Japanese Wagyu beef tenderloin with soy butter and potato puree recipe that'll make you a star!
Deliciously easy one-person week-night dinner
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 1 |
150 gms beef tenderloin
70 gms soya butter
32 gms baby carrot
50 gms mashed potato
Soya butter
30 gms ponzu sauce (store bought)
20 ml water
10 gms teriyaki sauce (store bought)
10 gms unsalted butter
Mashed potato
325 gms potato
180 ml milk (full fat)
67 gms unsalted butter
2 gms salt
Take a portion of 150 grams of beef tenderloin, season it with salt and pepper and sear in a pan over a medium flame on both sides, for 3 minutes.
Turn off the flame and cook in the oven at 230°C for 10 minutes. Keep it aside.
Take baby carrots, peel and blanch them in boiling water. Once done, take a saucepan, add butter, chopped garlic, and sauté. Now, toss the baby carrot in the pan and cook it over a low flame for 5 minutes.
For the soy butter:
Add teriyaki sauce, ponzu, and water in the same pan used for searing the tenderloin, and water, and boil it over a low flame for 3 minutes. Once it comes to a boil, emulsify the butter in the mixture. Mix it well and keep it aside.
For mashed potatoes:
Peel the potatoes and roughly chop them. In a blender, add milk, butter, and salt and blend it until smooth. Cook until soft on a pan and, using a mesh strainer, strain it into a fine puree. Keep it aside.
Plating:
Take a few spoonfuls of mashed potatoes and place them on the centre of the plate.
Cut the beef into slices on a chopping board and arrange them on top of the mashed potatoes.
Slice the baby carrots and arrange with the beef on the sides.
Take the soya butter sauce on the side and, pour it on top of the beef and serve hot.
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