Ingredients

• 450g Beef Filet
• 150g Carrot
• 150g Shallot
• 4 Tomatoes
• 200g Chestnuts
• 2 tablespoons All Purpose Flour
• 2 teaspoons Nutmeg
• 1 tablespoon Extra Virgin Olive Oil
• 2 Garlic Cloves
• ½ Lemon
• 250ml Beef Stock
• 200ml Red Wine
• 1 tablespoon Fresh Thyme
• 1 tablespoon Cornstarch
• 1 tablespoon Water

Tools

• kCook Multi
• Large glass bowl
• Kcook bowl
• Small bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Add all purpose flour and nutmeg to a clean large glass bowl
4. Season
5. Add beef filet to the large glass bowl
6. Mix with tablespoon until coated then set aside
7. Fit stir tool to kCook bowl
8. Add extra virgin olive oil to the kCook bowl
9. Fit kCook bowl to kCook Multi
10. Attach lid to kCook bowl
11. Heat with filler cap removed - 140°C, speed 3
12. Transfer beef to kCook bowl
13. Cook with filler cap removed - 2 min, 140°C, speed 4
14. Turn direct prep attachment to position 1
15. Slice carrot and shallot into the kCook bowl with direct prep attachment
16. Turn direct prep attachment to position 2
17. Add tomato and garlic clove to the kCook bowl
18. Cook with filler cap removed - 3 min, 140°C, speed 3
19. Then add lemon, beef stock, red wine, fresh thyme and chestnuts to the kCook bowl
20. Cook with filler cap removed - 1 hr 50 min, 98°C, speed 2
21. Add cornstarch and water to a clean small bowl
22. Stir with teaspoon until combined
23. Transfer content of small bowl to kCook bowl
24. Cook with filler cap removed - 10 min, 98°C, speed 2
25. Serve

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