
Spiced Espresso Martini with Baron Samedi Spiced Rum
Chocolate and spice and all things nice.
Konbu Butter:
750g butter
30mL (2 Tbs) soy sauce
1 Tbs mirin
300g fermented konbu (available from Japanese grocer)
150g koji (available from Japanese grocer)
Konbu Beef:
4 eye fillet steaks about 180g each
150g konbu butter
Salt and pepper
1 Tbs oil
Dash of soy sauce
4 handfuls bean sprouts
Small handful garlic chives cut into 1 cm lengths
2 cloves garlic
Small handful chives, finely chopped
Konbu Butter:
Pre-soften butter and mix together all ingredients until well blended.
Konbu Beef:
Season steaks before pan frying until medium rare. Rest the beef.
In a separate pan, saute the garlic, followed by the beansprouts and garlic chives, with a touch of soy and salt and pepper, for 1 minute.
Heat the knob of butter in the beef pan, add the beef and coat with the butter.
Slice the beef thinly. Place the beansprouts on a plate and fan out the beef slices. Pour the konbu butter sauce over the beef and garnish with chopped chives.
Recipe provided by Ocha
Chocolate and spice and all things nice.