Nathan Bates – Sixty Kitchen Caramel Soy Beef Sirloin, Shiitake and Asparagus
- Prep time 30Min
- Cook time 1Hr
- Technique Pan Fry / Saute
- Meat Beef
- Cut Sirloin
- Serves 4
Caramel Soy Beef Sirloin with Sautéed Shiitake Mushrooms and Buttered Asparagus
Ingredients
- 800g Sirloin steak
Caramel Soy
- 700g light soy sauce
- 250g rice wine vinegar
- 8 garlic cloves
- 6 black peppercorns
- 3 banana shallots
- 3 tablespoons honey
- 360g butter
- 250g shiitake mushrooms
- 20g ginger
- 1 pinch chopped chives
- 1 bunch asparagus
Method
- For the sirloin, trim off the fat and silver skin. Roll into shape and refrigerate. Then, cut to portion and cook to order.
- For the caramel soy dressing, bring all ingredients besides butter to 90 degrees (do not boil) and allow to infuse. Then, pass through a fine chinois and emulsify with butter.
- Finely dice the shiitakes, ginger and garlic, and finely chop chives.
- Sauté mushrooms in oil with ginger and garlic.
- Finish with butter and chives.
- Prep asparagus and par cook in boiling salty water.
- Fry with butter to serve.
- Plate the dish as seen.
