beef eye fillet with wasabi mash, fried enoki & cream sauce
Who doesn’t love a fiery grilled steak with a soothing creamy sauce?
Eye fillet is a premium cut of beef and also expensive to buy in the market. As chefs we must do justice to it. In this recipe, we share easy secret techniques which will ensure a fine dining experience at home. Multiple factors affect the final product, from the quality of meat to the temperature of the grill. Always remember resting your steak well before cutting can really make a huge difference.
“If you can cook a perfect steak then you have earned respect in the kitchen”. It is too true.
Lets dive in-
Ingredients:
Sweet potato mash EYE FILLET- 200-220GMS
Sweet potato- 2 no.
thyme- 1/2 bunch
wasabi- 10gm
butter- 50 gms
cream- 30ml
nutmeg- 5 gm
white pepper & salt- to taste
fried enoki
ENOKI- 2BUNCH
CORN STARCH- 20 GMS
GARLIC POWDER- 1/2 TSP
BAKING POWDER- 1/2 TSP
ALL PURPOSE FLOUR- 40 GMS
MUSHROOM POWDER (OPT.)- 1/2 TSP
PARPRIKA- 1/2 TSP
CREAM SAUCE
FULL cream- 450ML
SALTED BUTTER- 50ML
PLAIN FLOUR- 50GMS
CHIVES & PARSLEY- 1/4 BUNCH EACH
key points:
The temperature of the steak must be room temperature and should be rested for atleast 5-6 minutes after cooking.
Preheat your grill to 200C as a part of mise-en-place.
The mash must be creamy and buttery. Ensure it is perfectly seasoned and avoid splitting of butter while incorporating.
Donot overcook the mushrooms as they become rubbery.
The cream sauce can be made in advance and left in hotbox or on top of the oven. Ensure it doesnt reduce too much.
method:
Preheat grill to 200-220C & fryer to 180C.
Peel potatoes and cut them in halves. Steam for 15-20mins until soft and mushy.
Meanwhile, add rest of the ingredients (except wasabi) on a sauce-pot and simmer.
Once potatoes are ready, pass them through a fine sieve. This ensures a creamy texture in the end.
Now, slowly add the cream mixture, wasabi paste into the mash and gently fold thru using a spatula.
Keep checking the consistency regularly. You can always add a bit more cream than required to help it stay moist and creamy. We need it during assembling the dish, so wrap with aluminium foil and keep warm.
In a sauce pan, melt butter and add flour. On a low heat, gently toast the roux (flour+butter) and add cream in small batches. Keep stirring using a whisk, add salt & white pepper and add finely chopped parsley and chives at the end. Keep warm.
For Fried Enoki- Combine all the dry ingredients in a bowl and coat the enoki. Ensure it is fully coated and dip it straight in the fryer. Cook the mushrooms for at-least 5-8mins or until crispy. Lay it over paper towel to absorb excess oil.
For Eye Fillet- Season room temperature fillet with oil, salt and crushed black pepper. Spray small amount of oil on top of the grill and place the fillet. Don’t use too much as it will not result in a perfectly brown crust on the outside. Sear each side till a nice crust is observed. Finish in the oven at 220C till the internal temperature reaches 49-50C. If its a think portion of meat, it might take 7-8 mins depending on the quality and freshness of the meat.
assembling the dish:
TAKE A WARM WHITE FLAT PLATE, PLACE A DALLOP OF HOT WASABI MASH POTATOES.
AFTER RESTING THE STEAK FOR 5MINS, SLICE IN HALF AND DRIZZLE A PINCH OF SEA SALT FLAKES. PLACE THE STEAK JUST NEXT TO THE MASH.
PLACE FRIED ENOKI NEXT TO THE STEAK.
POUR WARM CREAM SAUCE AND GARNISH WITH MICRO HERBS OR BABY SORREL.
BON APPETITE..
