Serves 2-4
600g Silver Fern Farms Reserve Rump
Cap (alternatively use Silver Fern Farms
Porterhouse Steaks)
30g sichuan pepper
50g fennel seeds, toasted
50g garlic flakes, dried
100g sesame seeds, toasted
20g flaky sea salt
400g portobello mushrooms
1 tsp dried rosemary
100ml rice bran oil
4 spring onions, sliced
50ml black vinegar
60g yellow miso paste
80ml lemon juice
30g Dijon mustard
100g whole egg mayonnaise
4 red radishes, shaved thinly, to garnish
micro radish sprouts, to garnish
Place steak into a vacuum pouch and seal. Submerge in water bath to sous vide for 3 hours at 56°C.
Preheat oven to 140°C. Grind pepper, fennel, garlic flakes, sesame seeds and salt in a pestle and mortar to a fine rub. Set aside.
Place mushrooms in a roasting dish, season with salt, pepper and rosemary. Add oil and cook for 2 hours or until mushrooms are almost crisp around the edges. Cool for ½ an hour. Drain, slice thinly. Toss with spring onions and black rice wine vinegar. Set aside until ready to use.
Mix miso paste, lemon juice, Dijon and mayonnaise together until well combined. Set aside.
Remove cooked beef from vacuum pouch and pat dry with paper towels. Season with pepper rub and sear on all sides in a hot pan until caramelised. Carve meat into thin slices and arrange on serving plate. Dress with miso mayonnaise, arrange mushrooms on top and garnish with shaved radish slices and micro radish herbs. Serve.
