Aussie Wagyu Sirloin
Aussie Wagyu Sirloin, Celeriac Fondant, Carrot, Oyster Mushroom, Red Wine Jus by Mark Walsh, Head Chef at Hogarths
Mark Walsh, Head Chef at Hogarths Aussie Wagyu Sirloin, Celeriac Fondant, Carrot, Oyster Mushroom, Red Wine Jus
Ingredients
Serves 4
- 4 Aussie wagyu sirloin steaks
- 1 celeriac
- 4 carrots
- 1 cardamom pod
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 1kg chestnut mushrooms
- 3 king oyster mushrooms
- 200g cavolo nero
- 1lt veal stock
- 1lt red wine jus
- 100g yellow mustard seeds
- 100ml white wine vinegar
- 100ml white wine
- 100g sugar
- ¼ bunch thyme
- 1 bulb garlic
- 1 block unsalted butter
Method
- Add the white wine, sugar and vinegar to a pan and bring to the boil.
- Blanch the mustard seeds and refresh 4 times.
- Then, simmer the seeds in the pickle for around 15 minutes.
- Add some carrot shavings to the pan, leaving the rest of the carrots to one side.
- Peel the celeriac and cut into fondants.
- Seal off in oil and add thyme and garlic. Then, add veal jus until ¾ full, and 50g butter.
- Cook in the oven until tender.
- Roast the mushroom down in a sauce pan with 1 clove garlic and 2 sprigs of thyme.
- Once caramelising, add 100ml veal stock. Simmer, blitz and pass.
- Peel the carrots. Then, toast the remaining seeds to release the aromats.
- Add to the carrot and vac. Then, steam until soft. Blitz and pass.
- Cut the oyster mushrooms, then score them and roast in a pan with thyme and garlic.
- Cook the steak and allow it to rest.
- Finally, char the cavolo nero and plate up.
