Charred Pepper Steak with Butternut Puree and Blue Cheese

by Kristian Vale

You'll need

  • 350g-4006 Wagyu rump cap
  • 10g Black pepper
  • 10g Sichuan pepper
  • 700g Butternut pumpkin
  • 100g Butter
  • 1L Chicken stock
  • 1tbsp Sugar
  • Maldon sea salt
  • Ground white pepper
  • 20g stilton blue cheese
  • Baby coriander for garnish

Here's how

  1. For the pumpkin puree: Cut the pumpkin into smaller pieces, around 10-15cm in size. Add chicken stock, salt and sugar into a saucepan and bring to the boil. Once boiling, reduce the heat to a simmer and throw in the pumpkin. Cook until the pumpkin is tender. Once you're there, strain the pumpkin (remember to keep the cooking liquor) into a household blender. add 50g butter and half of the cooking liquor and blend until you've got a fine, smooth puree. Season to taste.
  2. For the steak: Toast the Sichuan and black pepper, then blend coarsely and smother the steak in the mixture. Let it marinade for 20-30 mins at room temperature. In a heavy based skillet, cook the steak for roughly 3-4 mins on each side, or until cooked to taste. Add the remaining 50g of butter and baste to flavour and enhance the meat.
  3. Let the steak rest for 10-15mins, then slice garnish with the blue cheese, pumpkin puree and coriander.

About the Author

Kristian Vale

Kristian is Head Chef at China Lane: a stylishly relaxed dining experience within the beautiful inner city lane way of Angel Place. Seasonal produce, traditional flavours and modern techniques with a downtown 1930s Shanghai – meets – Mad Men feel.

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