Seared Beef Sirloin with Shitake & Sesame Soy Dressing

Seared Beef Sirloin with Shitake & Sesame Soy Dressing. Queenstown’s new buzz restaurant, Rata Dining, shares their popular recipe for seared beef sirloin with us.

Sirloin

400g whole sirloin of beef (fat trimmed)

Method:

Trim all the remaining fat and sinew off the outside of the sirloin,  slice with the grain into long 2cm squared sections.

Rub with oil and sear in a smoking hot dry pan until just cooked on the outside then refrigerate.

Shitake puree

250g Shitake mushrooms

2 shallots

75g butter 

40ml mirin

80ml soy sauce

100ml thickened cream

Method:

Peel and slice the shallots finely.

Slice the shitake mushrooms finely.

Cook shallots down in the butter until soft.

Add the shitake to the shallots cook until starts to slightly caramelize ( approx 5 minutes)

Add mirin and soy sauce and reduce to glaze. Add cream to finish then puree. Check for seasoning.

Pickled shitake

5 shitake mushrooms

100ml chardonnay vinegar

100ml water

50g white sugar

Method:

Place the vinegar, water and sugar in a pan bring to boil, cool.

¼ the shitake mushrooms and sauté with colour then drop into cool pickling liquid.

Sesame soy Vinaigrette

125ml grapeseed oil

125ml cabernet sauvignon vinegar

200ml olive oil

60ml honey

50ml sesame oil

50ml dark soy

1 shallots

1 clove garlic

Salt and pepper

Method:

Blend all the ingredients then pass.

To Serve:

Thinly slice the beef sirloin, lay along a plate, place dots of  shitake puree around the plate and then sprinkle the pickled shitake’s. Dress with the vinaigrette and garnish with micro radish.