adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Asian-style beef on a string with pickled ginger bearnaise
Asian-style beef on a string with pickled ginger bearnaise
0 Likes
Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Fusion beef dish: French classic with an Asian flair.
Ingredients:
  • 4 egg yolks
  • 1L beef stock
  • 250ml shao hsing wine
  • 500.00ml soy sauce
  • 250.00 ml grated palm sugar (see note)
  • 6 garlic cloves, crushed
  • 125.00 ml roughly chopped fresh ginger
  • 4 eschalots (Asian red), roughly chopped
  • 6 star anise
  • 2 cinnamon sticks
  • 1 thin strip of orange peel
  • 1-1.5kg eye fillet, trimmed of sinew
  • Mashed potato, to serve
  • 40.00 ml seasoned rice vinegar (see note)
  • 40.00 ml white wine vinegar
  • 2 eschalots (Asian red), finely chopped
  • 210g unsalted butter, melted
  • 40.00 ml shredded Japanese pickled ginger
Instructions:
  • In a stockpot or large saucepan, combine all ingredients except the eye fillet with 2 liters of water. Bring to a boil, then simmer over low heat for 30 minutes to infuse the flavors.
  • Prepare the beef by tying string around the fillet at 4cm intervals, making sure to tuck any thin tail-end under before tying to ensure even thickness. Thread a large piece of string lengthways under the other pieces, leaving extra at the ends for tying, while the stock simmers.
  • Before cooking, secure the string ends around a wooden spoon or stick. Submerge the beef into the pan by resting the spoon across the top, ensuring the beef is fully immersed in the stock. Cook for 15 minutes, then remove the beef and let it rest.
  • As the beef cooks, prepare the sauce. In a small saucepan, simmer vinegars and eschalots until reduced to about 1 tablespoon. Strain, then blend with egg yolks in a food processor. Gradually incorporate butter until mixture is thick. Keep warm and stir in ginger just before serving.
  • Pour the beef stock through a strainer to remove solids. Return strained stock to the pan and let it simmer gently for 10 minutes until it slightly thickens.
  • Slice the beef thickly, then plate each slice with a generous scoop of mashed potatoes. Top with béarnaise sauce and a drizzle of reduced stock.

Similar Recipes