Impress your mates with beef, the black pepper way

Chef Jeff Tan at Huami restaurant, SkyCity, with his dish of sauteed diced beef tenderloin and black pepper sauce. Photo / Greg Bowker

Whether it's dumplings, butter chicken or bratwurst, the New Zealand food scene has been enriched by food that travelled here along with new immigrants. But in the process, many dishes have also been created reflecting both a family's unique culture and background. With this in mind, five of New Zealand's top chefs share their favourite recipes that you can try to cook over summer, feeding friends and family.

From: Jeff Tan, Executive Chef, Huami SkyCity Auckland

Dish: Black Pepper Beef

Why he chose this dish:

"When I think of New Zealand, beef is one of the main things that come to mind. Usually over summer, people will have them on the barbecue. I know over the years that I have been a chef, black pepper seasoning is very popular and people of all ethnicities and nationalities like it. So I am sharing this recipe so everyone can have a go at having their beef a little different, and a fresh option to impress their friends."

INGREDIENTS

For 4 Servings (as part of a banquet)
200g beef tenderloin
1 tablespoon potato flour
1 tablespoon Maggi seasoning or mushroom soy sauce
1 spring onion sliced
¼ yellow capsicum cut into 1cm squares
¼ red onion cut into 1cm squares
100g butter
1 large clove garlic, sliced thinly
1 tablespoon cooking oil

SAUCE

1 clove garlic, minced
100g soft brown sugar
50ml Worcestershire sauce
2 teaspoons powdered black pepper
1 tablespoon Maggi seasoning or mushroom soy sauce
1 tablespoon tomato sauce
50g plain flour
1 teaspoon chicken stock powder
1 tablespoon oyster sauce

METHOD

1. Cut the beef tenderloin into 2cm cubes and marinate with the Maggi seasoning (or mushroom soy sauce), potato flour and a little of the cooking oil for about 10 minutes.
2. Heat a wok or frying pan; add the butter and sliced garlic; cook until the garlic is soft and fragrant. Add the remaining ingredients, fry for 2 minutes then keep aside.
3. Heat the wok again, pour in the remaining oil then fry the beef cubes till cooked (about 10 minutes for medium rare). Add the previously cooked vegetables and all the sauce ingredients together in the pan; lightly mix and serve.