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Dry Aged Aussie Wagyu Beef Sirloin
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Dry Aged Aussie Wagyu Beef Sirloin by David Lagonell – Chef Director at Temper
David Lagonell – Chef Director at Temper dry aged Aussie wagyu beef sirloin served with a pickled kumquat & green peppercorn salsa, triple cooked cassava chips and a salad of runner beans, mangetout and burnt cucumber with preserved lemon dressing.
Ingredients
Pickled kumquats
- 250g kumquats
- 500g caster sugar
- 250g water
- 250g vinegar
- 5g toasted coriander seeds
- 5g toasted coming seeds
- 1 bay leaf
Green peppercorn salsa
- 250g shallots finely diced
- 25g garlic finely diced
- 20g brined green peppercorns
- 100g pickled kumquats
- 100ml olive oil
- Maldon salt to finish
- 20g each of roughly chopped parsley, coriander and mint
Salad & preserved lemon dressing
- 250g runner beans
- 250g mangetout
- 4 Lebanese cucumber
- 50g pistachio roasted and crushed
- 20g tarragon
- 100g tomatillo (green tomato) cut into quarters
- Maldon salt and black pepper to taste
- 100g Preserved lemon dressing (below)
Preserved lemon dressing
- 3 preserved lemons
- 200ml olive oil
- 100ml lemon juice
- 6 garlic cloves
- Salt to taste
Cassava chips
- 2kg cassava
Steak
- 5 x 300g steaks
Method
Pickled kumquats
- Place finely sliced kumquats without seeds in a stainless steel bowl and set aside.
- Combine all the ingredients for the pickling liquor and bring to the boil.
- Simmer for 10 minutes and set aside.
- Pour the hot liquid into the bowl with the kumquats and let it cool down naturally.
Green peppercorn salsa
- Heat a frying pan over low heat, pour in the olive oil and immediately add the garlic.
- Once the garlic is golden brown add the shallots, this will stop the garlic from burning.
- Increase the heat to medium and sweat the shallots, add the peppercorns and kumquats with some of the pickling juices, correct seasoning.
- Set aside.
- Once cool add the chopped herbs and taste again.
Salad & preserved lemon dressing
- Cut lemons in half, remove pulp and seeds.
- Blend all the ingredients to a fine consistency, correct seasoning.
- Set aside.
- Cut and blanch the runner beans in boiling salted water for 5 mins, you want to keep the colour and texture so place them in icy water immediately after cooking. Do the same with the mangetout.
- Once chilled, drain well and set aside.
- Place the veg in a bowl and pour 30ml olive oil and a pinch of salt, transfer to a stainless steel sieve/strainer and place over naked flame, the idea is to smoke the veg and give them a bit of colour, keep on tossing to avoid burning on just one side. Do smaller batches if necessary.
- Set aside.
- Wash the cucumbers and place them whole directly on fire to blacken them, the skin should be black, this procedure is supposed to be quick, you need very intense heat and keep on turning until it’s the same colour all over.
- Chop into bite sizes and combine with the vegetable mix above in a stainless steel bowl.
Cassava chips
- Wash and peel the cassava and cook in salted water for 20 minutes.
- Drain well and cut into chunky chips.
- Fry at 160°c for 10 minutes.
- Fry again at 190°c until golden and crispy.
Steak
- Make sure the steaks are room temperature and season with salt.
- Heat a heavy frying pan over high heat, pour olive oil although aged beef fat is preferable.
- Sear the steaks really well, about 2 minutes on each side including the fat strip.
- Remove and let rest.
- Flash the steaks in a hot oven if needs be, slice on an angle, and top generously with the kumquat salsa.
- Serve with the triple cooked cassava and a bowl of salad.
- Add the tomatillo, dressing, tarragon and pistachio correct seasoning and serve alongside the steak and cassava chips.