Longhorn Fillet Steak with Nobu Umami #5 Mushrooms, Lay The Table
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Longhorn Fillet Steak with Nobu Umami #5 Mushrooms

Longhorn Fillet Steak with Nobu Umami #5 Mushrooms, Lay The Table

I have enjoyed some formidable steaks in my time, but this one was right up there with the best of them. The breed: Longhorn (sourced Tori and Bens Farm, which were on sale at a nearby farmers market). The cut: Fillet. Cost- Around 8 per steak. The cooking method: Two minutes each side in a smoking hot cast iron pan; steaks flipped every 30 seconds; a knob of butter added to the pan 30 seconds before the end.

The latter, I think, is how that incredible crust you can see was formed. It was almost crunchy, with a taste of toffee. Inside, the steak was so flavourful and juicy I couldnt tell whether the liquid in m mouth was from the steak or from my own drool! Formidable. Utterly formidable.

Longhorn Fillet Steak with Nobu Umami #5 Mushrooms, Lay The Table
Longhorn Fillet Steak with Nobu Umami #5 Mushrooms, Lay The Table
Longhorn Fillet Steak with Nobu Umami #5 Mushrooms, Lay The Table
Longhorn Fillet Steak with Nobu Umami #5 Mushrooms, Lay The Table

However, as show-stealing as these steaks were, they had some competition on the plate. Those thrice-cooked chip pan chips, for example.

But mainly from the mushrooms, sautéed in double cream with a squeeze of my new discovery LauraSanttiniNobu Taste #5 Umami Paste. This has been a revelation to me ever since my neighbour Dave gave me a couple of tubes as a gift.

Longhorn Fillet Steak with Nobu Umami #5 Mushrooms, Lay The Table

And what a gift! A squirt from the tube adds the most unbelievably intense flavour bomb of savouriness to anything. In this case, these mushrooms. This particular paste blend is based on Japanese Miso, but the other one Ive tried in the range is more of an intense tomato puree, packed with anchovies, porcini mushrooms, balsamic vinegar and Parmesan cheese.

Longhorn Fillet Steak with Nobu Umami #5 Mushrooms, Lay The Table

Watch this space for more posts using the paste. (And, no, I have not been paid for this post).

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Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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