MLA Spiced Aussie beef rump medallions, crispy Asian slaw, pickled mushrooms and black broth

  • Prep time 0Min
  • Cook time 0Min
  • Technique Sear
  • Meat Beef
  • Cut Round
  • Serves 6

Spiced Aussie beef rump medallions, crispy Asian slaw, pickled mushrooms and black broth

Ingredients

 Alternate cuts: Eye fillet center cut steak, sirloin steaks or scotch fillet steaks

For the medallions:
Four 11-oz. trimmed Aussie grassfed beef rump medallions
1 tsp sesame oil
2 tsp ground Chinese five spice
7 oz. trimmed and quartered shiitake mushrooms
7 oz. trimmed and quartered enoki mushrooms
1 small deseeded and finely chopped chili
2 tbsp rice vinegar
3 tbsp caster sugar

For the broth:

1 inch piece of ginger, julienne cut
2 cloves thinly sliced garlic
1 tbsp peanut oil
1 stalk lemongrass, trimmed, halved sideways and bruised
3 cups brown beef stock
2 1/2 tbsp oyster sauce
2 1/2 tbsp kecap manis (sweet soy)

For the slaw:
1/3 cup lme juice
2 tbsp soy sauce
1 tbsp honey
1 tbsp sesame oil
4 oz. sugar snap peas, trimmed, julienne cut
4 oz. snow peas, trimmed, julienne cut
1 each red onion, thinly sliced
8 each baby cucumbers, thinly sliced into ribbons
1 large pear, trimmed, seeds removed and julienne cut
1 cup shredded purple cabbage
1/2 cup picked mint leaves
1/2 cup picked coriander leaves
3 tbsp roasted black and white sesame seeds

Method

To prep: 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.

For 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 flavors have developed. Cover with foil and keep warm, re-heat over high heat when ready to serve.

For the medallions:
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.

For the slaw: Whisk lime juice, soy and honey in a large bowl. Add remaining ingredients and toss well to combine; season to taste.

To serve:
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.

Chef Notes:

  • When making the broth, you need to have a balance of salty and sweet. Use your oyster sauce and kecap manis to balance the flavor 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 center 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.