Soy and sake beef with ponzu recipe

Trim beef of all excess sinew and fat. Pat dry with kitchen paper, let stand at room temperature for one hour before cooking.

Combine the soy, sake and water and bring to simmering point.

To cook the beef, place the eye fillet steaks into the liquid to steep for 20 - 30 minutes.

Note:

Use a thermometer to keep the water at an even temperature between 68-73 degrees F. Great care must be taken not to boil soy/sake as the meat will become very tight and shall be spoilt. The beef should still be very rare, tender and warm/hot to the touch.

For the parsni Peel the parsnips and cut into even large chunks. Remove any fibrous core.

Boil until tender. Drain, add melted butter then puree.

For the mushrooms Trim mushroom stalks. Place on tray and pour over melted butter and ground pepper.

Bake in oven at 150 degrees for approx.

to 20 min.

For the ponzu Combine all ingredients in saucepan and warm for 3 minutes. Do not boil.

Strain ready for serving while still warm.

To serve Place mushroom on centre of plate with a large dollop of parsnip on top.

Layer 3 or 4 slices of the rare beef on top of each portion.

Top with another spoonful of parsnip.

Pour the warm ponzu around the mushroom and serve.

At Stillwater Don turns several spools of noodles for each plate, adds a dollop of wasabi aioli and a teaspoon of beef demi-glace over the beef.