This recipe is from the MasterChef Live event held in Sydney in December 2010.


  • Beef Croustillant

  • 300g cooked, picked beef

  • cheek

  • 1 T cooked, diced carrot

  • 1 T cooked, diced celery

  • 20ml reduced cooking

  • liquor from cheeks

  • 1 T chopped flat leafparsley

  • 3 sheets brick pastry

  • 1 egg, lightly beaten

  • Remoulade

  • ½ small celeriac into fine strips

  • 2 T mayonnaise

  • 1 T finely chopped parsley

  • Salsa Verte

  • 1 bunch parlsey

  • ½ bunch mint

  • 1 eschallot

  • 1 anchovy

  • 10 capers

  • ½ T Dijon mustard

  • 10ml chardonay vinegar

  • 30ml olive oil

  • 250gr Valhrona Manjari

  • dark chocolate, chopped

  • 25ml Mandarin Napoleon liqueur

  • 250ml cream


  • Beef Croustillant:

  • 1.

    To cook the carrot & celery, sauté slowly in a pan together with a bit of oil till soft. Mix beef, vegetables, parsley and cooking liquor together and season. Roll in gladwrap tight to form a sausage shape. Refrigerate to

  • 2.

    Set for an hour and then remove the gladwrap. To assemble the croustillant lay a sheet a sheet of brick pastry down, brush with egg wash and place the beef mixture on the pastry. Roll up tightly and refrigerate to set until you are ready to cook it.

  • Remoulade:

  • 1.

    To make the remoulade, mix the celeriac, mayonnaise and parsley together and season.

  • Salsa Verte:

  • 1.

    To assemble the salsa verde blend all of the above ingredients together until smooth.

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