Beef Filet Steak with Grated Daikon Radish Vinegar Sauce

Beef Filet Steak with Grated Daikon Radish Vinegar Sauce‘The secret of this sweet but light sauce lies in the boiled grated onion.’

2 beef filets

salt and pepper to taste

2 tsp. olive oil

1/2 grated onion

200g sake (if you don’t have sake, you can substitute white wine or sweet sherry)

50g dark soy sauce

10g caster sugar

45g Matazaemon vinegar (sarsons will work)

100g grated Daikon radish (turnips work as a subsitute)

*

1 clove of garlic finely minced

1 tsp. fresh parsley

1 heaped tbsp. soft (not melted) butter

(make the garlic parsley butter) mix together then place in fridge to firm whilst you cop the rest.

Place the onion, sake, sou sauce and caster sugar in a pot and cook at low temp for 2ms. Remove from heat and allow to cool to room temperature. Add the grated radish or turnip and vinegar.

In a pan heat oil, season beef and the cook in pan on medium heat for 4ms each side.

Place on plate, spoon over the mixture and place a cube of garlic parsley butter on the top.

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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