Still celebrating the Chinese New Year (a sixteen day festival), we post a stunning dish from Mei Ume Head Chef Tony Truong at Four Seasons Hotel London, Ten Trinity Square. Try this simplified version of one of his signature dishes, Wok-fried Hereford beef fillet in spicy black pepper sauce, for you to cook home.
Tony’s traditional Cantonese style of cooking combines classic Chinese flavours to highlight the main quality ingredient of each dish.
Alternatively, we invite you to enjoy extra benefits when dining at Mei Ume as a Luxury Restaurant Club member. Join us as a Club member and enjoy a complimentary signature cocktail and small dim sum basket when dining from the a la carte menu. Simply download the free app here and follow instructions to join the Club.
Recipe: Wok-fried Hereford beef fillet in spicy black pepper sauce
Black Angus beef cubes
Red chilli (Sliced)
Garlic 1 clove (thinly sliced)
Black pepper 1 tsp
Oyster sauce 50 ml
Dried shrimp 10g
Garlic 1 clove (thinly chopped)
Butter 20 g
Corn flour 20g
Add a small amount of oil to a wok and heat
Add the cubes of Black Angus beef and cook in the wok until lightly cooked/brown
Prepare the Black Pepper Sauce, combining the ingredients in a pan and cooking together
Add the Sauce to the wok with the Black Angus Beef and fry
Add the Shitake mushroom, spring onions and chilli and continue to fry until the meat is cooked through (7-8 mins)
Mei Ume – Four Seasons Hotel London at Ten Trinity Square, 10 Trinity Square, London, City, EC3N 4AJ T: 0207 297 3799