肋眼牛排配柴鱼露牛油玉米笋
参赛者Darren Wee

材料
宫崎肋眼牛排1片
小玉米笋80个（洗净）
无盐牛油750克
柴鱼露50毫升
百里香50克
饭味素适量
海盐和黑胡椒碎少许
西兰花菜苗2包

做法

  1. 在盛满水的大汤锅中加入2-3小匙盐，煮至90°C后加入玉米笋汆烫2-3分钟，捞出待用。
  2. 小火加热平底锅，加入1大匙无盐牛油，加热成褐色。
  3. 加入玉米笋香煎成淡褐色，放入对流烤箱内以50°C烘烤10分钟。
  4. 准备牛排：用盐和胡椒腌味宫崎肋眼牛排的两面，放置入味。
  5. 小火加热另一个平底锅，加热1大匙无盐牛油成褐色，加入百里香提味。
  6. 把牛排两面香煎1-2分钟成1分至3分熟。用少许盐和胡椒调味。
  7. 混合50毫升柴鱼路露、1小匙无盐牛油和30毫升清水。
  8. 取5-6小匙混合物，和玉米笋一起搅拌均匀，加入适量饭味素搅拌均匀。
  9. 把玉米笋切半，摆在盘中。
  10. 把牛排切成30克小块，放在玉米笋上。
  11. 撒上少许饭味素，缀以西兰花菜苗即可。

 

Miyazaki Ribeye with Tsuyu Butter Baby Corn

Ingredients
1 Miyazaki ribeye steak
80 thin baby corn (rinse)
750g unsalted butter
50ml Ninben Tsuyu No Moto (seasoning soy souce)
50g thyme
some furikake
some sea salt and ground black pepper
2 packets broccoli sprouts

Method

  1. Add 2-3 tsp salt into a big pot of water and set to boil till about 90°C. Blanch baby corn for 2-3 mins and set aside.
  2. Heat up a pan over low fire. Add in 1tbsp unsalted butter and brown it.
  3. Pan-fry baby corn till slight browning. Transfer into convention oven (or salamander) at 50°C for 10 mins.
  4. Prepare steak: Season Miyazaki ribeye steak with salt and pepper on both sides and let it sit.
  5. Heat up another pan over low fire and brown 1tbsp unsalted butter. Add in thyme for flavouring.
  6.  Sear both side of Miyazaki ribeye steak for 1-2 mins to achieve a temperature that is slightly between rare and medium rare. Season with a pinch of salt and pepper.
  7. Mix 50ml of Tsuyu, 1tsp unsalted butter and 30ml of plain hot water evenly.
  8. Take 5-6 tsp mixture and mix well with toasted baby corn. Sprinkle in some furikake and mix around till the baby corn is evenly coated.
  9. Slice the baby corn into halves. Place onto ramekin.
  10. Slice the beef into 30g cubes. Place atop baby corn.
  11. Sprinkle on a pinch of furikake and garnish with broccoli sprout.

 

 

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