wagyu beef

Seared wagyu sirloin on truffled jerusalem artichoke puree

Serves: 4 | Preparation Time: 45 min

Ingredients 

For the chrain

  • 1 beetroot
  • 4 tbsp freshly grated horseradish if available
  • 2 tbsp cider vinegar
     

For the truffled Jerusalem artichoke puree

  • 500 g jerusalem artichokes, peeled and sliced 1cm thick
  • 250 ml double cream
  • 1 bay leaf
  • 2 tsp truffle oil

For the crispy curry leaves

  • vegetable oil, for deep-frying
  • 1 handfuls curry leaves, from the stem

For the beef

  • 250-300g  Wagyu beef sirloin, trimmed of excess fat, at room temperature
  • 1 tbsp grapeseed oil

Instructions: 

For the chrain: preheat the oven to 180C/gas 4. Wrap the beetroot in foil and bake until cooked through - you will be able to insert a skewer through it. Remove from the foil and place in a bowl of iced water, then peel the skin off. Roughly chop it, then puree it in a food processor together with the horseradish and vinegar. Season with salt. 
 
For the truffled Jerusalem artichoke puree: place the artichokes in a pan with the cream and bay leaf, add a little salt and cover with water by 2cm. Bring to the boil, then cook over a moderate heat until the artichokes are cooked and the liquid has gone below the level of them. Remove the bay leaf, strain the liquid into a bowl, then purée them in a small food processor, adding some of the cooking liquid to thin it out. Mix in the truffle oil and season well. Keep warm. 
 
For the crispy curry leaves: heat the vegetable oil in a deep-fat fryer or pan to 180C. Deep-fry the curry leaves until crisp, then drain on kitchen paper. 
 
For the beef: depending on the beef, you may prefer to cook it in one piece and then slice it, or you may prefer to cook individual portions. Heat a heavy-based pan. Rub the oil all over the beef and season generously with sea salt. Cook the beef in the pan for 1 minute over quite a high heat. Turn the beef over and brown on all sides, cooking it to medium rare at the most. Leave to rest in a warm place for 5 minutes. 
 
To serve, dollop the artichoke puree onto four warmed plates. Slice the beef and lay on top, place a little chrain to the side, then scatter with the curry leaves.

Wagyu beef burger with roasted beets

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • 800g wagyu beef mince
  • 1 medium brown onion, finely chopped
  • 2 eggs
  • 1/2 cup breadcrumbs
  • Salt
  • Freshly ground pepper
  • 2 tbsp grated fresh horseradish or 1 tbsp bottled
  • 150ml sour cream
  • 4 sourdough bread rolls
  • salad leaf
  • 2 medium beetroot, roasted, peeled and sliced

Instructions 

Preheat a barbecue or grill to high.
Mix mince, onion, eggs and breadcrumbs together and season well.
Shape into four burger patties and grill on both sides, to your liking.
Combine horseradish and cream.
Cut bread rolls in half, toast lightly on the barbecue and fill with lettuce, beetroot, pattie and a few spoonfuls of horseradish sour cream.