Wagyu Beef; friend or foe when it comes to the hip pocket? Friend gets my vote. You can purchase a piece of Wagyu from your local butcher at an affordable price. We buy our meat from Tony at South Melbourne Market Meat. Tony or otherwise known as the South Melbourne Market Tenor sells high quality meat including Wagyu starting at $13 (fat grade 3-4) per fillet.This is our house hold favourite Greek style.
My top tips for recreating this recipe:
1. Dry your meat - otherwise they won't brown.
2. Use butter and olive oil to prevent the butter from burning.
3. Cook meat in a hot pan (ideally cast iron).
Here is the recipe.
Ingredients
2 pieces Wagyu beef fillet
salt and cracked black pepper to season the beef
1 punnet of cherry tomatoes
1 small packet of Dondoni's Greek feta cheese
1/3 bunch basil (roughly chopped)
3 golden shallots (thinly sliced)
3-4 tbsp extra virgin olive oil
1 tbsp red wine vinegar
cracked black pepper to season salad
3 desiree potatoes
3-4 tbsp creme fraiche
2 tbsp olive oil butter
craked black pepper to season salad
1 tbsp Dijon Mustard
3-4 tbsp extra virgin olive oil to round up the dish before serving
Serves 2.
Method
1. Prepare Salad
i. Cut each cherry tomato in half
ii. Peal and slice golden shallots thinly
iii. Remove feta cheese from its packaging and cut into small cubes
iv. Add all ingredients into a mixing bowl and add chopped basil, olive oil and red wine vinegar. Toss.
v. Season with salt and cracked black pepper. Set a side.
2. Prepare Potatoes
i. Peal and cut potatoes into quarters.
ii. Fill pot with cold water and add potatoes.
iii. Cook until potatoes are slightly tender.
iv. Discard water from pot once potatoes are cooked. Place pot back onto the burners to "dry" potatoes before mashing.
v. Mash potatoes and place pot back onto the burners. Add creme fraiche and butter. Fold into mashed potatoes.
3. Prepare Meat
i. Dry meat before seasoning with salt and cracked black pepper.
ii. Heat butter and olive oil in the pan.
iii. Once pan is smoking hot, add meat. Sear meat 5 minutes on each side for medium rare.
iv. Once meat is cooked on both sides, seal the meat edges and rest meat on its side. This will seal in the juices and prevent the meat from "bleeding" on the serving plate.
4. Plate up and round up dish with extra virgin olive oil and mustard.
Few questions!
ReplyDelete1. Why cold water and potatoes and not adding the potatoes into boiling water.
2. Why the need to "dry" potatoes before mashing?
3. When you say "seal the meat edges", this means to stand them up and cook them awhile?
Thanks!
1. Cold water because it helps cook the potatoes evenly and starch retention resulting in fluffier mash potatoes. If potatoes are added directly into boiling water, the outside of the potatoes will cook at a faster rate compared to the insides.
ReplyDelete2. "Dry" potatoes to prepare potatoes for absorbing all the flavours from the creme fraiche and butter. Also to prevent getting gluggy mash potatoes.
3. Yes. The main objective is to rest the meat before serving. Standing the meat this way will seal more of the juices in as there is less surface area for juices to flow out.