Scotch fillet steak with horseradish cream and bean and tofu

Name: Scotch fillet steak with horseradish cream and bean and tofu
Cook time: 1 h 30 min
Cuisine: Japanese
Ingredients: 100g tofu; 1 tsp tahini; 40g white miso paste; 25ml mirin; 1 tsp sugar; 1 tbsp sesame oil; 1 cup vegetable oil; 1 tbsp lime juice; 200g green beans, blanched; 200g rocket leaves, washed; 50g pickled ginger, julienned; 4 x 300g scotch fillet steaks; 50g grated horseradish; 100ml creme fraiche; 4 pinches of shichimi pepper (optional); 4 large pinches of good quality salt; 2 lemons; 

Michael Lambie

October 19, 2011

Scotch fillet steak with horseradish cream and bean and tofuCraig Abraham

Time:1-2 hours

Lambie's respect for tradition combines with his flair for creating pure, clean flavours to stunning effect. For the steak dish below he uses Wagyu beef, but he says that any top-quality, aged, grain-fed scotch fillet could work as well.

Ingredients

100g tofu
1 tsp tahini
40g white miso paste
25ml mirin
1 tsp sugar
1 tbsp sesame oil
1 cup vegetable oil
1 tbsp lime juice
200g green beans, blanched
200g rocket leaves, washed
50g pickled ginger, julienned
4 x 300g scotch fillet steaks
50g grated horseradish
100ml creme fraiche
4 pinches of shichimi pepper (optional)
4 large pinches of good quality salt
2 lemons

Method

To make tofu dressing, blend tofu, tahini, white miso, mirin, sugar, sesame oil, vegetable oil and lime juice in a food processor till smooth. Toss beans and rocket in tofu dressing and arrange attractively on a plate, then top with pickled ginger julienne. Season to taste.
Heat frying pan and sear steak on both sides until caramelised and cook the beef to your preference (usually this takes about 6 minutes for medium rare). Mix the grated horseradish into the creme fraiche. Place the steak on a plate beside green bean and tofu salad and dust steak with shichimi pepper. Place a little pile of salt and a wedge of fresh lemon on the side of the plate for people to use on steak as desired.

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