Seared beef fillets with garlic chips

Ingredients:

1. 400gms of sirloin, fillet or rib-eye steaks
2. 1 tablespoon of premium oyster sauce
3. 20 gm butter
4. 5 cloves garlic
5. Salt and fresh black pepper to taste

Method:

1. Peel and shave the whole garlic cloves with a mandolin into fine slices and fry in hot vegetable oil until golden brown. Then set aside to let cool before bottling and refrigerating.

Tip 1: If it’s cooled it will stay crispy for months and there is bottle of these golden garlic chips in my refrigerator at the ready.

Tip 2: It is extremely easy to over-cook the garlic chips so ensure the oil is sufficiently hot and removing garlic chips when it is beginning to turn light brown in colour).

2.  Marinate the meat with the oyster sauce (just don’t tell steak purists this step or you’ll never get going), ensuring all surfaces are evenly coated and leave the meat in the refrigerator.

3. Heat 3 tablespoon of vegetable oil in a hot frying pan until it is smoking, then gently slide in the sirloin steak.

4. Sear the steaks for 3 minutes (depending on thickness) on one side and then flip onto other side.

Tip 3: Ensure the steaks are sufficiently seared on one side before flipping  the steak over just once.

5. When the steaks are gently seared on both sides, remove and let rest for 3 minutes.

6. With a very sharp knife, cut the steaks into good bite-size cubes.

7. Heat butter in pan and return steak cubes and toss quickly, adding a pinch of salt to taste. The remove the steak cubes when slightly brown onto serving plate.

8. Sprinkle freshly cracked black pepper and a twist of lemon juice.