Tataki of beef fillet with Chef's sauce

Name: Tataki of beef fillet with Chef's sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Asian mayonnaise (alternatively normal; 7-10 Tbsp Mayonnaise); 2 TABLESPOONS Sesame Oil; 1-2 TEASPOONS Sriraha sauce (spicy chili sauce; asian style); 200 g Mushrooms; 200 g Shiitake mushrooms; 3 TABLESPOONS demerara sugar; 5 TABLESPOONS Soy sauce; 5 TABLESPOONS Orange juice; 100 ml Poultry stock (glass); 1 TEASPOON Cornstarch; 400 g Fillet of beef (from the middle); 7-10 Tbsp Salt; 4 TABLESPOONS Oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Asian mayonnaise (alternatively normal
7-10 Tbsp Mayonnaise)
2 TABLESPOONS Sesame Oil
1-2 TEASPOONS Sriraha sauce (spicy chili sauce; asian style)
200 g Mushrooms
200 g Shiitake mushrooms
3 TABLESPOONS demerara sugar
5 TABLESPOONS Soy sauce
5 TABLESPOONS Orange juice
100 ml Poultry stock (glass)
1 TEASPOON Cornstarch
400 g Fillet of beef (from the middle)
7-10 Tbsp Salt
4 TABLESPOONS Oil

Directions

1
For the chef's sauce, mix mayonnaise, sesame oil and Sriraga sauce well.
2
For the sweet mushrooms, clean both varieties, wash briefly, dab dry well. Caramelize brown sugar until golden yellow. Deglaze with soy sauce, orange juice and stock, bring to the boil and simmer for about 5 minutes until the caramel has dissolved.
3
Stir starch and 1 tablespoon of water until smooth. Stir into the boiling sauce, continue to simmer for about 3 minutes.
4
In the meantime dab the fillet dry and salt it. Heat 2 tablespoons of oil in a frying pan. Fry the fillet for about 10 minutes. Take it out and let it rest briefly. Heat 2 tbsp. oil in hot frying fat. Fry the mushrooms until golden brown.
5
Add the sauce and bring to the boil. Cut fillet into approx. 3 mm thin slices and arrange. Add mushroom sauce and drizzle with Chef's sauce. Crunchy turnips taste good with it.