Real reef and beef

Posted by Gary
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Real reef and beef

Dedicated to Jane and Matt from MJ Cleaning & Home Maintenance.

Let us make your space ace

Real reef and beef. What do I mean by real reef and beef? Last week I shared a reef and beef recipe, and I mentioned that in my opinion prawns don’t really represent the reef.

Tonight I wanted to rectify that. I spied in the Coles seafood display this morning a small Canadian lobster and I thought that would go nicely as a real reef and beef.

You’ll see this dish is very similar to last week’s dish but the lobster makes a difference.

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I bought all the ingredients from Coles. Yummy Lummy is not sponsored by anyone.

Recipe

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Yummy Lummy’s real reef and beef
Prep Time
5 mins
Cook Time
1 hr
Faffing
15 mins
Total Time
1 hr 5 mins
 
Yummy Lummy’s real reef and beef with 2 mustard butter sauce, cauliflower, broccoli, tomatoes and brown rice with quinoa
Course: Main Course
Cuisine: Australian
Keyword: Canadian lobster, Eye fillet steak, Mustard butter sauce, Quinoa rice, Reef and beef, Sous vide
Servings: 1 Human macrophage
Calories: 500 kcal
Author: Gary
Ingredients
Meaty fleshy bits
  • Eye fillet steak
  • Canadian lobster
Saucy bit
  • Butter
  • Dijon mustard
  • Wholegrain mustard
  • Iodised salt
  • Freshly cracked black pepper
Grainy bits
  • Coles brown rice and red quinoa packet
Fruit and vegetable bits
  • Tomatoes
  • Cauliflower
  • Broccoli
Instructions
Sous vide steak
  1. Remove the steak from the packaging
  2. Season the steak with iodised salt and freshly cracked black pepper
  3. Dissect the steak into two pieces along the muscle bundle planes
  4. Vacuum seal each piece of steak
  5. Cook the steak at 55 °C for 1 hour
  6. Once cooked, remove the steak from the vacuum bag and pat dry with kitchen paper
  7. Sear the steak in a very hot frypan
  8. Allow the steak to rest for a few minutes
  9. Slice the steak just before its ready for plating up
Canadian lobster preparation
  1. Removed the tail from the head and dislocate and remove the claws and legs
  2. Remove the shell from the tail and set aside
  3. Remove the meat from the claws and legs and eat at your leisure
  4. When it’s time to plate up, slice the tail thinly
Saucy preparation
  1. Put a lump of butter in a small jug and melt using microwave radiation or if you don’t like using microwave radiation because of a scare campaign by people who aren’t really aware of the true facts of microwave radiation
  2. Add a teaspoon of dijon mustard
  3. Add a teaspoon of wholegrain mustard
  4. Add some iodised salt
  5. Add some freshly cracked black pepper
  6. Mix everything into a sauce
Coles brown rice and red quinoa
  1. Open the packet and cook using microwave radiation for 90 seconds
  2. Allow the quinoa rice to rest for 60 seconds before plating up
The fruit and vegetables bit
  1. Cook the frozen broccoli and cauliflower using microwave radiation or steam or cook in boiling salted water
  2. Slice the cherry tomatoes in half
Plating up bit
  1. Put the quinoa rice onto the plate
  2. Add the slices of eye fillet steak
  3. Add the slices of lobster on top of the steak
  4. Spoon the 2 mustard butter sauce over the crab, steak, and quinoa rice.
  5. Add the fruit and vegetables
Blogging bit
  1. Shoot a photograph and a short video because Google now wants video on recipe cards.
  2. Eat the meal.
  3. Wash the dishes (hint, wash as you cook, it makes life easier).
  4. Write the recipe.
  5. Write the blog post.
  6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.

Recipe Video

Recipe Notes

Disclaimer

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a gallery of photographs. Click on one image and then scroll through the photographs.

  • Eye fillet beef in its packaging. 0.222 kg $AUD12.65 Best before Anzac day
  • Eye fillet beef seasoned with iodised salt and freshly cracked black pepper, dissected into two pieces.
  • Frozen Canadian lobster
  • Canadian lobster
  • Canadian lobster
  • Real reef and beef. Sous vide steak 🥩 and Canadian lobster 🦞 with 2 mustard butter sauce. #yummylummy #foodphotography #foldio #hypop #sousvide #steak #lobster #mustard #butter Broccoli, Butter, Cauliflower, Cracked black pepper, Dijon mustard, Iodised salt, Lobster, Quinoa, Rice, Steak, Tomatoes, Wholegrain mustard

Questions and answers

Why the dedication to Jane and Matt?

I have a rental inspection coming up and I needed the outdoor areas cleaned. Jane and Matt came around today and did an awesome job. If you’re in Canberra and you need any cleaning and home maintenance done, check them out on their Facebook page. If you frequent the Canberra Notice Board Group Jane posts about once a week to let members know about their service. Their tagline is “Let us make your space ace”.

Home balcony after cleaning by MJ Cleaning and Home Maintenance with Jane and Matt

Jane and Matt are pretty zen. Cooking with a clean balcony and patio made me feel very zen myself.

Is lobster all it’s cracked up to be?

Well, I do prefer Moreton Bay bugs. I think the flesh of a Bug is sweeter. That said, a nice lobster tail is nice with some butter.

I didn’t realise until recently, that in the US, lobster is regarded by some people on the east coast as slave food and as a result, it’s very cheap on the east coast.

Are you going to cook reef and beef next Saturday too?

Who knows? Maybe, maybe not. I’m happy to take suggestions.

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Final thoughts

  • Do you cook better when everything is clean?
  • Do you like lobster?
  • How often do you repeat a dish?

Sponsorship

Yummy Lummy has no sponsors but maintaining a blog isn’t free. If anyone or any company would like to contribute please contact me.

24 Responses

  2. I do like to cook when the house is clean, but my family would starve if I refused to do so until the circumstances were perfect. I do not like seafood and have never cooked lobster, but it looks great!

    Reply

    1. Thanks. I really enjoyed the meal. I’ve managed to keep the place clean this week and cooked beef short ribs last night 😃😃😃

      Reply

  3. If a dish works in my household–and it’s quick to make–I repeat it once a week at least. I’m not going to mess with a “good formula.” The problem is: weeknight meals can get predictable, so it’s good to mix things up at least once a week as well.

    Reply

    1. I know the feeling. My weeknight meals tend to be formulaic for efficiency and minimising mucking around. That said, if I didn’t like what I was cooking then I’d change it up 😃

      Reply

  4. I’ve never heard of an inexpensive lobster?!! This is a beautiful meal. I love all of the components. I’ve personally never cooked a lobster. I remember when we lived on the east coast my mother cooked one, and we were all traumatized over it!

    Reply

    1. It’s certainly an occasional treat. I hope you get a chance to do something like this soon.

      Reply

  7. ‘Do you cook better when everything is clean?’ Yes, and I cannot stress this enough. When everything is clean in the kitchen, everything is also organised so you can find what you want in two seconds. Also no need to worry about stepping on sticky or wet tiles, or worse oily tiles. People who don’t clean the kitchen after they cook really baffle me.

    Lobster is amazing, just as equally amazing as crab.

    Reply

    1. Thanks, Mabel. With a small kitchenette, it’s even more important to be clean and organised 😃
      I wish lobster, Moreton Bay bugs, and crabs were cheaper.

      Reply

  8. This is so very pretty! I’ve eaten lobster once, it was an accident. I had ordered jumbo prawn and gotten lobster. I didn’t like it, probably because I was a pre teen and wanted shrimp!
    I’m going outside the family box for dinner tonight. I’m baking lemon wedges with pork loin, taters, pearl onions, and carrots. I forgot garlic, so am using seasoning. We’ll see how it is liked.

    Reply

      1. not exactly…I should have used more garlic and onion! It was definitely a learning experience.

        Reply

  9. Looks yummy. I’ve never actually had lobster as it’s so expensive. Maybe one day! I love a clean kitchen and I wouldn’t start cooking unless everything was tidied up and neat. As for repeating dishes – sure. When you’re in a small household, it’s the only practical thing and if something is so nice, it’s worth eating a few days in a row.

    Reply

    1. I hope you do get to try lobster and enjoy it with some steak and a nice buttery sauce. All low carb and all delicious.

      Reply

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