Broccoli with Beurre Blanc, Roast Beef and Kimchi

It was an unhappy day today, so me and my mate decided to channel our energies from worrying to cooking! I tried making a beurre blanc sauce, something that I always wanted to learn to make, while my friend tries something new with beef.

Beurre Blanc Sauce
*recipe by Manu Feidel

100g chopped eschallots (about 3)
5 black peppercorns
1 sprig of thyme
1 bay leaf
150ml white wine
50ml white wine vinegar
50ml pouring cream
250g cold unsalted butter, diced

1. Combine eschallots, peppercorns, thyme, bay leaf, white wine and vinegar in a saucepan and simmer, until 95% reduced (or until all liquid is almost evaporated).
2. Add cream, bring to boil. Reduce heat to very low.
3 Slowly add butter, whisking continuously (otherwise mixture will split), a little at a time until combined. Season with salt and pepper.
4. Pour mixture through a fine sieve into a jug, cover and keep in a warm place. Makes 1/3 cup.

*I omitted the bay leaf and thyme and it still tastes alright. I used Chardonnay as the choice of white wine.

Beef with Kimchi, Shallot, and Rosemary

Sliced beef ( long flat pieces)
Rosemary ( dried or fresh is ok)
Finely chopped onion/shallots
Kimchi of choice

First, season beef with pepper (didn't use much salt). Then place kimchi in the middle and roll up the beef slice like temaki sushi.
In the meantime, sautee shallots with olive oil and rosemary.
Once fragrant, collect the onions into a bunch, then place beef on top of bunch so that the aroma/smoke slightly cooks the beef.
Finally, sear the beef on the surface of the pan for a short period of time ( depends if you want it rare, medium or well done).
Serve with the sauteed shallots and some fresh chopped shallot.