Earl Grey Seared Australian Beef

Methods and Directions

• Clean Beef Tenderloin and cut in half. Shape Beef by rolling into a round shape with cling wrap and set in fridge or freezer overnight.
• Make Earl Grey tea marinate with the tea and water making a strong brew (5 to 7 minutes) to marinate the beef. When using the brew make sure the marinade is at 40 degrees then marinate for 30 to 45 minutes.
• Remove Beef from marinade then place Beef into Earl Grey Syrup for 30 minutes to continue marinating.
• Remove Beef from Syrup, ensuring you keep both and set aside.
• Roll Beef in dry Earl Grey tea until fully covered.
• Sear Beef Tenderloin on all sides to golden in colour. Let Beef rest after being seared and then slice.

• Using a cold drip apparatus:
• Fill your top chamber with 500ml mineral water(we prefer Aequo Panna) and cover with lid.
• Add 15 grams of tea leaves to the middle chamber and wet them ever so slightly.
• Cover with a pre moistened paper filter- this will assist with spreading the water drops evenly.
• Turn your drip lever under the top chamber until you are obtaining a 1-2 drip per second speed onto your tea leaves.
• Leave to drip for approximately 6 hours. or until the top chamber is empty.

• Using remaining liquid f rom the beef marination. Put all liquids in a pot and reduce with 150g sugar on a med to high heat until it comes to a thick consistency. Now add lemon juice. The Syrup will becoming the dressing for the beef.

• Bring all ingredients to the simmer, soak gelatine, take mixture off heat. and add gelatine and season.
• Place into tray. Cut or scoop out of tray to serve.
• Assemble Tea Beef Carpaccio. Mushroom. Horseradish Pannacotta. Lemon Zest. Earl Grey Dressing and Australian Native Succulents.