Rare Asian Fillet Steak with Asian Mushrooms, Spring Onion, Pickled Ginger, Wasabi and a Chilli Oil Dressing

I love Asian food primarily because it’s quick and ordinarily uses fresh clean flavours which are both delicious and healthy. I haven’t used Chinese mushrooms a huge amount but they are so diverse and offer great flavour as well as looking great on the plate.

Fillet Steak (about 1 1/2″ thickness)

Asian Mushrooms (you can get them in Waitrose or Asian Supermarkets) I have used Enoki and King Oyster

Pack of Pickled Ginger

Wasabi Paste

Spring Onions

2 tbs Dark Soy

1 tsp Sesame Oil

Mixed Peppercorns

Szechuan Pepper

Asian Chilli Oil

1. First you need to marinade the beef in the dark soy and sesame oil. You should leave this in the fridge for a couple of hours. Once done take it out of the fridge and let come back to room temperature. Over a plate or chopping board grind over the mixed peppercorns and Szechuan Pepper. Roll the beef over in the mix making sure all sides are covered.

2. Pre heat the oven to 180 degrees and turn on the frying pan to a high heat. Seal the beef on both sides to get a nice dark crust. Roll around the pan to make sure the sides are sealed also.

3. Pop the meat in the oven for about 6 minutes. Now the beef will be very pink but what we are after is an almost sachimi style so when you slice the meat you’ll get thin room temperature pieces. Once the beef is done set aside for a few minutes while you quickly sort out the rest of the dish.

4. Heat 2 frying pans and in one slice the King Oyster mushroom down the middle and cook in a little olive oil seasoning with salt and pepper.

5. Finely slice 2 spring onion and cook only for a few seconds to take the raw edge off them.

6. Take out the King Oyster and very quickly separate the Enoki mushrooms and fry for literally 20 seconds.

7. On whatever plate you decide to use place 5 dots of wasabi paste and scatter around the Enoki mushrooms and spring onions. Carefully slice up the beef and arrange on the plate. Place on the pickled ginger. Finally add the King Oyster and dress the meat with a little chilli oil and and a final scattering of cress.

Enjoy!