Date
17 October 2018
Keanu Au, head chef of Gingers Catering Hong Kong, prefers the 8-ounce Angus beef from Australia for the dish. Photo: HKEJ
Keanu Au, head chef of Gingers Catering Hong Kong, prefers the 8-ounce Angus beef from Australia for the dish. Photo: HKEJ

Recipe for grilled Angus beef with prosciutto-wrapped haricots

In the pursuit of original taste, beef lovers agree nothing but the steak matters.

And so to arrive at a superb meat texture, the chef chooses the fillet cut for the main course grilled Australian Angus beef with prosciutto-wrapped haricots verts.

Keanu Au, head chef of Gingers Catering Hong Kong, prefers the 8-ounce Angus beef from Australia to that from the US because the meat is more tender with a lower fat content.

In addition, Australian beef is more intense in flavors and has a more profound texture.

Timing is crucial: when the salt and other seasonings are added will greatly affect the steak, the chef reminds us.

Only just before pan-frying the fillet of beef does Au sprinkle the salt and pepper, or else the juice would leak from the steak.

In order to retain the essence of the beef, the grill pan has to be sufficiently hot for searing the steak, says Au.

Each of the six sides of the beef should be well-fried for one minute and 30 seconds before proceeding to another facet in a clockwise fashion.

Remember not to wash the pan after the steak. To prepare the sauce, add some red wine and butter into the pan. Together with the residue beef juice, it would become a beautiful thick sauce.

For the prosciutto-wrapped haricots verts, Au says the 24- or 36-month-old Italian ham would be a better option.

Haricots verts, also known as French beans, are among the most popular ingredients for side dishes and salad.

The vegetables should be boiled in salted water to remove the excessively grassy flavor.

Here’s the recipe for grilled Australian Angus beef with prosciutto-wrapped haricots verts:

Ingredients:

8-ounce Australian Angus beef fillet, 4 slices of prosciutto, 1 bag of haricots verts, salt, pepper, olive oil

Ingredients for the sauce:

Red wine, butter

Directions:

1. Boil haricots verts in salted water for two minutes. Rinse the vegetables in cold water and dry them. Slice the ham in half, and wrap it with three stalks of beans.

2. Heat the prosciutto-haricots verts wraps inside a preheated oven at 200 degrees Celsius for five minutes.

3. Marinate the steak with salt, pepper and olive oil.

4. Pan-fry each side of the steak for 1.5 or 2 minutes in medium-high fire.

5. Heat the pan-fried steak inside a preheated oven at 200C. Depending on your choice, a 25-minute baking time would be great for a well-done steak, 20 minutes for medium and 10 minutes for medium rare.

6. Add red wine and mix it well with the leftover beef juice at the grill pan. Then add a slice of butter to thicken the sauce.

This article appeared in the Hong Kong Economic Journal on Dec. 31.

Translation by Darlie Yiu

[Chinese version 中文版]

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Ingredients for grilled Angus beef with prosciutto-wrapped haricots. Photo: HKEJ


Slice the ham in half, and use it to wrap three stalks of beans. Heat the prosciutto-haricots verts wraps in a preheated oven at 200°C for five minutes. Photo: HKEJ


Marinate the steak with salt, pepper and olive oil. Pan-fry each side of the steak for 1.5 or 2 minutes in medium-high fire. Photo: HKEJ


Heat the pan-fried steak in a preheated oven at 200°C. Decide a suitable baking time. Add red wine, mix it well with the leftover beef juice, and add butter to thicken the sauce. Photo: HKEJ


Writer of the Hong Kong Economic Journal

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