Pan Seared Beef With Wasabi Sauce Recipes

SEARED SIRLOIN WITH JAPANESE DIPS

Steps:

• Rub the beef generously with oil and season well. Heat a heavy frying pan and sear the beef on all sides for about 8 mins in total for very rare, 10 mins for rare and 12 mins for medium-rare. Remove from the pan and set aside.
• While the meat is resting, prepare the accompaniments. For the ponzu dipping sauce, mix all the ingredients together with a splash of water until the sugar has dissolved, then set aside. For the wasabi cream, stir the ingredients together until completely mixed, then set aside.
• After the beef has rested for 10 mins, use your sharpest knife to carve it into thin slices. Fan the slices out on a serving platter, scatter with the cucumber, then the cress, followed by the sesame seeds. Bring to the table with the two sauces and the ginger in small serving dishes for dipping and spreading over the beef slices. Serve with chopsticks and sticky rice on the side, if you like.

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.

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.

TEDDY'S MOMMY'S PAN SEARED AHI TUNA WITH WASABI SAUCE

Steps:

• Grate Daikon radish first, prep two plates with the radish laid out in a thin layer large enought to place a tuna steak on, leave out so it can get to room temperature (it isn't as good cold).
• Mix together all sauce ingredients and set them aside.
• Rinse tuna under cold water and pat dry.
• Place sesame seeds, coriander, salt, and pepper into a bowl large enough to dip the steaks into. Mix the ingredients well.
• Dip both sides of steaks into spice mix pressing down lightly to help the spices stick to the steaks.
• Warm sesame, and regular oil in deep 10" (I use a non-stick) frypan over medium high heat(gas 8) until they're shimmery.
• Carefully place both steaks into oil.
• Keep an eye on the side of the steaks, when they start to slightly brown turn them over and brown the other side.
• When done transfer steaks to cutting board and slice into 1/2" strips.
• Then place on beds of daikon radish and pour half of sauce over each steak.
• I usually serve this with a side of jasmine rice, or my recipe for wasabi mashed potatoes.

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.

PAN-SEARED BEEF STEAKS

Steps:

• Trim the steaks of any gristle. If you are using top sirloin, cut into 4 steaks of roughly equal size. To make the marinade, in a shallow bowl large enough to accommodate the steaks, combine the garlic, pepper, Maggi sauce, and oil and mix well. Add the steaks and use your fingers to coat all sides. Set aside for 30 minutes, turning the steaks over after 15 minutes.
• Heat a 12-inch heavy-bottomed or cast-iron skillet over medium heat until hot. To test if it is ready, flick a drop of water into it. It should immediately dance and then evaporate. Add the steaks and let them cook, undisturbed, for 6 minutes. The steaks should be well browned on the underside. Use tongs to turn the steaks over. Cook them on the second side, undisturbed, for another 4 minutes for rare, 5 minutes for medium-rare, and 6 minutes for medium. If you are unsure about the doneness of the meat, nick a steak with the sharp point of a paring knife and check the color.
• Transfer the steaks to a plate and tent loosely with aluminum foil. Let rest for 5 minutes before thinly slicing across the grain. Arrange the slices on a platter and include the juices, too. Serve immediately.

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.