Soy and Black Garlic Glazed Fillet of Beef with Tempura Enoki Mushrooms and Black Bean Sauce Soy and Black Garlic Glazed Fillet of Beef with Tempura Enoki Mushrooms and Black Bean Sauce
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Prep 30 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 2 Small Pieces of Fillet
  • 100 g Enoki Mushrooms
For the Glaze
  • 5 tbsps Dark Soy
  • 1 Clove of Black Garlic
  • 1 tsp Kicap Manis
For the Tempura Batter
  • 70 g Cornflour
  • 30 g Plain Flour
  • 80 ml Sparkling Water
  • Pinch of Salt
For the Black Bean Sauce
  • 2 tbsps Fermented Black Beans
  • 1 Clove of Garlic
  • 1 tsp Grated Ginger
  • 100 ml Chicken Stock
  • 1 tbsp Soy Sauce
  • 1 tbsp Chinese Rice Wine
  • 1 tsp Palm Sugar
  • 1 Spring Onion
  • 1 tsp Cornflour
Soy and Black Garlic Glazed Fillet of Beef with Tempura Enoki Mushrooms and Black Bean Sauce

Steak and mushroom is a classic combination. Ive given it an Asian twist with the Tempura Enoki, Soy and Black Garlic. This recipe will serve 2 as a starter.

  1. Take your steaks and pour over the glaze. Turn the steaks over every few minutes. Allow to marinade for 30 minutes.
  2. Mince your garlic and ginger and finely slice the spring onion. Place in a frying pan on a gentle heat to soften while you prepare the rest of the sauce.
  3. In a pestle and mortar add in your black beans and grind until you have a rough paste. Add in the remaining sauce ingredients and give the mixture a good stir. Add the sauce in to the pan and gently simmer for 5 minutes.
  4. Add the dry batter ingredients to a bowl then whisk in the sparkling water. Don't worry if you have a few lumps! Pop it in to the fridge.
  5. In a deep fat frier or pan heat your oil to 180 degrees.
  6. Heat a frying pan until smoking then add your steaks in cooking for a couple of minutes either side. Take off the heat and brush with some of the remaining marinade. Set aside while you cook the mushrooms.
  7. Carefully split the Enoki mushrooms in to 4-5 smaller bunches. Dip in to the batter then pick up and allow to drain a little. Pop in to the oil for around 1 minute.
  8. Time to assemble. Place a little of the sauce in the bottom of your bowl and top with the steak and then the mushrooms.
Soy and Black Garlic Glazed Fillet of Beef with Tempura Enoki Mushrooms and Black Bean Sauce Soy and Black Garlic Glazed Fillet of Beef with Tempura Enoki Mushrooms and Black Bean Sauce
favorite
print
like
Soy and Black Garlic Glazed Fillet of Beef with Tempura Enoki Mushrooms and Black Bean Sauce

Steak and mushroom is a classic combination. Ive given it an Asian twist with the Tempura Enoki, Soy and Black Garlic. This recipe will serve 2 as a starter.

Prep 30 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 2 Small Pieces of Fillet
  • 100 g Enoki Mushrooms
For the Glaze
  • 5 tbsps Dark Soy
  • 1 Clove of Black Garlic
  • 1 tsp Kicap Manis
For the Tempura Batter
  • 70 g Cornflour
  • 30 g Plain Flour
  • 80 ml Sparkling Water
  • Pinch of Salt
For the Black Bean Sauce
  • 2 tbsps Fermented Black Beans
  • 1 Clove of Garlic
  • 1 tsp Grated Ginger
  • 100 ml Chicken Stock
  • 1 tbsp Soy Sauce
  • 1 tbsp Chinese Rice Wine
  • 1 tsp Palm Sugar
  • 1 Spring Onion
  • 1 tsp Cornflour
  1. Take your steaks and pour over the glaze. Turn the steaks over every few minutes. Allow to marinade for 30 minutes.
  2. Mince your garlic and ginger and finely slice the spring onion. Place in a frying pan on a gentle heat to soften while you prepare the rest of the sauce.
  3. In a pestle and mortar add in your black beans and grind until you have a rough paste. Add in the remaining sauce ingredients and give the mixture a good stir. Add the sauce in to the pan and gently simmer for 5 minutes.
  4. Add the dry batter ingredients to a bowl then whisk in the sparkling water. Don't worry if you have a few lumps! Pop it in to the fridge.
  5. In a deep fat frier or pan heat your oil to 180 degrees.
  6. Heat a frying pan until smoking then add your steaks in cooking for a couple of minutes either side. Take off the heat and brush with some of the remaining marinade. Set aside while you cook the mushrooms.
  7. Carefully split the Enoki mushrooms in to 4-5 smaller bunches. Dip in to the batter then pick up and allow to drain a little. Pop in to the oil for around 1 minute.
  8. Time to assemble. Place a little of the sauce in the bottom of your bowl and top with the steak and then the mushrooms.