Andy Ashby – Head Chef of Salon De Co, Spring Hill, QLD
Salon De Co’s Coffee Marbled Wagyu was designed to utilise every part of the striploin and showcase the quality of the beef. The dish serves two people and requires an overnight cook of 12 hours. The cook time to serve is about 30 minutes. Follow along with the video below to perfect this dish at home.
- 500g striploin
- High quality olive and canola oil
- ½ cup Will & Co ground coffee
- ½ cup rendered beef fat
- 1 cup chicken stock
- 20ml chardonnay vinegar
- 200ml full fat milk
- 2 dessert spoons crème fraiche
- 8 large artichokes
- 1kg beef tendon
- 2 cloves of garlic
- 2 small bunches of thyme
- Butter to baste
- Wild garlic flowers of nasturtiums
- Murray River Flaked Salt and Alpine Pepper to taste
Brine the beef tendon in 10% salt to 1 litre water. This will help relax and season the beef tendon before the cook.
If you have a sous vide machine set it to 88 degrees, bag the tendon and cook overnight to allow the tendon to turn gelatinous and soft.
Press the beef tendon into a tray before slicing it into thin sheets and drying for hours. This may seem like a long process, but the quantity of delicious puffed beef is worth it.
For the amazing QLD beef, rub it in Will & Co ground coffee for 20 minutes before washing off the coffee and allowing it to dry.
The artichoke is done in two ways. Lightly fried chips made by thinly slicing the artichoke and cooking in canola oil at 180 degrees celsius until golden.
While the oil is still hot, fry the slices of beef tendon until they puff and set aside on a paper towel to collect any moisture. Season with salt and pepper to taste.
Roast the remaining artichokes at a heavy heat of 220 degrees celsius until tender. Burn the outside slightly for an earthy flavour.
Using a quarter of the roasted artichokes and the crème fraiche blend until smooth for a puree.
Make the sauce for the dish by heating up the chicken stock, vinegar and full fat milk. You only want to heat until it reaches blood temperature otherwise it will split. Slowly add the rendered beef fat and blitz using a stick blender until emulsified.
To cook the wagyu, start with a heavy base pan, adding a small amount of oil and bringing to a smoking point before adding the beef. Cook until golden on either side (approximately three minutes), and finish in the oven. Note: the rest time is twice the cook time as we don’t want any juice from the beef leaving the steak.
Once the steak has been rested, crush the garlic lightly and using the same pan baste the wagyu with the garlic, thyme and butter.
Plate up the remaining components on the plate as desired before carving the beef against the grain and seasoning with salt and pepper to taste.