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Steak

Course: Main Course
Prep Time: 30 minutes
Total Time: 30 minutes
Enjoy our succulent pan-seared steak, Shaped for texture modified diets.
Print Recipe

Ingredients

  • 1.7 kg raw steak or 1kg cooked trimmed steak
  • 400 mL beef stock
  • 1 scoop B Shape It
  • 1½ tsp thickplus (5.5g)
  • salt and pepper to taste

Instructions

Preparation

  • Cook your steak/s and set aside for 3–5 minutes to rest. Retain pan juices.
  • Trim and discard any hard parts, sinew or gristle and dice into 1cm cubes. Retain any juices that run from the steak and use this in the puree.

Small quantities

  • Whisk beef stock and Shape It in a saucepan, add steak and bring to the boil over medium heat. Simmer gently for 2 minutes, stirring occasionally.
  • Pour into a food processor. Add thickplus and puree until smooth, scrape down sides as required and blend thoroughly. Season to taste with salt and pepper.
  • Pour into the prepared mould or container, cover with cling film or mould lid, and refrigerate until set.
  • Remove from mould and leave whole or cut into bite-size pieces. Heat before serving .

Bulk quantities

  • Place hot meat into a food processor and only cook the liquid and Shape It. Pour the hot liquid over the meat, and follow from Step 2 above.

Notes

Hints & Tips
The process chemical process that occurs when you sear steak and form a light brown crust is called the Maillard reaction.  The Maillard reaction is responsible for the characteristic flavour of cooked meat, and ensuring it occurs will help your Shaped steaks taste truly authentic.
Serve with gravy, mustard or sauce.
To create a true steak colour, add Parisian essence.
Keep the pan juices from frying the steak, add a small amount of water, and refrigerate them. Before serving, reheat and brush the juices over your Shaped steak to give extra flavour and an enhanced appearance.