Smoked Cape Grim Beef with Oyster Mayonnaise & Pickled Radish

Serves 10

Cable Station Restaurant - Stanley


An award winning restaurant, located on the beautiful North West Coast of Tasmania, that has a focus on fresh local seasonal produce.

Ingredients

800g whole eye fillet, hot smoked

Oyster Mayonnaise

10 Oysters, lightly steamed (keep oyster liquid when removing from shells for butter sauce)

Lemon butter sauce

Pesto oil

Pickled radishes, finely sliced

Method

• Slice the beef thinly, mix with the oyster mayonnaise.
• Place a metal ring onto centre of plate, half fill with the beef/mayo mix, add an oyster then top with more beef/mayo mix. Carefully remove the metal ring.
• Spoon some lemon butter sauce around the timbale of beef, then place dots with pesto oil. Arrange pickled radish in a flower pattern on top of the beef.

Ingredients for the Oyster Mayonnaise

1 dozen oysters, lightly steamed (keep any oyster liquid when removing from shells for the butter sauce)

5 free-range egg yolks

25ml white wine vinegar

10g seeded mustard

500ml oil

Salt and Pepper

Method

• Mix the egg yolks, garlic, vinegar and mustard thoroughly with a whisk or in a food processor, add the oysters.
• Gradually add the oil while whisking/processing continuously.
• Season with salt and pepper.

Lemon Butter Sauce

• Liquid from oyster shells
• 200ml cream
• Juice of 2 lemons
• 1tbs verjuice
• 60g butter

Method

• Put the oyster juice, cream, lemon juice and verjuice into a small saucepan and bring to the boil, cook rapidly until the sauce has reduced by half, then add the butter.
• Continue to reduce until the sauce coats the back of a spoon.

We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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