THE DAIRY KITCHEN
Japanese Beef with Steamed Eggplant & Pickled Ginger Brown Butter
By THE DAIRY KITCHEN
Serves
6
Difficulty
Easy
Preparation
15 MINS
Cooking
30 MINS
Inspired by the flavours of Japan, this divine pickled ginger butter is perfect served over this gorgeous beef fillet. For a quicker mid-week meal, serve the butter over charred steaks.
Ingredients
750g beef eye fillet15g shichimi (Japanese spice mix)
2 tablespoons olive oil
Pickled Ginger Brown Butter
70g butter4 cloves garlic, crushed
60ml sake
40ml mirin
125g butter, extra
30g pickled ginger, roughly chopped
salt and pepper, to taste
For Serving
finger eggplants, sliced and steamedsushi rice, steamed
shredded nori and sesame seeds, to garnish rice
Method
- Tightly roll beef in plastic wrap and chill until firm. Unwrap and sprinkle with shichimi. Heat oil in a frying pan over medium-high heat and sear beef all over until well browned. Transfer to an oven tray and bake at 180°C for 15-20 minutes or until cooked as desired. Rest in a warm place for 10 minutes before slicing.
- Meanwhile, melt butter in a small frying pan over low-medium heat. Add garlic and cook gently for 1-2 minutes or until fragrant and translucent. Pour in sake and mirin; reduce by half.
- Add extra butter and stir until melted, reduce heat to medium-low and continue to cook until the butter turns a dark golden brown, 6 to 8 minutes. Stir in pickled ginger. Season to taste.
- Serve with sliced beef and eggplant drizzled with ginger butter and top rice with sesame seeds and nori.
