- 800g beef sirloin
- 10g sea salt
- 5g black pepper
- Sunflower oil
For the sauce:
- 100g shallot, finely chopped
- 100g fermented black beans, rinsed
- 50g oyster sauce
- 100ml beef stock
- 10ml dark soy sauce
- 50ml light soy sauce
- 1 tablespoon black beans in chilli oil
- 10g potato starch
- 20g cold water
- 250g yellow chanterelles
- 5 spring onions
- 250g beansprouts
- 200g mangetout
- ½ tablespoon sesame oil
- Preheat your oven to 150°C/gas mark 2. Heat a heavy-bottomed pan over a high heat until very hot.
- Season your beef with sea salt and black pepper, rub some sunflower oil into it and place it into the pan and sear to a deep brown on all sides. Transfer to a roasting tray and place in the oven for 20 minutes, turning once.
- For the sauce, in a saucepan over a low heat, soften the shallots in a little oil. Chop the rinsed black beans and add to the pan. After two to three minutes, add the oyster sauce, bring to the boil, then add beef stock, the light and dark soy and the black beans in chilli oil. Return to the boil.
- In a bowl, mix the potato starch and water together. Whisk this mixture into the sauce while it is boiling to thicken. Leave to the side
- Sauté the chanterelles in a frying pan until golden brown. Season with salt and pepper. Add the spring onion, beansprouts and mangetout and cook for a further two minutes until they are soft. Finish with sesame oil.
- To serve, arrange the mushrooms and beansprouts around the outside of a large serving dish. Slice the beef into thin pieces and place in the centre of the dish. Reheat the sauce, spoon it over the beef and serve.
Use a meat thermometer and leave the beef to rest. The beef should be 55-60ºC at its centre. Leave the beef to rest for as long as you’ve cooked it.