Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 1
Ingredients:
180 gms Beef (filet mignon)
5 gms Sriracha sauce
10 ml Spice oil
5 gms Mustard paste
1 gm Black pepper
2 gms Arabic spice mix (store bought)
1 Egg yolk
10 ml Olive oil
Salt to taste
For caramelised onion and sauce
200 gms Onion
20 gms Olive oil
50 gms Butter
Salt to taste
5 gms Sugar
5 ml Sriracha sauce (add only when making sauce)
Pepper to taste
For serving
30 gms Mixed greens
10 ml Olive oil
40 ml Sauce
Method:
Chop the beef into small cubes. In a bowl, mix the beef, sriracha sauce, mustard, black pepper, Arabian spice mix, salt, egg yolk, olive oil, and caramelised onion. (Add half of the caramelised onion to the meat mixture and save the other half for the sauce.) Make a steak patty.
Using a grill, cook the steak patty at 300 to 350°C for 5 minutes. If using a convection oven, cook for well-done meat at 180°C for 15 minutes.
Caramelise the onions in a pot with olive oil, butter, salt, pepper, and a pinch of sugar over a medium flame for about 20 minutes.
Sauce
Add three grams of sriracha, a pinch of salt, pepper, and sugar in the same pot used for caramelising the onions. Boil for 2 minutes over a high flame, then strain and reduce for a sauce-like consistency.
Serve the steak with mixed greens, drizzle it with olive oil, and top it with the prepared sauce. Enjoy!
Tips
To make spice oil, mix olive oil with Arabic spice mix, stirring to combine. Then, cover the container tightly and leave the oil in a cool, dark place to infuse for at least two weeks. After that, strain the oil through a fine-mesh strainer lined with cheesecloth and store it in a cool, dry place for up to one month.
For mixed greens, you can use baby lettuce, chard, spinach, and arugula. Chop them and drizzle them with olive oil and lemon.
The word haché in French means chopped or ground. This recipe is so easy to make, yet doesn't compromise on taste. It just melts in your mouth, and the Arabic spice gives a twist to this recipe. Make sure to use the best quality of beef for that flavour and texture.
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