

1 cup (250ml) extra virgin olive oil
1 cup flat-leaf parsley leaves
1 bunch tarragon, leaves picked
1/2 cup mint leaves
1 bunch chives, finely chopped
1 bunch chervil, leaves picked
30g capers
2 garlic cloves, finely chopped
5 anchovy fillets, finely chopped

Method

1.

For the confit garlic paste, preheat oven to 180°C. Place garlic in the centre of a piece of foil. Drizzle with extra 1 tbs oil and fold up foil to enclose. Place on a baking tray. Bake for 30 minutes or until softened.
2.

Set aside until cool enough to handle. Soak sourdough in 3/4 cup (180ml) warm water for 5 minutes or until softened. Squeeze out excess water and place in a food processor. Squeeze garlic from skins, add to processor and whiz until combined. With the motor running, gradually add olive oil until well combined. Season with 2 tsp salt flakes and lemon juice.
3.

For the green sauce, process all the ingredients in a clean food processor until finely chopped. Preheat a covered barbecue to 120°C. Spread mustard all over the beef, then coat beef in pepper. Cook beef on barbecue flatplate, covered, on indirect heat, for 1 hour 15 minutes or until beef reaches 46°C core temperature for rare (for medium-rare, increase barbecue to 160°C and cook for 20 minutes more). Set aside, loosely covered with foil, for 15 minutes to rest.
4.

Slice beef. Spoon confit garlic paste over the base of serving plates. Top with beef and drizzle with green sauce to serve.