Stone Axe Scotch Fillet

Stone Axe Scotch Fillet Mb 9+, Mushroom Sabayon, Grilled Mushrooms & Kalamata Olive Crumb

Recipe by Brian Cole, Chef de Cuisine at Hearth at The Ritz-Carlton, Perth  

Ingredients:

• Stone Axe Scotch Fillet MB 9+
• Mushroom sabayon
• Grilled chestnut mushrooms
• Kalamata olive and brioche crumb

 

Mushroom Stock

• 5g dried porcini
• 1kg water
• 10g brown sugar
• 1g thyme
• 1 bay leaf

Method:

1. Combine all ingredients in a saucepan over medium-low heat
2. Simmer gently until the liquid is infused and reduced to 250g
3. Strain and reserve for the mushroom sabayon

 

Mushroom Sabayon

• 250g mushroom stock
• 2 egg yolks
• 4 whole eggs
• 45g gluten-free soy sauce
• 25g lemon juice
• 400g unsalted butter (room temperature)
• 5g salt

Optional: pinch of xanthan gum for stabilisation

Method:

1. In a Thermomix fitted with the butterfly whisk, combine the eggs, mushroom stock, soy sauce, lemon juice, salt, and xanthan gum (if using)
2. Cook at 80°C for 8 minutes, or until thickened and lightly aerated
3. Gradually add the room-temperature butter to emulsify
4. Taste and adjust seasoning as needed
5. Set aside, keeping warm, until ready to plate

 

Kalamata Olive Crumb

• 100g dried Kalamata olives
• 400g brioche, toasted

Method:

1. Place the toasted brioche and dried olives into a food processor
2. Pulse gently until the desired crumb texture is achieved
3. Store in an airtight container until ready to use

 

Assemble

• Remove the Scotch fillet from the fridge 30–45 minutes prior to cooking to bring it to room temperature
• Lightly season with salt. Preheat the grill to medium–high heat. If using charcoal, allow coals to burn down to glowing embers
• Grill the steak over direct heat for 3–4 minutes per side, or until it reaches your preferred doneness
• Remove from the grill and allow to rest in a warm place
• While the steak is resting, grill the chestnut mushrooms and season with salt and pepper
• To plate, slice the beef and arrange on the plate. Top with grilled mushrooms
• Spoon over the warm mushroom sabayon and finish with a generous sprinkle of the Kalamata olive crumb