Discovery is everything. - Makro

26
BRANDY & FOOD
Beef fi llet with
mushroom &
coff ee miso sauce
ingredients
For the steak
- 5 tbsp fi nely ground
coff ee
- 5 tbsp cocoa powder
- pinch cayenne pepper
- 30g light brown sugar
- 1 tsp salt
- 1 tsp freshly ground
black pepper
- 4 x 200g fi llet steaks
- sunfl ower oil for frying
For the sauce
- 2 tbsp sunfl ower oil
- 500g/1lb 2oz oyster
mushrooms, cleaned and
roughly ripped
- 2 tbsp brandy
- 200ml chicken stock
- 150ml miso stock, made
up from paste
- 100m; double cream
- salt and freshly ground
black pepper
method
- For the steak, preheat oven to 200C.
- Mix together the coff ee, cocoa powder, cayenne pepper,
sugar, salt and pepper on a large plate and press on the
steaks so they are coated on both sides.
- Heat the oil in a frying pan until it is smoking then add
the steaks, in batches if necessary, and brown them on
both sides, taking care not to burn the coating.
- Place the steaks on a baking tray and cook in the oven
for about eight minutes (for medium), turning once.
Remove from the oven and leave in a warm place to
rest till needed.
- Meanwhile, for the sauce, heat the sunfl ower oil in a
frying pan. Add the mushrooms and fry for 2-3 minutes,
gently turning a couple of times. Reduce the heat then
add the brandy and tip the pan to ignite the alcohol.
- When the fl ames have died down, add the chicken
stock and the miso stock. Bring to a simmer then add
the cream. Season with salt and freshly ground black
pepper then reduce until the sauce coats the back of a
wooden spoon.
- To serve, place a small amount of sauce onto each plate.
Top with steak, spoon over more sauce and garnish to
taste.
- Serve with vegetables of choice.
Th is dish pairs well with: OUDE MOLEN RENE SINGLE CASK BRANDY
August 2012