Beef with Mushrooms by Head Chef Cam Jones

BEEF WITH MUSHROOMS, ONION TAPIOCA, KELP & BEEF FAT PEPPER SAUCE

INGREDIENTS
SERVES 4

TSUKUDANI KELP
A
1 x A3 size piece of rehydrated kelp*, thinly sliced.
*soak in room temp water for 2 hours to rehydrate.
B
45ml sake
45ml mirin
45ml rice wine vinegar
70ml soy sauce
20g raw sugar

METHOD
Combine B in saucepan, add A and simmer kelp until soft. Set aside.

RED WINE ONION & TAPIOCA
A
15ml canola oil
10ml water
15g raw sugar
Pinch of salt
8 x cups diced brown onion
B
500ml Classic Dry Red wine
10ml red wine vinegar
10ml fish sauce
20g brown sugar
2 x bay leaves
C
60g small tapioca pearls

METHOD
Place A in a pot and sweat on low until soft for 45-60 minutes.
Add B and simmer on low for 40 minutes until alcohol has evaporated.
Add C and continue cooking on low until tapioca is soft.
Remove from heat, add bay leaves, adjust seasoning with salt. Set pot aside with lid on, keep warm.

BEEF FAT & CAVIAR JUS
A
10g canola oil
20g ginger (finely chopped)
10g garlic (finely chopped)
1 x chopped onion
1 stem of spring onion whites, sliced
B
40g oyster sauce
25ml light soy sauce
100ml Shaoxing cooking wine
500ml chicken stock reduction*
*Reduce 3Lt of chicken stock to 500ml
5g ground black pepper
5ml sesame oil
C
50g rendered beef fat or butter
1 tbsp freshly cracked black pepper
30g caviar**

METHOD
Place A in pot and sweat off until golden, add B and simmer on low for 45 minutes. Pass through a fine strainer.
Stir through beef fat and pepper from C until warm. Before serving, stir through caviar.**
**Do not overheat once caviar is in, to avoid cooking it.

SAUTEED MUSHROOMS
100g sliced oyster mushrooms
100g sliced shitake mushrooms
2 tbsp EVOO
30g butter
20ml soy sauce
20ml oyster sauce

METHOD
Sear mushrooms with EVOO in a pan until they colour, add butter & allow it to foam. Add the sauces, then set aside somewhere warm.

BEEF
4 x 250-300g steaks of your choice (room temperature)

METHOD
Coat in olive oil, black pepper & salt. Cook on medium high heat until medium rare (2-3 mins each side or when internal temp is at 54°C).
Rest before serving.

To Serve
Spoon the onion tapioca onto the base of a bowl plate, cover the tapioca by placing the mushrooms on top. Arrange the kelp on top of the mushrooms, then place your beef atop the kelp. Generously cover the beef with the warmed caviar pepper sauce and serve. Best enjoyed with the Vasse Felix Cabernet Sauvignon.