Black Angus Rib fillet with Toshiyaki glaze
(1 serve) · 300g Black Angus Rib fillet · 20-30ml Toshiyaki sauce · 100g oyster mushrooms (optional) · 50g green beans (optional) Lovely fresh Black Angus Rib fillets. Take a steak out of the fridge 2-3 hours before cooking. This allows you to cook the steak more evenly. In this case, oyster mushrooms are used along with green beans. You can use any left overs from last night instead of mushrooms. Heat up a pan. Cook the steak to your liking and turn it only once. Remove the steak from the pan. The steak needs to rest for half time of the cooking. If it took 10min to cook then, it needs to rest for 5min. While the steak is resting, put Toshiyaki sauce in the same pan and bring to the boil. The more you simmer, the thicker or more syrupy the sauce will be. Reduce to your consistency. Remove the sauce from the pan and cook mushrooms in the same pan. Hungry…. !!! |