Washugyu filet seared in a cast-iron and served with abalone, brown butter, and a cucumber and papaya salad.
by Chef Chef Andrew Kedziora of Stake Chophouse & Bar
This recipe was made in partnership with Washugyu.
Abalone
METHOD
- Remove abalone from shell with paring knife. Separate innards from meat, reserve.
- Cover Abalone with kitchen towel and use a rolling pin to “tenderize” the meat by lightly hitting the meat.
Brown Butter
METHOD
- Take the trim from 6 abalone and place equal volume of butter in pan.
- Cook on low heat until butter begins to caramelize.
- Strain, season with salt and red wine vinegar and reserve.
Green Papaya and Cucumber Salad
INGREDIENTS
- 1 ea. Green papaya
- 1 ea. Cucumber
- 2 ea. Chile de arbol, seeds removed
- 1 bunch mint
- 1 bunch Thai basil
- 3 ea. Limes
- 1 splash Fish sauce
- tt. Salt
METHOD
- Use a Beringer Slicer with fine tooth attachment to julienne cucumber and papaya.
- Finely chop the chile and herbs.
- Combine all in a bowl and toss.
- Season to taste.
To Finish & Serve
- Julienne abalone and poach in reserved brown butter until soft.
- Season papaya salad with extra brown butter
- Cook filet in cast iron with salt and pepper. Rest meat well before slicing
- Garnish with fresh Thai basil and mint.
