If you want dry aged steak without the 45-day wait or the accompanying price tag, try this recipe for koji-brined steak! All the nutty flavor of dry-aged meat, minus the funky aftertaste.
Ingredients
Koji Filet Mignon Ingredients:
Adapted from recipe
Optional: 1 Cup koji
2 filet mignon steaks
As needed kosher salt
As needed freshly ground black pepper
3 Tbsp unsalted butter
2 cloves garlic, smashed
3-4 sprigs thyme
2-3 sprigs rosemary
2 Tbsp neutral oil
Bordelaise Sauce (see recipe below)
Duck Fat Pave Fries (see recipe below)
Asparagus (see recipe below)
Duck Fat Pave Fries Ingredients:
Adapted from: https://www.greatbritishchefs.com/recipes/confit-potatoes-recipe
2 ½ lbs yukon gold potatoes, peeled
7 oz duck fat
1 tsp kosher salt
½ tsp garlic powder
½ tsp onion powder
As needed fry oil of choice
As needed finishing salt
Asparagus Ingredients:
Adapted from recipe
1 stick unsalted butter, soft
1-2 anchovies
3 Tbsp neutral oil
8 oz asparagus, trimmed
2 Tbsp water
To taste kosher salt
To taste freshly ground black pepper
Bordelaise Sauce Ingredients:
6 oz dry red wine
1 small shallot, finely diced
2 sprigs fresh thyme
1 bay leaf
7 oz demi-glace
To taste kosher salt
To taste freshly ground black pepper
1 ½ Tbsp unsalted butter
Method
Koji Filet Mignon Method:
Optionally, add the koji to the base of a food processor. Pulse/blend the mixture until the granules are fine like the consistency of sand. Pass the processed koji through a fine mesh sieve to remove any remaining large pieces. Coat the steaks in the koji, then transfer them to a rack placed in a small rimmed baking sheet. Refrigerate the steaks, uncovered, for 2 days.
Rinse the koji off of the steaks (if applicable) and pat dry with paper towels. Season the steaks generously with salt and pepper.
Transfer the steaks along with the butter, garlic, thyme, and rosemary to a vacuum sealable bag. Seal the bag and set aside.
Prepare an immersion water bath (sous vide) to 130 °F. Submerge the vacuum package into the water and allow the steaks to cook for 2 hours.
Remove the steaks from the water bath and vacuum bags. Pat them dry and set aside.
Add th oil to a cast iron or carbon steel pan. Heat over high heat, then add the steaks. Season the steak with salt, then sear for about 1-2 minutes per side or until the crust has turned a deep brown.
Transfer the seared steaks to the serving plate(s) of choice, then serve with Bordelaise Sauce, Duck Fat Pave Fries, and Asparagus.
Duck Fat Pave Fries Method:
Preheat the oven to 225 °F.
Slice the potatoes very thinly using a mandolin. Transfer the potatoes to a large bowl and set aside.
Add the duck fat to a medium saucepot and heat over low heat until just melted but not hot. Add the salt, garlic powder, and onion powder to the duck fat and whisk to combine.
Pour the duck fat mixture over the potatoes and gently toss to combine.
Prepare a loaf pan with parchment paper, making sure to leave about 6 inches excess on the long sides of the pan.
Layer the duck fat coated potatoes into the prepared loaf pan.
Fold the excess parchment paper over the surface of the layered potatoes.
Bake the potatoes in the preheated oven for 3 hours.
Remove the cooked potatoes from the oven. Place another loaf pan pan, filled with rice or sugar, over the potatoes to compress them.
Allow the potato pave to cool to room temperature, then refrigerate overnight.
Once chilled, remove the pave from the loaf pan. Trim off any of the rough edges, then slice the loaf into rectangle about ¾ inch wide and about 3 ½ inches long.
Transfer the slices pave fries into the freezer for at least 2 hour or up to 5 days.
Preheat about 3 inches of fry oil in a high-walled skillet to 375 °F.
Working in batches, add the frozen fries to the preheated oil and fry for 3-4 minutes. Transfer cooked fries to a paper towel-lined sheet tray. Season generously with finishing salt.
Serve warm.
Asparagus Method:
In a small bowl, combine the butter and anchovies. Stir to combine using a spatula or fork and set aside.
Add the oil to a large saute pan. Heat the oil over medium-high heat.
Add the asparagus and cook for 1 minute.
Add the water to the pan, then cover and steam the asparagus for 2 minutes.
Uncover the pan and reduce the heat to medium-low.
Cook the asparagus for 1-2 minutes longer or until all of the water has evaporated.
Finish the asparagus with about 2-3 tablespoons of the anchovy butter and toss to combine. Season to taste with salt and pepper.
Serve immediately.
Bordelaise Sauce Method:
Combine the wine, shallots, thyme, and bay leaf in a medium saucepan. Bring the mixture to a simmer over medium heat until the liquid has reduced about by half its volume, about 6-8 minutes.
Add the demi-glace to the pan and bring the sauce back to a simmer. Continue cooking the sauce, while stirring periodically, until it is thick enough to coat the back of a spoon.
Strain the sauce and season to taste with salt and pepper.
When ready to serve, reheat the sauce in a small saucepan. Turn off the heat, then add the butter and whisk to combine. Serve immediately.