Potato Roesti with Seared Beef and Wasabi
Simple and stylish, Potato Roesti with Seared Beef and Wasabi can be used as finger food with cocktails or as an entree. Either way it is delicious and easy.
Preparation time: 10 minutes and resting time
Cooking time: 20 minutes
4 medium to large potatoes about 850 g (1 3/4 lb)
60 g (2 oz) butter
500 g (1 lb) thick piece of rump steak or eye fillet
1 tablespoon (20 ml) extra virgin olive oil
250 g (8 oz) creme fraiche
2 teaspoons wasabi
baby rocket (arugula) leaves, to garnish
1/4 cup (60 ml/ 2 fl oz) kecap manis (Indonesian soy sauce) or soy sauce
1 tablespoon honey
1 clove garlic, crushed
1 teaspoon grated ginger
1 teaspoon Chinese five spice powder
1 tablespoon (20 ml) sherry or sake
1 teaspoon (5 ml) sesame oil
- Combine marinade ingredients and marinate beef for several hours or overnight, turning occasionally.
- For the roesti: peel and grate potatoes; place in a bowl and cover with cold water. Melt butter in a large pan or electric fry pan.
- Squeeze handfuls of potato dry and fry in small rounds –neaten the shapes by using a 5-6cm (2-2 1/2 in) round pastry cutter.
- Push down with the back of a spoon to compress. (Once each roesti has begun to set and cook, the pastry cutter can be removed and reused for the next roesti). When golden brown turn over and fry other side until golden.
- Repeat with remaining butter and potato until all roestis are cooked. Alternatively, once lightly golden on both sides, finish off in a hot oven for 5-10 minutes. Can be kept warm in a low oven or serve at room temperature.
- Meanwhile combine creme fraiche and wasabi.
- To cook the beef: place a medium frying pan over high heat, add oil and fry rump for only about 2 minutes each side to keep medium rare. (Seal fillet in a pan and cook in a hot oven for 5-10 minutes). Remove from heat and rest for 10 minutes before slicing.
- Top roesti with slices of beef, wasabit creme and a tip of rocket leaf.
Wine: Wasabi is wonderful with sparkling wine. Choose a rose style here, to further complement the beef.
Recipe from Lyndey Milan, The Best Collection (New Holland 2009, 2013)
For a change try Sweet Potato Roesti