Coffee Beef Tri Tip

by Nelly Robinson

Tri-tip isn’t something that many restaurants use. The coffee mixture is coffee and black pepper corns. We blend it together so it's fine and roll the pieces of tri-tip in it. When you finish it off with the char griller the mixture caramelizes, so It takes away the harshness of the coffee. I actually don't like the harsh flavour of coffee so it takes that away and you're left with this beautiful, caramelised crust.





You'll need

  • 1 kg Tri tip beef
  • 300g Macadamia Puree
  • 20 King oyster mushrooms
  • 30 Baby onion shells
  • 20 Cavolo nero crisps
  • 300g Beef jus
  • 50g Cavolo powder
  • 100g Green elk
  • --------------------
  • Coffee beef
  • 1kg Tri tip beef Wagyu with a marble score of 6-7
  • 200g Ground coffee
  • 100g Black peppercorns
  • --------------------
  • Beef sauce
  • 1kg beef bones
  • 20g Eschalots
  • 2 cloves Garlic, fresh and peeled
  • 1 stalk celery
  • 1 Carrot
  • 3 sprigs Thyme
  • 1 Bay leaf
  • 350ml Red wine
  • 1L Veal jus
  • 1 sprig Rosemary
  • 1 Lemon rind
  • --------------------
  • Macadamia Puree
  • 500g Macadamia Nuts
  • 100ml white vinegar
  • 100ml water

Here's how

  1. Coffee beef
  2. Blend the coffee and the peppercorns into a fine powder.
  3. Roll pieces of beef in the coffee and peppercorn powder, covering them generously, then vacuum pack really tightly and set in a water bath for 12 hours at 52 degrees so the meat goes really really soft.
  4. Fry on a char griller so hot that the coffee caramelizes when you put the beef in the pan. I actually don't like the harsh flavour of coffee so it takes that away.
  5. Next, for the beef sauce - Firstly, brown the bones in oven and caramelize the eschalots, garlic, carrot and celery. Next, deglaze with wine, then add thyme and bay leaves and reduce to 100 ml. Once there, add bones and veal jus, and bring up the heat and skim well. Let that simmer for approximately 2 hours then pass through muslin. Just before serving, add rosemary, 1 clove of garlic (crushed) and the lemon peel to infuse and correct seasoning. If necessary, soften the taste with a little chicken stock.
  6. For the Macadamia puree, simply place all ingredients into a blender and blend until smooth. Add salt to taste.
  7. Vacuum pack the mushrooms with thyme and oil then water bath them for two hours, until they're soft. Then you'll want to char grill them as well to give them that char grilled texture and flavour.
  8. For the Cavolo nero chips, simply separate the leaves and stick them into a dehydrator until they have become chips.
  9. Once you have all of your pieces ready to go, to plate- Place the macadamia puree in the middle of the plate and place 2 pieces of beef gently on top. Add 3 onions shells, 2 mushrooms and chips, sauce and finally, add the elk.

About the Author

Nelly Robinson

Spearheading the nel. kitchen is chef Nelly Robinson, celebrated for his contemporary interpretations of modern Australian dishes. Inspired by past experiences working with acclaimed chef Nigel Howarth (Michelin-starred Northcote Manor, UK), Nelly’s robust understanding and appreciation of the... Read Full Bio

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