Wagyu Sirloin Steak
Ingredients
To Make The Mushroom Ragoût
Wagyu Striploin / 300 Gm
Shallots / 20 Gm
Garlic / 5 Gm
Thyme / 2 Gm
Butter / 50 Gm
Oil / 30 ml
Mushroom-Button / 80 Gm
Mushroom-Oyster / 50 Gm
Mushroom-King Brown / 60 Gm
Mushroom-Portabella / 80 Gm
Parsley / 5 Gm
Salt / 2 Gm
Black Pepper / 1 Gm
Chicken Stock / 100 Gm’
Chives / 5 Gm
Method
1) Make sure to remove excess fat on your striploin and portion out 300g servings.
2) Season and baste the beef before grilling. Before serving, slice 2 slices & leave it to rest.
3) Using the Tarragon Reduction for Bearnaise Sauce recipe, combine all ingredients in a saucepan and reduce until the desired flavour is obtained.
4) Prepare the sauce according to the instructions – Bearnaise Sauce and set aside.
METHOD
1) In a pan, melt the butter, sautéed shallots, mixed mushrooms, garlic, thyme, parsley, and seasoning.
2) Once the mushrooms are cooked, add a splash of chicken stock. Check the seasoning again.The Ragoût is now ready to serve.
Ingredients
Yield 600ml ( Portion Size 90ml)
Ingredients Quantity
Eggs 4 Each
Tarragon Reduction – Strained 160ml
Butter – Block – Clarified 400g
Salt – Fine 2g
Black Peppercorns – Crushed 2g
Tarragon Leaves – Chopped
Method
1) Combine the Tarragon Reduction and egg yolk in a stainless steel bowl.
2) Strain this in to a Bain-Marie (This is known as Sabayon.)
3) Whisk and cook the Sabayon until it reaches the ribbon stage.
4) Drizzle in your clarified butter and whisk thoroughly.
5) When the sauce is finished, stir in the chopped tarragon and seasoning.