Sirloin Steak Served With Mashed Potatoes by Chef Befrey Musonye Styne, H&S Chef Of The Month

H&S Chef Of The Month

Chef Befrey Musonye Styne

Nationality: Kenyan

Interview With H&S Magazine

Who Is Befrey Musonye Styne?

Commonly referred to as Chef Musonye; I’m a highly motivated and passionate team player, who accepts challenges as opportunities and projects excellence as my mantra. I also have an insatiable quest for knowledge, hence always willing to learn new skills and follow through on new ideas.

 

Type Of Cuisine?

As a Chef, I specialize in a fusion of both hot kitchen dishes and pastry, offering a unique blend of flavours and techniques from a variety of cuisines. This showcases my versatility and creativity in the kitchen.

 

What Inspired You To Become A Chef?

Due to my culinary aptitude, I became highly interested in the kitchen from a young age. One memorable moment was when my dad took me for lunch at Safari Park Hotel & Casino. The adrenaline rush I experienced from hearing the sound of the chopping board meeting the knife was incredible. Cooking and baking, for me, are forms of art, providing an outlet for creativity and self-expression. The ability to craft unique dishes, experiment with flavours and techniques, and constantly push boundaries serves as a significant source of inspiration for me.

The dynamic and fast-paced nature of the kitchen environment is particularly attractive to me. The challenge of working under pressure, constant problem-solving, and collaborating with a team motivated me to pursue a career as a chef. Moreover, the thrill of seeing people come together because of food serves as a powerful motivator.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

One of the biggest challenges I’ve faced is maintaining consistency in the quality of dishes, especially when working with perishable ingredients. Ensuring that every plate leaving the kitchen meets the same high standards can be quite demanding. Factors such as ingredient availability, changing seasons, and variations in produce quality can greatly affect the taste and presentation of a dish.

Consistency also impacts customer satisfaction and builds a chef’s reputation. Achieving consistency requires precise measurements, strict adherence to recipes, and efficient kitchen management. It also entails training and maintaining a skilled and dedicated team that is committed to upholding the set standards.

Another challenge is the continuously evolving trends and ever-changing customer preferences. Chefs often find themselves adapting to new dietary restrictions, seeking innovative techniques, flavours, and catering to diverse cultural palates. Staying ahead of these trends while ensuring consistency can be a delicate balancing act.

 

What’s Your Biggest Achievement In The Culinary Industry?

My experience in culinary arts has enabled me to achieve significant milestones, inspiring me to establish my own business. This endeavour has propelled me to new heights and positively impacted my career trajectory, while also bringing joy and satisfaction to my customers. Additionally, I have received recognition for my work, being featured in East African Chefs, a food infotainment magazine.

 

When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

To me, it’s all about achieving a balance between technique, ingredients, and creativity. A skilled chef harmonizes sound techniques to highlight the excellence of high-quality ingredients and draws inspiration from creativity to deliver an exceptional dining experience. It is this equilibrium that can elevate cooking to an art form and create a lasting impression on diners.

 

Recipe Of The Week: Sirloin Steak Served With Mashed Potatoes

The Sirloin Steak

Ingredients:

• 3 Tbsp high heat cooking oil
• 1½ to 2-inch-thick steak
• ¼ cup butter
• 2–3 cloves of garlic
• 1 bunch of rosemary herb
• Salt and pepper to taste

The Mashed Potatoes

Ingredients:

• 1kg of potatoes
• Salt and pepper to taste
• ¾ cup unsalted butter
• ½ cup milk
• ½ cup sour cream (optional)
• ½ bunch of finely chopped chives (optional)

 

Preparation: The Sirloin Steak

Pat the steak dry with paper towels, then season generously with salt and pepper on both sides. Next, add oil to a 10-inch skillet & heat over medium high heat until it’s just about to smoke. Add the seasoned steak to the skillet and sear for 4–5 minutes (or until a golden brown crust is formed) on both sides. Add 3 tablespoons of butter, crushed garlic cloves and any hearty herbs. Baste repeatedly with butter until medium well or 135F is reached. Once done, take the steak out, coat with a little butter and let it rest for 5-8minutes. Slice the steak before serving.

Preparation: The Mashed Potatoes

Peel and rinse the potatoes and cut into 2-inch cubes. Dump all potatoes into a medium pot and cover with water, season generously with salt to taste & set over medium high heat. Bring to a boil and let boil for 10-15mins. Potatoes should be easily pierced with a fork. Drain once finished and add back into the pot. In a small sauce pan, add in unsalted butter and whole milk. Set on the stove over medium heat just until the butter is melted and mixture is hot. Using a hand held masher, mash all the potatoes until all the potatoes are mashed. Add in the hot butter and milk and mix together, you can now add and stir in the sour cream. Season to taste with salt and pepper, add the chives and mix together until thoroughly combined. Serve as desired.

 

Plating

On a plate, place the pieces of steak and then, using a piping bag pipe with a piping tip, pipe some mashed potatoes as desired. You can add some of your favourite sauce or sides, and serve hot!