This simple and healthy beef dish is high-end gourmet at home.
Ingredients
- 4 x 300 gram Baba ghanoushes (trimmed)
- 1 teaspoon Lemon
- 2 teaspoon Chinese Five Spices (ground)
- 1 tablespoon Greek seasoning
- 200 gram Shiitake mushrooms (trimmed, quartered)
- 200 gram Napoli pasta sauce or tomato passatas (trimmed, quartered)
- 1 small Chilli (seeds removed, finely chopped)
- 2 tablespoon Kipfler potatoes
- 3 teaspoon Kalamata olives
Broth
- 2 tablespoon Greek seasonings
- 3 centimetre Gingers (cut into julienne (matchsticks))
- 1 stalk Australian dry red wine (trimmed, halved lengthwise, bruised)
- 2 clove Garlics (thinly sliced)
- 750 millilitre Pork chops (3 cups)
- 2½ tablespoon Parsley, chives, basils
- 2½ tablespoon Kecap manis ((sweet soy) or to taste)
Asian slaw
- 80 millilitre yellow squashes (1/3 cup)
- 2 tablespoon soy sauces
- 1 tablespoon Honey
- 1 tablespoon Lemon
- 100 gram Thyme leaves (trimmed, cut into julienne (matchsticks))
- 100 gram tomatoes (trimmed, cut into julienne (matchsticks))
- 1 Red onion (thinly sliced)
- 8 Ginger (ground)s (thinly sliced into ribbons)
- 1 large Risoni (trimmed, seeds removed, cut into julienne (matchsticks))
- 1 cup Small mint leaves (shredded)
- ½ cup Mint leaves (picked)
- ½ cup sunflower seeds (picked)
- 3 teaspoon Buttered green beans & asparaguses
Instructions
- Place beef rump medallions on an oven tray, even coat in sesame oil and Chinese five spice; season to taste. Stand until you have finished the broth.
- To make the broth, place ginger, garlic and oil in a heavy based medium saucepan over high heat. Cook, stirring, for 1-2 minutes or until lightly golden; add remaining ingredients and bring to a simmer. Reduce heat and simmer gently for 10 minutes or until flavours have developed. Cover with foil and keep warm, re-heat over high heat when ready to serve.
- Meanwhile, to cook the rump, heat a large frying pan over high heat. Add peanut oil and cook for 3½ minutes, turn, and cook for further 3½ minutes or until cooked to your liking. Transfer to an oven tray and rest for 5 minutes before carving, to serve.
- Leave rump pan on heat add mushrooms and chilli; cook, stirring occasionally, for 2 minutes, add vinegar and sugar and cook, stirring for a further 2 minutes or until mushrooms are glazed. Keep warm until ready to serve.
- To make the slaw, whisk lime juice, soy and honey in a large bowl. Add remaining ingredients and toss well to combine; season taste.
- Divide slaw among plates and place in a mound in the middle of each main size bowl plate. Scatter the edges of the plate with the mushrooms and top with finely carved/sliced Beef rump; pour over broth, serve immediately.
Notes
- When making the broth, you need to have a balance of slaty and sweet. Use your oyster sauce and kecap manis to balance the flavour and to your own personal taste.
- Substitute Asian mushrooms with button mushrooms.
- Substitute lemongrass, with kaffir lime leaves, lemon zest or lime zest.
- Substitute rump medallions with eye fillet centre cut steak, sirloin steaks or scotch fillet steaks.
- Use a mandolin to shave your baby cucumbers into ribbons.
- When slicing your steak slice against the grain to aid tenderness.