Beef Main Asian

Asian-style beef on a string with pickled ginger bearnaise

Name: Asian-style beef on a string with pickled ginger bearnaise
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1L good-quality beef stock; 1 cup (250ml) shaohsing rice wine (see note); 1 cup (250ml) dark soy sauce; 1 cup (250ml) light soy sauce; 1 cup grated palm sugar (see note); 6 garlic cloves, crushed; 1/2 cup 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; 2 tablespoons seasoned rice vinegar (see note); 2 tablespoons white wine vinegar; 2 eschalots (Asian red), finely chopped; 4 egg yolks; 210g unsalted butter, melted; 2 tablespoons shredded Japanese pickled ginger

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30m

Asian-style beef on a string with pickled ginger bearnaise

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Add Asian ingredients to this traditional French beef dish for a truly unique modern twist.

1L good-quality beef stock
1 cup (250ml) shaohsing rice wine (see note)
1 cup (250ml) dark soy sauce
1 cup (250ml) light soy sauce
1 cup grated palm sugar (see note)
6 garlic cloves, crushed
1/2 cup 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

Pickled ginger bearnaise sauce

2 tablespoons seasoned rice vinegar (see note)
2 tablespoons white wine vinegar
2 eschalots (Asian red), finely chopped
4 egg yolks
210g unsalted butter, melted
2 tablespoons shredded Japanese pickled ginger

Method

1.

For the beef, place all ingredients except eye fillet in a stockpot or large, wide saucepan with 2 litres water and place over a high heat. Bring to the boil, then reduce heat to low and simmer for 30 minutes.
2.

While the stock is simmering, prepare beef. Tie string around the fillet at 4cm intervals (if the fillet has a thin tail-end, tuck it 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.
3.

Just before cooking, tie the ends of the string around a wooden spoon or stick. Lower beef into the pan and rest the spoon across the top of the pan so the beef hangs down and is completely submerged in the stock. Cook for 15 minutes, then remove beef and set aside to rest.
4.

While the beef is cooking, make the sauce. Place vinegars and eschalots in a small saucepan and cook over low heat until reduced to about 1 tablespoon. Strain and discard solids. Place in a food processor with egg yolks and process for a few seconds to combine. Slowly add butter a little at a time through the food tube and process until mixture is thick and rich. Set aside and keep warm. Add ginger just before serving.
5.

Strain the beef stock, discarding solids, and return to the pan to simmer gently for a further 10 minutes until slightly reduced.
6.

Remove string and cut beef into thick slices. Place a slice of beef on each plate with a generous dollop of mash. Spoon over bearnaise and drizzle with reduced stock.