1. Coat the block beef with olive oil, salt, pepper and garlic and let sit for about 30 min.
2. On a frypan, grill the beef (only its surface) on all sides until well browned.
3. Preheat your oven to 110℃ degrees.
4. Place the roast beef onto a baking dish. I usually put aluminium foil on the baking dish. Bake for 50min or more. (Depend on how your beef is big.)
NOTE : Insert your meat thermometer into the thickest part of the meat, if it shows 60 to 63℃ degree, then the meat is ready!
5. Wrap the roast up tightly in the foil and let it rest outside the oven at room temperature. While it is resting, it will continue to cook.
6. In the meantime, making the sauce In the same frying-pan (just remove any burnt garlic bits) fry the garlic until fragrant. Add shallot and cook until browned. Then add butter. Once the butter is melted, add all the other sauce ingredients (soy sauce, worcestershire sauce, sugar and mirin). Bring it to a boil and add olive oil (1 tbsp). Then transfer to your serving plate. Almost ready!
6. Using a sharp knife, slice the roast beef into thin slices (as per your taste) and serve with the sauce!
1. Coat the block beef with salt, pepper and garlic and let sit for about 15min.
2. Grill the beef (only its surface) on all sides until well browned.
3. Put the beef inside a ziplock bag, let all the air out, and close it well.
4. Pour boiling water in the rice cooker and place the beef packed in ziplock in it. Top up with more boiling water to cover the beef but don't overflow the bowl. I also put a small dish as a weight to keep the beef down.
5. Close the rice cooker lid and turn on the KEEP WARM function. Leave it for about 40min. The exact time really depends on the size of the beef.
6. Remove the beef from the rice cooker and let it cool to room temperature. Then wrap it with saran wrap and let it sit.
7. Meanwhile make the sauce In a small cooking pan, heat 1 tbsp olive oil and cook the garlic and shallots until fragrant. Add the ingredient A and bring it to a boil. Set aside.
1. In a skillet, heat 1 tbsp oil and fry the garlic until fragrant. Add onion, basil and carrot in order and cook until soft. Season with the ingredient A and let it cool. Set aside.
2. Season the beef filet with kosher salt and pepper on all sides. In a large pan, heat 2 tbsp oil over high heat. Once the oil is hot, sear the fillet on all sides until well browned. Set aside.
3. Remove the beef filet from the pan and let cool. Once cooled, cover with the cooked vegetables from #1. Wrap filet with raw ham.
4. Tightly wrap the filet, using the plastic wrap and seal ends. Refrigerate for about 20 to 30min.
5. Pre-heat the oven to 200C. Roll out a sheet of puff pastry, unwrap the beef filet onto the puff pastry, then wrap until the ends meet. Cut off any extra puff pastry. You can decorate your puff pastry with the any excess.
6. Brush the surface with the beaten eggs. With a fork or a knife, score a decorative design onto the surface of the puff pastry as you like.
7. Bake for 40min or more until the puff pastry is golden brown and an instant-read thermometer inserted into the beef filet reaches about 60C (140°C) for medium-rare.
8. In the meantime, prepare the sauce. Add all the sauce ingredients into your food processor and process until smooth.
9. Slice into 2~3cm thick slices, gently transfer to serving plates and drizzle over some sauce, or serve on the side.