214 MEAT
FILLET STEAK WITH WASABI SAUCE AND PAK CHOI Andi Peters presenter and producer and 2008 Celebrity finalist PREPARATION TIME 5 minutes
COOKING TIME 30 minutes
SERVES 4
MASTER TIP
WASABI SAUCE Wasabi is the light green paste that accompanies sushi and is made from the Japanese equivalent of the horseradish plant. Fresh wasabi is in short supply but there are Japanese brands of tubed wasabi that combine the real thing with western horseradish. The best flavour is achieved by adding it to a sauce just before use.
4 fillets of beef steak, about 175g (6oz) each salt and freshly ground black pepper 2 tbsp olive oil 15g (1⁄2oz) salted butter 2 heads pak choi, halved lengthways
FOR THE WASABI SAUCE
25g (scant 1oz) salted butter 2 shallots, chopped 1 garlic clove, chopped 3 tbsp white wine 200ml (7fl oz) double cream 1 tbsp wasabi paste
1 Bring the steaks to room temperature. Season the meat well and rub with 1 tsp olive oil per steak. Place 2 at a time into a hot frying pan along with the butter, cooking for 2–21⁄2 minutes on each side, depending on how you like it cooked. This timing is for rare. Allow to rest in a warm place for 5 minutes. 2 Meanwhile, to make the sauce, heat half of the butter in a saucepan. Add the shallots and garlic and sweat for about 5 minutes to soften but not colour. 3 Add the remaining butter and continue to infuse for 2–3 minutes. Stir in the white wine, a little at a time, and then add the cream. Season with salt and pepper to taste and then add the wasabi paste and bring the sauce to a gentle simmer. 4 To cook the pak choi place in a steamer basket over a pan of boiling water. Cover and steam for 6–8 minutes or until tender. 5 To serve, strain the wasabi sauce and pour over the steaks and add the pak choi alongside.