Wagyu beef wins hearts wherever it’s used, but the quality of the meat really deserves a dish that puts it in the centre. This method suggests grilling the steaks to seal the outside, leaving the beef tender and juicy. Resting the beef helps to keep the juices in.
- 4 x 120g waygu cube roll fillet steaks
- 2 tbsp olive oil
- 160 g mini king brown mushrooms
- 20 g unsalted butter
- 1 clove garlic, minced
- 2 cups cavolo nero, torn
Caramelised carrot puree
- 1 ½ tbsp extra virgin olive oil
- 5 cloves garlic
- 350g carrots, cut into ½cm pieces
- 2 sprigs thyme
- 30 g butter
- 80 ml chicken stock
Red wine jus
- 3 tsp olive oil
- 1 brown onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, squashed
- 4 sprigs thyme
- 2 star anise
- 1 bay leaf
- 250 ml red wine
- 325 ml 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.