Wagyu Effect Sirloin Steak Ben

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Sirloin steak fillet		200g
Wagyu beef tallow		30g
Salt & pepper		as required
Onion sauce:
Onion		1/2
Garlic		1 clove
Spring onions (sliced)		30g
Mirin		2 tbsp
Soy sauce		2 tbsp

Method

Prep

10min

Cook

20min

Finely chop the onion and garlic and finely slice the spring onions.

Keep the beef at room temperature. Cut off the streaky muscle from the fat, this will prevent the meat warping during cooking. Lightly season with the salt & pepper.

Roll up the beef with the fat side down.

Put the beef tallow in a heated pan and add the beef, fat side down.

When the fat starts to burn a little, spread out the meat and fry flat, turning over when browned. By doing this, the fat fries properly, leaving the meat just cooked.

Remove the browned meat onto a plate. Add a touch more beef tallow to the pan, then add the garlic and onions and fry until lightly browned on medium heat.

Add the mirin and soy sauce and bring to the boil. Adjust for seasoning with salt & pepper.

Slice the well rested beef.

Serve with the onion sauce and garnished with the spring onions.

Tips & Note

· If you don't have any tallow, you can cut off and use some of the fat from the meat instead
· Even using a standard UK sirloin steak, by adding wagyu tallow, you can enjoy a unique 'wagyu beef' effect!
· Charring the beef on the outside and keeping the inside still red (maillard phenomenon) will dramatically increase the umami of this dish!
· Wagyu beef (sliced, beef tallow etc.) can be purchased at Benihana.

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