A5 Kagoshima Scotch Fillet with Shiitake Puree & Poached Maitake

Recipe by Emily Jones, Menu Designer for Cassia Fremantle

Kagoshima Scotch Fillet (300 – 320g)

Method:

1. Season well with salt and grill over chargrill around 4 – 5 minutes each side, moving around to get an even char.
2. Rest steak in a warm space for 4 – 6 minutes on the grill if required to heat up and serve.

Butter-Poached Maitake

• 100g butter
• 100g maitake mushrooms

Method:

1. Warm butter and poach Maitake mushrooms for 1 minute until tender.

Shiitake Puree

• 300g shiitake mushrooms
• 100g shallot
• 30ml beef stock
• 50g butter

Method:

1. Sauté shallot till it is colourless, then add mushrooms and cook till it’s tender.
2. Add beef stock and then transfer into blender and blend until smooth
3. Add small pieces of butter at a time and season with salt.

Finishing sauce

• 500ml beef stock
• 15g ginger
• 1 shallot
• 50ml mirin
• 200ml Bace sauce
• 15g yuzu kosho
• 50g butter

Method:

1. Sauté shallot and ginger, and then deglaze with mirin.
2. Add beef stock and simmer and reduce.
3. Strain and add the yuzu kosho, then whisk in butter so it is emulsified.

Assemble

1. After cooking the steak, allow it to rest in a warm place.
2. While the steak is resting, prepare the butter-poached maitake, shiitake puree and finishing sauce.
3. To plate, slice the beef and arrange on a plate. Place the butter-poached maitake mushroom next to the beef.
4. Glaze the shiitake puree and finishing sauce over the beef and maitake mushroom.