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Sat's Beef and Mushrooms
Sat Bains
11 May 2015
4
Serves
8
Components
45
Ingredients
—
Season
Ingredients
Beef Cheeks
750gwhite chicken stock
750gbrown chicken stock
1 tbspsunflower oil
4Wagyu cheek, silverskin and excess fat removed
3shallots, finely sliced
3cloves garlic, finely sliced
2sprigs thyme
salt and pepper, to taste
Mushrooms
50gdried porcini mushrooms
6mushrooms
cocoa powder, for dusting
Onion Oil
100gspring onions
50gChives
50gparsley
300gsunflower oil
salt to taste
Mushroom Ketchup
250gmushroom stock
50gsherry vinegar
100gsoya sauce
4gagar agar
Caramelised Shallot Puree
2 tbspolive oil
20gbutter
20shallots, roughly chopped
100gbrown chicken stock
salt, to taste
Braised Onion
4small onions
500gwater
75gbutter
15gkombu
Beef Tartare
75gegg yolks
25gwater
50gwhite wine vinegar
50gwhite wine
20gshallot, finely diced
5peppercorns
250gmelted butter
120gWagyu sirloin, diced to about 2mm
shallot, finely diced to taste
cornichon, finely diced to taste
capers, chopped to taste
salt and pepper to taste
Pickled Shallots
2large shallots, sliced into rounds 0.5cm thick on mandolin
50gwhite wine vinegar
50gsugar
50gwater
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Sat Bains. Originally published by Network 10 on 11 May 2015.
Original on 10 Play ↗