Wagyu beef always wins the hearts of steak lovers wherever it’s used.  When paired with a soft, buttery carrot puree and a rich red wine jus, this is a meal match made in heaven.

Serves 4


  • 4 x 150g-200g Waygu steaks
  • 2 tbsp of olive oil
  • 160g of mini king brown mushrooms
  • 20g of unsalted butter
  • 1 clove of garlic, minced
  • 2 cups of kale, torn

Caramelised carrot puree

  • 1 ½ tbsp of extra virgin olive oil
  • 5 cloves of garlic
  • 350g of carrots, cut into ½ cm pieces
  • 2 sprigs of thyme
  • 30g of butter
  • 80ml of chicken stock

Red wine jus

  • 3 tsp of olive oil
  • 1 brown onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves of garlic, squashed
  • 4 sprigs of thyme
  • 2 star anise
  • 1 bay leaf
  • 250ml of red wine
  • 325ml of veal stock


Step 1

Preheat oven to 150C.

Step 2

To make caramelised carrot puree combine carrots and olive oil in a baking dish, season to taste. Drizzle garlic in olive oil, wrap in foil and add to carrots. Roast in oven for 1 hour until carrot is tender.

Step 3

Transfer carrots to a medium saucepan. Add thyme, butter and chicken stock, bring to a gentle simmer, cover and cook for 10-15 minutes until carrot is completely soft. Remove thyme then puree in a food processor until smooth. Season to taste.

Step 4

Meanwhile to make red wine jus bring a medium saucepan to medium high heat, add oil, onion, carrot, celery and garlic and cook for 8-10 minutes until carameilsed. Add thyme, star anise and bay and cook for a further minute then deglaze with red wine. Cook until wine has reduced to ¼ cup, about 10 minutes.

Step 5

Add stock, bring to the boil and cook for 10-15 minutes until reduced to sauce consistency. Season to taste.

Step 6

Rub steaks with olive oil and season well with salt. Bring a frying pan to high heat, add olive oil and steaks and cook for 2-3 mins each side for medium rare.

Step 7

Remove from heat, cover and rest for 5 minutes. Meanwhile melt butter in the same frying pan and add garlic and mushrooms. Cook for 1-2 minutes until tender. Blanch cavolo nero in boiling water for 20 seconds, drain.

Step 8

To serve, smear carrot puree across plate. Slice steak and place on top of puree. Arrange mushrooms on a pile of cavolo nero and drizzle with sauce.