An asian inspired recipe which uses sake, ginger, garlic and soy sauce to enhance fillet steak. Serve it with grilled asparagus as a main course or on a bed of rocket leaves for a starter.
Serves 1 (multiplies easily)
200g/6-7 oz of fillet steak per person for a main course, half that for a starter 1 tablespoon of vegetable oil (don't substitute olive oil, you need it to heat to a high temperature) 1 tablespoon of sake 2 ozs of butter 1 tablespoon of light soy sauce 2 cloves of garlic, chopped finely 1 inch of ginger, chopped finely Black pepper, freshly ground
1. Heat the oil on a skillet, cast iron pan or stainless steel pan until it is very hot. (Don't use a non-stick pan as you won't be able to get it hot enough without it fuming.) 2. Fry the steak on both sides for about 3-4 minutes a side depending on thickness and whether you want it rare or medium. Add the sake and cook for a minute. Put the steak onto a plate and cover loosely with tin foil to keep it warm. 3. Add the butter, soy sauce, garlic and ginger to the pan and cook until it boils. Turn the heat off. 4. Slice the steak on the diagonal, put on the plate and pour the sauce on top. 5. Served with a plain green vegetable such as grilled asparagus or boiled brocolli.