Seared Fillet Stack with Asian Dressing- Stir Crazy Cooking

• 1kg Beef Fillet
• 4 large brown mushrooms
• 2 ripe avocados
• 3 large potatoes, washed and thick sliced
• Bean sprouts for garnish
• Wild Rocket to plate

Basting Sauce:

• 40% Teriyaki Sauce
• 40% Soya sauce
• 3 fresh Ginger
• 2 cloves garlic, finely chopped
• Use about ½ cup of each sauce as a measure and top up to cover the meat.

Serving Sauce:

• 1 Cloves fresh garlic, finely chopped
• 4 Tbsp soy sauce
• 1 Tsp sesame oil
• 2 Tsp light brown sugar or Palm sugar
• 1 Tsp chopped red chillies
• 4cm fresh Ginger, grated
• 1 Tbsp Mirin (sweet rice vinegar)
• 4cm fresh Ginger, grated
• 1 Tbsp Mirin (sweet rice vinegar)
• ¼ cup Dashi (fish stock or alternately, use 1 Tbsp fish sauce)
• ½ cup water

• Soak the fillet in a sauce for min. 1-6 hours, turning occasionally
• Meanwhile, heat the oven to about 200 DegC
• Oil a baking dish and lay the potato slices on the baking tray.
• Cook the potato in the oven and cook until just starting to crisp.
• Sear the fillet in a hot wok or on an open fire all over and cook for about 5 -10 minutes, (depending on the thickness of the fillet and the required meat prep), turning on all sides.
• Remove the fillet and let stand for about 10 minutes.
• Cook the brown mushrooms in a frying pan with a little oil and black pepper until just cooked.
• move and allow to cool long enough to slice them into strips.
• Set aside and keep warm for plating.
• Slice the fillet into slices across the fillet.

To Serve:

• Layer the ingredients on a plate, starting with a bed of rocket.
• Layer the potato, peppered mushrooms, fillet, then avocado in layers (you should be able to make two layers per person).
• Drizzle the serving sauce over the stack and garnish with bean sprouts
• Serve on a plate of wild rocket with roasted baby tomato.