Japanese Style Fillet Steak

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Serves 2

Difficulty 4/5

I thought how could I have my standard beef fillet but make it interesting. The answer lay in my Japanese spices and flavourings. Served here with a pumpkin korroke, wasabi butter and harusame sauce.
You can replace peas with Edamame beans if you can find them.

Heat oven to 80c

1. Cube the squash and cook it with the shallot and curry powder until soft. Puree, then reheat in a pan and add the cornflour to thicken. Set aside to cool. Make quenelles (big ovals) of cooled mixture.

2. Season the beef. Seal for 30 secs a side. Wrap in cling film. Place in oven until 55c medium rare, 60c medium. Check after 15 mins, should take 20 mins. Once done rest as you plate up.

3. As you start the beef, place rice and water in a pan and fit lid. Bring up to the boil on a medium heat, 5-7 mins. Boil for 5-7 mins. Then turn off heat, only once remove lid, add seasoning ingredients, replace lid with a tea towel underneath so that the rice doesn’t overcook and go stodgy.

4. For the dressing add all ingredients to a pan and reduce down until sticky.

5. Heat peas with cream, then puree. Pass through sieve, add seasoning and horseradish/wasabi to taste.

6. Put cooled pumpkin into a plate full of panko breadcrumbs. The mix will be quite wet so no need to egg and flour them. Fry in a shallow layer of oil along with the quartered mushrooms. To plate, paint a line of dressing across centre of plate. Line a mould with the nori sheet and add rice. Place in centre of plate. Add a korroke to one side, pipe pea puree to the other. Scatter mushrooms around. Then top the rice with steak and a knob of wasabi butter.

It’s hard to go wrong with a perfectly cooked steak, but the Japanese theme was a refreshing take. The sushi rice was not out place. Puree was good, my only complaint is that the dish lacked a little crunch. Maybe another korroke or two would be good.

Sommeliers choice from our selection for this recipe:

Cabernet Sauvignon 2008 by Le Riche - Warming, spicy oak with ripe cherry flavours and generous fruitcake influences, balanced by soft, elegant tannins with firm structure and a lingering, succulent aftertaste. Should benefit from a further 5 years of maturation, but can be enjoyed now. This classy Cabernet opens up beautifully with an hour or two's breath, so decanting is recommended, but optional.

Ribera del Duero Crianza 2005 by Val Sotillo - Deep garnet in colour. Typical Ribera notes of cassis, menthol and hung meat which continue on to a weighty, mouth-filling palate with considerable structure and complexity. A robust wine which is at its best with food. Try a bottle with Slow cooked lamb shank and chorizo.

Fronsac 2007 by Chateau Mayne Vieil - Typically earthy right bank claret showing nice development. A clean relatively gentle style of Claret with smooth edges showing just a whistle of underlying richness and earthiness.

Merlot Reserva 2010 by NIeto Senetiner - Intense ruby red colour in the glass with complex aromas and exuberant concentration of fruit, black pepper, and hints of Mum’s Christmas pudding, this Merlot offers smooth tannins with bursts of blackcurrant jam and nimble finesse. It’s “don’t give me another glass” good, but “give me the bottle” good!


2 Fillet Steaks

Wasabi Butter: 50g butter, wasabi. Mixed to a paste.

Sushi Rice: 200g sushi rice, washed until water is clear/250ml water/ 30ml rice vinegar/ 15g sugar/1tsp salt./ 1 nori sheet

Harusame Dressing: 3tbsp soy sauce/3tbsp rice vinegar/10g minced ginger/ 2tbsp sweet chilli sauce/ 2tsp sugar/ juice of half a lime./ 1/2 tsp sesame oil.

Pumpkin Korroke: Half a butternut squash/ 1 shallot/ 1tsp curry powder/ 1tsp cornflour/ Panko breadcrumbs.

Pea and Horseradish Puree: 200g peas/ 1tbsp cream/ 1tsp horseradish or wasabi.

Mushrooms: 2 large chestnut mushrooms, quartered