Adam Dundas-Taylor’s Seared Beef Tataki, Smoke Enoki Mushrooms, Coriander, Watermelon Beetroot, Sesame Dressing, Ponzu Jelly
400g Cape Grim Eye Fillet
2tsp Sea salt
2tsp Cracked Black Pepper
30ml Grapeseed Oil
60ml Soy sauce
40ml Lemon Juice
100ml Rice wine vinegar
1tbsp Bonito flakes
¼ piece kombu
4 leaves Gelatine
Smoked Enoki Mushrooms
1 pack Enoki mushroom
5 cloves Garlic finely sliced
1 Brown onion sliced
2 pc Watermelon radish
1 pnt Coriander Cress
50ml Goma Sesame dressing
Take a bowl and fill with ice and water.
Season the beef with sea salt and black pepper.
Heat a non-stick fry pan and sear each surface of the beef quickly
Place the beef into the ice water to stop the cooking process
Remove from water, pat dry with paper towels and place in the refrigerator until chilled.
Thinly slice the beef and arrange on a serving plate until needed.
Place oy sauce, rice vinegar and lemon juice in a pot and heat over stove until warm, add bonito flakes and kombu.
After 5 minutes strain and keep the liquid.
Place ½ cup of water, and gelatine leaves into a bowl, until gelatine is soft. Add gelatine to the ponzu and whisk until dissolved
Strain through a sieve and then strain into a container lined with cling film.
Place in fridge to set for 1 hour or until set.
Cold Smoked Enoki Mushroom
Place the enoki mushrooms in a plastic bag and, place the cold smoker nozzle inside and light the smoker. Leave the mushrooms in the bag for 60 seconds.
Heat a non-stick pan and add the enoki mushroom quickly to seal.
Place in refrigerator until needed.
Bring about 3/4 inch of oil in a saucepan to 300°. Slowly deep-fry the garlic slices until they turn a light golden brown.
Remove immediately and drain on paper towels.
Preheat oven to 220 degrees Celsius. Place on an oven tray lined with baking paper.
Cook until black. Put to the side to cool.
When cooled place in a coffee grinder, and grind until you have a dust.
Divide the sliced beef into 4 portions and place on each plate overlapping slightly.
Brush the beef lightly with goma sesame dressing and then season with sea salt and black pepper.
With soft fingers, gently lay the enoki mushrooms over the sliced beef.
Sporadically place coriander cress, watermelon radish, crispy garlic and ponzu jelly over the beef.
Sprinkle onion dust to one side of the plate.