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.
- 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
Preheat oven to 150C.
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.
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.
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.
Add stock, bring to the boil and cook for 10-15 minutes until reduced to sauce consistency. Season to taste.
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.
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.
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.