Wednesday, 11 July 2012
Wasabi and Soy glazed beef, shiitake mushroom's and spiced butternut squash
The Japanese have some of the finest beef in the world, the famous Kobe beef goes for around £200 a kilo but for this recipe a decent rump or fillet cut will give you excellent results. Paired with rich shiitake mushrooms and delicately szechuan spiced squash this is a real taste of Asia.
Two large fillet or rump steaks, around 300-400g total
2 Tablespoon's dark soy sauce, plus extra 2 tablespoon's for the sauce
1 Tablespoon honey, plus one extra tablespoon for the sauce
1 Tsp wasabi, plus one teaspoon for the sauce
50ml Vegetable stock
2 Tablespoon's rice vinegar
1.5cm piece ginger, peeled and sliced finely
2 Cloves garlic, peeled and sliced finely
Dash of dark soy sauce
2-3 Tablespoon's sesame oil
8-9 Shiitake mushroom's
1 Large butternut squash, peeled,cored and cut into 2cm dice
1 Tablespoon's Szechuan peppercorns
4-5 Tablespoon's vegetable oil
50ml Vegetable stock
1. Preheat the oven to 200C and drizzle the 4-5 tablespoon's of vegetable oil into a large roasting tray, leave in the oven to get hot while you prepare the Szechuan pepper, place the peppercorns in a pestle and mortar and pound to a powder-like consistency. Once the oil is hot add the squash and sprinkle over the pepper, add a pinch of salt and roast for 20-25mins, turning regularly. As soon as you place the squash in to cook, prepare the meat.
2. While the squash is cooking, place the soy sauce,honey and wasabi into a bowl and mix well, coat the beef and leave to marinade in the fridge for 15-20 minutes. Once marinated leave to stand for 5-10 minutes to come up to room temperature.
3. Remove the squash from the oven, it should now be tender and easily pierced with a knife without resistance. Place into a food processor with the vegetable stock and blitz to a rustic mash consistency, check the seasoning and place into a clean pan, keep warm.
4. Heat a dash of vegetable oil in a frying pan over a high heat and when smoking hot add the steaks, fry for 2-4 minutes each side depending on how you like your meat (2 minutes for rare, 4 for medium-well) only turn the meat once. Remove from the pan onto a plate to rest for 4-8 minutes.
5. De-glaze the pan the steaks were cooked in with the rice vinegar, add the soy sauce, wasabi,honey and any remaining marinade, set the pan over a medium heat and reduce gently until the sauce coats the back of a spoon. Keep warm.
6. Heat the sesame oil in a wok over a high heat until smoking, add the ginger and garlic and stir-fry for 30 seconds, add the mushrooms and stir-fry for another 30 seconds to a minute, add the soy sauce and toss the mushrooms to coat.
7. To serve, place the steaks alongside a mound of the spiced squash and add the mushroom's, pour over the sauce and enjoy.