Ben's best 70’s classic ...
Combine the ingredients and place the mixture in a glass bowl suspended over a simmering saucepan of water. Leave it to cook for
1/2 hour, until the sugar has completely dissolved.
Allow to cool, then use as a marinade.
The marinade will keep for up to 1 month in the refrigerator if stored
In an airtight container. It also freezes really well.
To prepare your steaks make an incision horizontally across the middle of each fillet and ¾’s around the circumference. Open it up and place two oysters inside each pocket and then fold back the meat to enclose the oysters inside. Wrap two pieces of lardo around the steak to secure the oysters and hold the shape of the fillet.
To make the sauce reduce the cognac, thyme and garlic clove until ¼ the volume. Then add the veal stock and reduce until the sauce covers the back of a spoon and is rich in flavour.
Prepare the remaining three oysters to garnish the cooked steak by gently patting them dry with absorbent paper. Smear each oyster with a finger tip worth of wasabi paste. Then roll the oyster loosely in shredded pastry and set aside.
To cook the steaks pre-heat your oven to 250 degrees. Heat a fry pan with a little butter and oil. Seal the steaks on both sides until golden. Brush each fillet steak with the miso marinade and place into your hot oven for 10 minutes for medium-medium rare. Allow to rest for 5 minutes.
While your steak rests heat 500mls vegetable oil in a wok. Then quickly fry each oyster and pastry parcel for 30 seconds and drain.
Place a small amount of wakame salad on each plate. Place each rested steak on top and then top with your fried oyster. Drizzle with the reduced sauce.
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