Japanese Seared Beef with Chopin Wasabi Mash
- 450g Beef Fillet (long thin piece works best)
- 600g Chopin potatoes peeled and chopped into chunks
- 1tbsp Wasabi paste
- 40ml Soy Sauce
- 1tbsp sesame oil
- 3cm root ginger, peeled and grated
- Peel the potatoes and cut into quarters, boil in water for 10 mins until they are soft. Drain then return to the warm pan and mash, add wasabi paste and mash together thoroughly. Put the lid on and set aside while you cook the meat.
- Heat a heavy based frying pan. Rub freshly ground black pepper into the beef then sear on all sides in the pan. The meat will be rare but if you prefer it cooked a little more cook for further a minute or 2 each side. Once cooked set aside to rest.
- Mix together the soy, sesame oil and ginger. Spoon a dollop of potato onto each plate then slice the beef very thinly and divide between the plates, drizzle each with the sauce and serve.
For a change try tuna steaks instead of the beef. Add a little more or less wasabi paste depending on how hot you like it.
Japanese style radish and rare beef roll ups by Alison Clarkson is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. Based on a work at http://alisons.kitchen/index.php/recipes/japanese-style-radish-and-rare-beef-roll-ups/.