{"id":3942,"date":"2022-06-28T13:21:26","date_gmt":"2022-06-28T03:21:26","guid":{"rendered":"https:\/\/www.hawthornegarage.com.au\/?p=3942"},"modified":"2022-06-28T13:22:31","modified_gmt":"2022-06-28T03:22:31","slug":"pan-tossed-steak-with-asparagus-and-bone-broth-reduction-jus","status":"publish","type":"post","link":"https:\/\/www.hawthornegarage.com.au\/pan-tossed-steak-with-asparagus-and-bone-broth-reduction-jus\/","title":{"rendered":"Pan Tossed Steak with Asparagus and Bone Broth Reduction Jus"},"content":{"rendered":"
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Serves 6<\/h4>\n
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Ingredients: <\/strong><\/p>\n

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  • Extra Virgin Olive Oil<\/li>\n
  • 1 golden eschalot, chopped<\/li>\n
  • 2 cloves garlic, finely chopped<\/li>\n
  • 1 packet 500g The Stock Merchant Beef Bone Broth<\/strong> (GF)<\/li>\n
  • 4 Desiree potatoes, peeled & diced to 2.5cm cubes<\/li>\n
  • 2 tablespoons Megachef<\/strong> Oyster sauce (GF)<\/li>\n
  • 400g prime beef, trimmed and diced into 2.5cm squares<\/li>\n
  • 2 bunch asparagus, ends trimmed<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t
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    Method<\/h4>\n
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    1. Drizzle 2 tablespoons extra virgin olive oil into a shallow pan and lightly brown shallot and garlic.<\/li>\n
    2. Add 500g packet of The Stock Merchant Bone Broth to the pan and bring to a boil.
      \nOnce stock has come to a boil, add in diced potatoes, cover, and let simmer for 10 to 12 minutes or until potatoes become tender but still firm when inserted with the tip of a knife. Remove and drain potatoes. Cover and set aside.<\/li>\n
    3. Bring remaining stock to a gentle boil and let reduce to 1\/3 of liquid.<\/li>\n
    4. Add 2 tablespoons of Megachef oyster sauce to the reduced stock.<\/li>\n
    5. Mash finely 2 pieces of boiled potatoes with a fork. Add to stock and stir till thickened and glossy. Remove from heat.<\/li>\n
    6. Heat a large frying pan with 2 tablespoons of extra virgin olive oil. Once pan is hot, add diced beef and let sear and toss for 4 to 5 minutes, or until desired doneness. Do this in 2 batches if necessary. Season with salt and pepper to taste. Set aside.<\/li>\n
    7. In the same pan, sear and toss asparagus for 2 to 3 minutes. Season with salt and pepper.<\/li>\n
    8. Serve immediately with a drizzle of jus.<\/li>\n<\/ol>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n