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
Ingredients
- 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
Method
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.