Steak au poivre from the Konro Grill

Name: Steak au poivre from the Konro Grill
Yield: 4 personen
Cuisine: Japans
Ingredients: 500 gram diamanthaas of ossenhaas; 2 dl jus de veau; 50 ml ponzu; 6 citroenen, goed gewassen; 2 limoenen, goed gewassen; 25 gram grofgemalen zwarte peper; 15 gram Maldon-zeezout

By Chef On A Mission · Video 1:55

We’re going to make a very special take on steak au poivre. To do this, we’ll roast a fillet of beef and coat it with lemon pepper. We’ll do this on the Kasai Konro grill over binchotan charcoal. It gets extremely hot, which allows us to create a really crispy crust. Towards the end, we’ll baste the meat with a reduced veal jus flavoured with ponzu, then coat it in lemon-lime pepper.

Ingredients

Steak for 4 people

500 grams of diamond tenderloin or beef tenderloin
2 dl veal jus
50 ml ponzu

Lemon pepper, approximately 100 grams

6 lemons, thoroughly washed
2 limes, thoroughly washed
25 grams of coarsely ground black pepper
15 grams of Maldon sea salt

Preparation

First, make the lemon pepper. To do this, preheat the oven to 60 °C.
Using a Microplane grater, grate only the yellow part of the lemon zest. If you like, you can also add other citrus fruits; I’ve added a bit of lime here.
Spread the grated mixture out on a baking tray lined with baking paper.
Leave to dry for 1½ to 2 hours until the grated mixture is completely crisp and dry. Leave to cool completely.
Briefly grind the dried zest in a spice mill and mix with the black pepper and salt.
Leave the meat, covered with cling film, to reach its core temperature for half an hour in an oven at 50 °C.
Place a sufficient amount of binchotan in the Kasai grill, light it with a few firelighters or kindling, and open the vents.
Heat until it glows red. Make sure there are no more flames.
Reduce the veal jus and ponzu together until they form a light syrup.
Let the meat roast over the charcoal smoke and heat, turning it very frequently so that it becomes crispy all over.
Once the meat is crispy all over and the centre has reached 50 °C, you can glaze the outside with the reduced veal jus.
Then sprinkle the lemon pepper over it straight away.
Leave the meat to rest for 10 minutes in the oven at 50 °C or covered with cling film.
Whisk the sauce with butter and serve it on the side.