I had this at a local steak house. It was so good I had to create it at home…I have succeeded…and now I bring the recipe to you. On the menu it was called yellow peppered steak. This was so delicious.
3.3 pound scotch fillet ( Also known as a ribeye, well marbled, you don’t want steaks at this moment. I got it as a large slab of meat. It is mostly composed of the Longissimus dorsi muscle but also contain the Complexus and Spinalis muscles.)
You want to preheat the oven to 122 degrees f.
Seal quickly on a hot frying pan WHOLE! You only wanna do it for about a minute. Just to add color and then remove it.
Once the meat is cool enough to touch, wrap the fillet in bacon (I used regular bacon. It is very fatty, suppose canadian bacon could work.) and keep together with cooking twine. Stick a meat thermometer into the centre of the meat and place onto a roasting tin with a rack. About 24 hours before dinner, the meat should go into the oven. It requires about 4 hours for the meat to reach 122 f degrees itself and then has 18 hour of cooking. What is happening to the meat is pretty simple: there are enzymes within the meat that are activated with heat that break down the connective tissue in the meat.
So after the cooking period the bacon will be as crisp as it gets, but this isn’t for eating (we ate it anyway). Rather, the bacon protects the meat from drying out. However, you could always go without the bacon – it results in a woody sort of jacket on the meat, which occurred at my second attempt at this recipe, but wasn’t what Erica and I were after.
Once it is out of the oven, leave the meat to rest and cool down for about an hour. Then remove the bacon, cut the fillet into the desired portions and season with fresh ground black pepper and sea salt.
Heat a frying pan over medium-high heat with some olive oil. If you use a grill then rub the oil into the meat prior to seasoning. Cook the meat according to preference and the thickness of the steaks cut. Then place the steaks on a plate and cover with foil to rest for 10-15 minutes. And serve.
The meat has the melt in your mouth texture, just like a steak you receive at a restaurant cooked with a similar method.
We topped it off with a yellow pepper sauce.
Yellow pepper sauce
2 cups red wine vinegar
1 Tbs. ginger
1 Tbs. pepper
1 Tbs. ground saffron OR 1 Tbs. yellow food coloring
½ tsp. cloves
1-2 cups toasted bread crumbs (unseasoned) – the amount depends on the thickness of the sauce (we used 1 cup)
Bring the vinegar to a boil; reduce the heat slightly, and with a wire whisk, beat in the spices and food coloring. With the whisk slowly begin to beat in the bread crumbs until you reach the thickness of sauce that you desire. Continue beating until you have a smooth consistency and the mixture has again returned to the boil. Remove from heat and serve hot as an accompaniment to roasts.
This very tart sauce may startle a few people, but many love its sharp and unique taste from my experiance. You can modify it however you want some may enjoy using less pepper and more ginger, etc. The sauce can be as thin as a gravy or as thick as a dip.
Rubs belly mmmm very very delicious.