Highlight of the Dinner
EASY AND SOPHISTICATED
( by Chef Youssef A. Gebril )
This month we have the honor to introduce you to Chef Youssef A. Gebril, who is the Director of Kitchen in the Shores Amphoras Hotel and Resort, Sharm el Sheikh. Chef Youssef is a charming and highly professional person who kindly showed us the secrets of his kitchen. He is from Cairo and has worked as a chef for 28 years and as an Executive Chef is since 1997. His passion for cooking comes from his childhood, his mother and his grandfather gave him inspiration to choose this profession. “My grandfather was a chef in a big hotel and as a child I always saw him as my idol in his uniform in the kitchen. My father, who was also a F&B manager during that time, later became my teacher in the university. From six brothers, three of us chose this profession. So I could say, this passion runs in my family since generations.”
During his career he has worked all over Egypt in the most prestigious Hotels and Resorts, in Saudi Arabia and Switzerland, as well. When we asked some advice for the time of Ramadan, he said “I always tell people to be careful at the breakfast in these times, eat only small dishes (like sambusek and kobeba), plenty of fruit juices and dates for sugar. Later on; during the night, is the time for the main dishes. I advice instead of butter to use olive oil or corn oil and instead of heavy spices preferably fresh leafy herbs for the flavor, to keep our meals light but delicious.”
He gave us one of his favourite recipes, sharing the secrets of a sophisticated, still simple to prepare dish: Fillet of Beef with Tomato Concasse, Roasted Garlic and Herb Butter. (Concasse means a prepared sauce from fresh ingredients.)
FILLET BEEF WITH TOMAMTO CONCASSE, ROASTED GARLIC AND HERB BUTTER
Ingredients:
- 1 beef eye fillet 180g
- 1 teaspoon olive oil
- Salt and pepper
Tomato concasse (fresh tomato sauce)
- 2 large tomatoes, blanched, seeded and chopped
- 2 teaspoons extra-virgin olive oil
- 1/4 cup baby rocket leaves, to serve
- 2 tsp balsamic, to serve
Herb and garlic butter
- 100g butter, softened and diced
- 2 roasted cloves of garlic
- 2 sprigs flat leaf parsley, leaves separated
- 1 sprig rosemary leaves, separated
- 5 sprigs oregano, leaves separated
- 2 tsp mustard Dijon
Method
Tomato Concassé (fresh tomato sauce)
1. Boil a large saucepan of water and prepare a large bowl with ice water to refresh the tomatoes.
2. Using a paring knife remove the stem and core of the tomatoes by cutting a cone shaped piece out of the stem-end of each tomato. Then score a large X (about 2.5cm long centered on the other end of the tomato).
3. Place the tomatoes in the boiling water for about 10 seconds then immediately refresh in the ice water bath.
4. Once cool, peel the skin off the tomatoes. Then slice the tomatoes into quarters and using a small paring knife remove juice and seeds. Place onto a paper-towel lined plate and allow to drain.
5. Lay the tomatoes flat on a cutting board and dice into 8mm pieces.
Herb and Garlic Butter
1. For the herb and garlic butter, place butter, 2 cloves roasted garlic, parsley leaves, rosemary leaves, oregano leaves and Dijon in chopper attachment and process with stick blender until well combined. Season with salt and pepper. Place on a small square of cling film and shape into a 10cm log. Roll to enclose butter mixture and shape into a log, twisting ends to secure. Place in the freezer for 30 minutes to firm. Remove cling film and thickly slice.
2. Using kitchen string, truss the beef so it maintains its shape during cooking. Season beef with sea salt and freshly ground black pepper. Heat oil in a large fry pan over medium-high heat, seal steaks on all sides. Cook for 3 minutes on each side for medium-rare or until cooked to your liking. Transfer beef to a wire rack to rest for 6 minutes. Remove kitchen string.
3. Meanwhile for the tomato concasse, combine tomatoes and oil in a bowl, season with salt and pepper to taste.
4. Slice beef in half and top with a round of the herb and garlic butter, spoon tomato concasse onto the plate. Dress with rocket leaves, roasted garlic, olive oil and aged balsamic.
Roasted Garlic
1. Place 4 unpeeled garlic cloves in a sheet of foil and drizzle with a little olive oil, wrap to enclose and roast at 180C for 15 minutes or until tender.
Enjoy with your loved ones !
Tags:fresh, night, sea, water
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