[Masterchef] Reverse Seared Ribeye, Black Pepper Butter Emulsion, Stir Fried Kailan and Black Fungus with Ginger and Garlic Sauce (NON-HALAL)

[Masterchef] Reverse Seared Ribeye, Black Pepper Butter Emulsion,  Stir Fried Kalian and Black Fungus with Ginger and Garlic Sauce (NON-HALAL)

The Asian answer to the “steak au poivre”.
 
Total Time: 2 hour
Prep: –
Cook: –
Ingredients Serves 3
[Masterchef] Reverse Seared Ribeye, Black Pepper Butter Emulsion, Stir Fried Kailan and Black Fungus with Ginger and Garlic Sauce (NON-HALAL)
Good quality beef rib eye
400g
Unsalted butter
45g or 3 tbsp
Salt
To taste
Oil
1 tbsp
Black pepper butter emulsion
Extra virgin olive oil
100ml
Unsalted butter
50g
Skimmed milk powder
50g
Toasted sesame oil
25ml
Eggs
2
Black pepper, crushed
1 tbsp
Black pepper butter emulsion
Shaoxing wine
50ml
Light soy sauce
25ml
Mirin
25ml
Butter
30ml
Garlic, crushed or finely sliced
2 cloves
Ginger, cut into thin strips and stored in iced water
1 piece (thumb size)
Method
[Masterchef] Reverse Seared Ribeye, Black Pepper Butter Emulsion, Stir Fried Kailan and Black Fungus with Ginger and Garlic Sauce (NON-HALAL)

Step 01

Season the rib eye with salt. Store in the fridge for at least 1 hour (or up to 24 hours).
Step 02
Preheat the oven to 100°C. Cook the ribeye in the oven for approximately an hour.
Step 03
Remove and let it cool.
Black pepper butter emulsion
Step 01
Combine olive oil, unsalted butter, and skimmed milk powder in a medium-sized saucepan.
Step 02
Over medium-low heat, allow the mixture to simmer until browned.
Step 03
Immediately plunge the saucepan into a big bowl of cold water. Let it cool completely.
Step 04
Add the toasted sesame oil and eggs, and mix with a hand blender until an emulsion is formed. Season with black pepper.
Step 05
Put into a serving bowl and leave it at room temperature.
Ginger and garlic sauce
Step 01
Heat Shaoxing wine and Mirin in a saucepan until simmering. Light the alcohol and leave to burn off for 2 minutes
Step 02
leave to burn off for 2 minutes. Add the soy sauce, ginger, and garlic and let it simmer for 10 minutes.
Step 03
Remove from heat and add butter while swirling the pan to help it emulsify. Keep warm.
To Serve
Step 01
Preheat a pan with oil until smoking. Add the rib eye and sear on high heat for about 30 seconds on each side.
Step 02
Add the unsalted butter and drizzle over the meat continuously until golden brown. Leave to rest on a warmed plate.
Step 03
Wipe the pan clean and reheat with oil until smoking. Add the vegetables and stir-fry for about 2 minutes.
Step 04
Remove from the heat and add half of the ginger and garlic sauce to glaze the vegetables.
Step 05
Slice the rib eye into thick slices and divide evenly. Serve with black pepper butter emulsion and stir-fried vegetables.
Step 06
Scatter lily bulbs around the dish (optional) and drizzle with the remaining ginger and garlic sauce.

Use a probe thermometer to ensure the perfect results every time.