MLA Spiced Aussie Beef Sirloin Medallions, Crispy Asian Slaw, Pickled Mushrooms and Black Broth
- Prep time 40Min
- Cook time 10Min
- Technique Pan Fry / Saute, Stir Fry
- Meat Beef
- Cut Sirloin
- Serves 6
Spiced Aussie beef sirloin medallions, crispy Asian slaw, pickled mushrooms and black broth
Ingredients
Alternate cuts: Center cut steak, filet steaks
For the medallions:
- Four 11-oz. trimmed Aussie grassfed beef sirloin medallions
- 1 tsp sesame oil
- 2 tsp ground Chinese five spice
- 7 oz. trimmed and quartered shiitake mushrooms
- 7 oz. trimmed and quartered enoki mushrooms
- 1 small deseeded and finely chopped chili
- 2 tbsp rice vinegar
- 3 tbsp caster sugar
For the broth:
- 1 inch piece of ginger, julienne cut
- 2 cloves thinly sliced garlic
- 1 tbsp peanut oil
- 1 stalk lemongrass, trimmed, halved sideways and bruised
- 3 cups brown beef stock
- 2½ tbsp oyster sauce
- 2½ tbsp kecap manis (sweet soy)
For the slaw:
- ⅓ cup lme juice
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 4 oz. sugar snap peas, trimmed, julienne cut
- 4 oz. snow peas, trimmed, julienne cut
- 1 each red onion, thinly sliced
- 8 each baby cucumbers, thinly sliced into ribbons
- 1 large pear, trimmed, seeds removed and julienne cut
- 1 cup shredded purple cabbage
- ½ cup picked mint leaves
- ½ cup picked coriander leaves
- 3 tbsp roasted black and white sesame seeds
Method
To prep:
Place beef rump medallions on an oven tray, even coat in sesame oil and Chinese five spice; season to taste. Stand until you have finished the broth.
For the broth:
-
Place ginger, garlic and oil in a heavy based medium saucepan over high heat. Cook, stirring, for 1-2 minutes or until lightly golden; add remaining ingredients and bring to a simmer.
-
Reduce heat and simmer gently for 10 minutes or until flavors have developed.
-
Cover with foil and keep warm, re-heat over high heat when ready to serve.
For the medallions:
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Heat a large frying pan over high heat. Add peanut oil and cook for 3½ minutes, turn, and cook for further 3½ minutes or until cooked to your liking.
-
Transfer to an oven tray and rest for 5 minutes before carving, to serve.
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Leave rump pan on heat, add mushrooms and chilli; cook, stirring occasionally, for 2 minutes, add vinegar and sugar and cook, stirring for a further 2 minutes or until mushrooms are glazed.
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Keep warm until ready to serve.
For the slaw:
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Whisk lime juice, soy and honey in a large bowl.
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Add remaining ingredients and toss well to combine; season to taste.
To serve:
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Divide slaw among plates and place in a mound in the middle of each main size bowl plate.
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Scatter the edges of the plate with the mushrooms and top with finely carved/sliced beef rump.
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Pour over broth, serve immediately.
Chef Notes:
- When making the broth, you need to have a balance of salty and sweet. Use your oyster sauce and kecap manis to balance the flavor and to your own personal taste.
- Substitute Asian mushrooms with button mushrooms.
- Substitute lemongrass, with kaffir lime leaves, lemon zest or lime zest.
- Substitute rump medallions with eye fillet center cut steak, sirloin steaks or scotch fillet steaks.
- Use a mandolin to shave your baby cucumbers into ribbons.
- When slicing your steak, slice against the grain to aid tenderness.
