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Seared Washugyu Beef Tenderloin

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

  1. Remove abalone from shell with paring knife. Separate innards from meat, reserve.
  2. Cover Abalone with kitchen towel and use a rolling pin to “tenderize” the meat by lightly hitting the meat.

Brown Butter

METHOD

  1. Take the trim from 6 abalone and place equal volume of butter in pan.
  2. Cook on low heat until butter begins to caramelize.
  3. 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

  1. Use a Beringer Slicer with fine tooth attachment to julienne cucumber and papaya.
  2. Finely chop the chile and herbs.
  3. Combine all in a bowl and toss.
  4. Season to taste.

 To Finish & Serve

  1. Julienne abalone and poach in reserved brown butter until soft. 
  2. Season papaya salad with extra brown butter
  3. Cook filet in cast iron with salt and pepper. Rest meat well before slicing
  4. Garnish with fresh Thai basil and mint.