A well-cooked steak is irresistible, such as those fl ipped over the fl ames at Rodeo Grill in the Al Bustan Rotana. Get some insider tips on how to make yours just as good.
Chef Mohammed says:
‘This is my signature dish because it makes use of Australian Wagyu beef tenderloin steak, grade nine, which cannot be found in many of the restaurants in the city. This is a special kind of quality meat grilled and presented in a special way.’
Ingredients (Serves four) • Four pieces of 200g wagyu beef tenderloin – grade nine (or your choice of good-quality tenderloin) • 30ml clarified butter • 4 beef tomatoes, sliced in half • 25ml extra virgin olive oil • 10g sugar • 220g blanched asparagus • 20g of butter cubes • 150g crispy-fried gaufrette potatoes (you can use a mandoline to make these latticed chips) • 4 fresh rosemary sprigs • Salt and pepper to taste • 200ml natural beef jus
Method 1 Season the tenderloin with salt and pepper. 2 Sear on the char-grill (you can use a barbecue) and brush with clarified butter. 3 Finish grilling in the oven with pre-set temperatures based on desired softness. Set aside. 4 On a plate, season the beef tomatoes with salt, pepper and a generous amount of extra virgin olive oil. Sprinkle with sugar and grill on both sides. Set aside and keep warm. 5 In a pan, sauté the blanched asparagus in 14g of butter then season with salt and pepper. 6 Heat the natural beef jus, seasoning it with salt and six grams of butter cubes. Pour on the serving plate. 7 Arrange the char-grilled tenderloin on the warmed plate with the gaufrette potato chips, grilled beef tomatoes and sautéed asparagus spears as pictured above. 8 Garnish with rosemary sprigs and serve immediately.
Chef Mohammed has 25 years of culinary experience in various international five-star hotels, including Beach Rotana Abu Dhabi, Jumeirah Beach Hotel, Emirates Towers, Bab al Shams and InterContinental Al Ain in the the UAE. He is currently the executive sous chef at the Al Bustan Rotana Dubai, and looks after the six restaurants at the hotel.