|1 red chilli pepper, skinless and diced|
1 green chilli pepper, skinless and diced
30g young lotus root, peeled and finely chopped
20g yardlong bean, diced
10g fresh ginger, peeled and grated
2 cloves garlic, peeled and grated
15g Yang Jiang fermented black bean
¼ tbsp Maggi® seasoning
¼ tbsp oyster sauce
½ tbsp soy sauce
¼ tbsp Szechuan peppercorn oil
¼ tbsp sesame oil
|1 tbsp scallion oil |
¼ tsp salt
¼ tsp sugar
250g Wagyu beef tenderloin
sea salt, to taste
black pepper, to taste
3 fresh strawberries
1 baby yellow carrot, peeled and blanched
2 tbsp extra-virgin olive oil
½ lemon, juiced
Smoked Chilli Salsa
- Grill chilli peppers on an open fire until charred. Scrape away the blackened skins, then halve, de-seed and finely chop the flesh.
- Hull lotus root and chop into equal size as chilli peppers. Rinse twice and set aside.
- Dice yardlong bean and set aside.
- Add water to steam Yang Jiang fermented black bean for 10 minutes, finely chop and set aside.
- Blanch lotus root and yardlong bean. Take note not to overcook so as to preserve the texture and colour.
- Place a saucepan over high heat. Once hot, add scallion oil, fermented black bean, grated ginger and garlic, and stir-fry until the aroma comes out. Add the prepared bean and lotus root, and toss well. Take note not to overcook so as to preserve the fresh colours.
- Season with Maggi® seasoning, oyster sauce, soy sauce, salt and sugar to taste.
- Spoon over a splash of Szechuan peppercorn and sesame oil and stir well.
- Once the salsa is nicely combined, remove the pan from the heat and set aside to allow to cool
- Griddle tenderloin to medium or as preferred, and rest for 10 minutes.
- Wash arugula and strawberries, then slice the strawberries lengthways into six wedges. Add olive oil and lemon juice to arugula and strawberries and toss to combine.
- Carve the tenderloin into thick slices of 1.5cm. Season to taste with salt and black pepper. Drizzle smoked chilli salsa over the beef slices and garnish with dressed arugula and strawberries.