Breville BPR600XL Operations Instructions download pdf (Page 55)

55

BEEF

SOY AND GARLIC BEEF ROAST

Serves 4 to 5

INGREDIENTS

1.2kg rolled beef boneless scotch ﬁllet

1 Tablespoon olive oil

1 Tablespoon light soy sauce

1 Tablespoon chopped garlic

1 birds’ eye chilli, deseeded and ﬁnely minced

1 cup (250ml) boiling beef stock

1 cup (250ml) cup dry red wine

Salt and pepper to taste

METHOD

1. In a large bowl, mix olive oil and soy

sauce together.

2. In a small bowl, mix garlic and

chilli together.

3. Massage soy mixture into beef. Coat

meat with garlic mixture. Cover the large

bowl with plastic wrap and refrigerate

for 4 hours or overnight.

Sauté Setting

4. The next day, press FUNCTION

button then select SAUTÉ, indicator

light will illuminate.

5. Enter 10 minutes TIME, time is

displayed on LED.

6. Press START/CANCEL button and wait

3 minutes while removable cooking

bowl is heating before cooking. Sear and

brown meat all over. Remove meat and

add beef stock and red wine and mix

with spatula. Carefully place trivet into

removable cooking bowl. Place meat

onto trivet. Secure lid on.

Pressure Cook Setting

7. Press FUNCTION button and select

PRESSURE COOK, indicator light

will illuminate.

8. Enter 13 minutes for rare to medium

or 15 minutes for medium to well done

TIME, time is displayed on LED.

9. Ensure Pressure Release Valve is turned

to PRESSURE position and Pressure

Control Dial turned to HIGH position.

10. Press START/CANCEL button. When

pressure is reached, turn Pressure

Control Dial to LOW position.

11. Once timer is “0” and 5 beeps sound,

release PRESSURE.

12. Open lid. Rest meat on a plate, covered

with alfoil for 10 minutes before carving.

Season to taste and serve.

NOTE

Remaining stock can be reduced

using Sauté Setting for 3-5 mins to

make a glaze or gravy for roast.

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