Pan Seared Beef With Wasabi Sauce Recipes

PAN-SEARED SALMON SERVED WITH WASABI MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Season the salmon with salt and pepper. In a large saute pan, over high heat, add the olive oil. Pan-sear the salmon fillets until golden on both sides, about 2 minutes on each side. Transfer to a preheated oven and continue to cook until medium done.
• Serve over a bed of Wasabi Mashed Potato, with half of the Miso and Plum Sauce drizzled over and with Cilantro and Mint Vinaigrette. Garnish with julienned green onions and sprigs of cilantro.
• In a blender or food processor, process the spinach and watercress to a fine puree. Pass through a tamis or stainer. Reserve.
• Cook the potatoes in salted, boiling water until done. Pass through a ricer. Whisk in hot heavy cream and butter, 1 small piece at a time. Just before serving, stir in wasabi paste and puree of spinach and watercress. Stir until well incorporated. Season, to taste, with salt and pepper.
• In a medium saucepan, heat the peanut oil. Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes. Stir in star anise and black peppercorns. Continue to saute until aromatic, about 1 to 2 minutes.
• Deglaze with the plum, port and red wines. Reduce until only about 1 cup of liquid remains. Add the lamb demi-glace and chicken stock. Bring to a boil and lower to a simmer. Continue to simmer until slightly thickened. Stir in the raspberry puree, red miso paste and neriume. Continue to reduce until glossy.
• Stir in the butter. Season, to taste, with salt and pepper. If too tart, add a pinch of sugar. Strain through a chinois and keep warm until needed.
• In a small bowl combine the mustard powder and the water and stir to make a paste and set aside. In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar and reconstituted mustard. Process to a puree. While the motor is running, slowly add the peanut oil until emulsified. Season to taste with salt, pepper, and sugar. Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve half for the salmon.
• about 1 1/2 cups vinaigrette

PAN-SEARED BEEF WITH WASABI SAUCE

Steps:

• In a medium bowl, combine wasabi powder with cold water and stir until smooth.
• Add sour cream, chives, parsley, vinegar and 1/4 tsp salt and stir to combine.
• Cover and refrigerate until ready to serve.
• (It is important that you make this sauce first, as wasabi needs a bit of time for it's flavors to develop.) In a 10" skillet, heat oil over medium-high heat.
• Sprinkle beef with remaining salt.
• Sear about 3 minutes on each side for rare.
• Reduce heat to medium and cook, turning occasionally, about 5 minutes per side for medium-rare.
• Serve with wasabi sauce.

ROAST BEEF TENDERLOIN WITH WASABI-GARLIC CREAM

Steps:

• Make Wasabi-Garlic Cream
• Combine cream and garlic in saucepan and cook over medium-high heat until reduced to 1 cup, stirring frequently, about 15 minutes. Whisk in wasabi and cook for 1 minute, remove from heat. Season to taste with salt.
• Make Tenderloin
• Coat beef with olive oil.
• mix sugar and salt together. Rub this mixture over top and sides(not bottom) of beef. Place on rimmed baking sheet and place in preheated oven. Be sure bottom is not rubbed.
• Roast until thermometer inserted into center registers 120°F for rare. Remove from oven; let rest 10 minutes. Sprinkle with salt and pepper. Remove strings. Reheat sauce over medium heat. Cut beef into thick slices; serve with sauce.

WASABI BEEF

Steps:

• Mix together the Miso paste, Wasabi and about 1 tablespoon of sesame oil.
• Rub this mixture into the beef thoroughly. Then wrap the beef up in clingfilm and let the flavour seep into the meat for 10 minutes. Meanwhile add 1 tablespoon of soy sauce to the dish you used to make the sauce, just to use up any miso or wasabi still clinging onto the dish.
• To cook the beef, use some sesame oil or butter or margarine (doesnt really matter here) and wait for the pan to get hot before slapping the steak on.
• Immediately pour the soy sauce (or simply use a spoon of water) onto the pan and cover the lid. Allow the beef to cook according to your preferred taste (fully cooked or half rare).
• When the beef is nearly done, remove the lid and sprinkle some black pepper into the steak. Allow the beef to 'burn' slightly to give it a little bit of a BBQ feel.
• Serve with noodle salad or any Asian dishes. It tastes lovely if you drizzle a little more sesame oil over the top and sprinkle some white/black sesame seeds.

SEARED TUNA WITH WASABI-BUTTER SAUCE

Steps:

• Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
• Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
• Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

SEARED TUNA WITH WASABI-BUTTER SAUCE

Steps:

• Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
• Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
• Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.