Steak with Ponzu and Mushroom Butter
Main Dishes • British
Description
Mushroom butter should be made in advance; once you do, you won't regret it, as it's a delicious, versatile item. Personally, I initially used apple cider vinegar, but later I did without vinegar altogether. For the juice, I take halves of lemon and lime. Choose a soy sauce that is not too salty.
Ingredients
- Beef 15 oz
- Shallot 2 heads
- Chives to taste
- Dried Chinese mushrooms 0 oz
- Olive Oil 10 fl oz
- Soy Sauce 5 fl oz
- Rice Vinegar for Sushi 3 tablespoons
- Meyer Lemon Juice 1½ tablespoons
- Lime Juice 1½ tablespoons
- Sugar 1 teaspoon
- Ginger Green Wine 1 teaspoon
Step-by-Step Guide
Step 1
Take 15 grams of dried porcini mushrooms and 240 ml of good olive oil. Soak the mushrooms in 240 ml of water, add 0.5 teaspoons of salt, and boil at a fairly strong simmer until all the water evaporates.
Step 2
Pour in the olive oil and keep it on medium heat for 10 minutes. Let it cool, blend everything in a blender, and let it steep for about three days.
Step 3
Throw the meat onto a very hot skillet and sear it for a minute on each side, just for the aroma. Remove it, cover with foil, and wait for about 10 minutes. During this time, the heat will reach the center of the piece and tenderize the meat.
Step 4
Slice thinly, arrange on a plate, drizzle with a little mushroom butter, sprinkle with finely chopped shallots and chives, and pour ponzu around it.
Step 5
For the ponzu: Mix 120 ml of soy sauce with 3 tablespoons of rice vinegar, 3 tablespoons of lemon juice (better half lemon and half lime), 1 teaspoon of ginger juice (grate and squeeze), and 1 teaspoon of sugar. Mix everything well.
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