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.
