by Steenberg Executive Chef Kerry Kilpin
300g beef fillet
1 red chilli finely chopped
2 spring onion finely chopped
50g wild rocket
150g shimeji mushrooms
1 lime cut into wedges
50ml olive oil
25ml lemon juice
Combine the olive oil, lemon juice, soy and sugar. Mix well. Divide in half. Pour half over the mushrooms and allow to marinate for 30 minutes.
1 egg yolk
125ml sunflower oil
5ml truffle oil
10ml red wine vinegar
5ml hot English mustard
Place the egg yolk, truffle oil, red wine vinegar, water, mustard and a pinch of salt in a food processor. While the food processor is running slowly, add the sunflower oil to form an emulsion. The mixture will slowly start to thicken as you add the oil. Season with salt, taste for acidity. You may like to add a little more vinegar.
Season the beef with salt and pepper.
In a hot pan sear the meat on each side for 1 minute. Place in the fridge and allow to cool.
Char the corn on an open flame for 1 minute on each side. You want the corn to turn slightly black but not be completely burned. Allow to cool and slice off the cob.
To Assemble: Slice the beef as thinly as you can and lay flat over a large platter. Cover the entire surface of the platter with the slices of beef. Sprinkle the meat with the charred corn, chilli and spring onions. Season the meat with the remaining vinaigrette. Drizzle the truffle mayo over the meat. Garnish with the marinated mushrooms and wild rocket.
Serve with sliced lime wedges and a glass of Steenberg Nebbiolo.