Seared Sichuan Beef with Mushrooms & Miso Mayonnaise

By Michael Coughlin, Pier 24

Seared Sichuan Beef with Mushrooms & Miso Mayonnaise
Working with premium ingredients, such as Silver Fern Farms Porterhouse Steak, this elegant Asian-inspired beef dish was made easy.

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. 


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