This translates as beef on a string which is something I have always wanted to do since I saw Iain Hewitson (Huey) do it on TV many years ago. With the Thermomix there is no need to use the string to dangle the fillet steak in some boiling beef stock. Dani just puts her piece on top of the blades but I used the basket to cook mine after CC posted that picture the other day of mince cooking in the basket for spag bol. I now have the 1.5 litres beef stock used in this recipe to make some soup.
My piece of fillet steak weighed 260g, I used 2 silicon rubber bands to hold it in shape and placed it in the steaming basket using the rest of the directions for this recipe which uses a 500-700g piece. I made bearnaise sauce with prawns from MOTM to pour over the top but there is no sauce in Dani's recipe. She served hers rare, thinly sliced with steamed vegies, horseradish, mustard and cornichons. I like my steaks medium so I cooked this piece for 12 minutes then rested it for 5 mins. I could have got away with 10 minutes I think.
My piece of fillet steak was over 12 months old and whether it was that or the quality of the steak maybe, but it was a little chewy and not melt in your mouth. Nevertheless, I enjoyed it -I cut it into 3 pieces, not slices.
Pictures before and after adding the sauce.
