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
Button Mushrooms / 80 Gm
Oyster Mushrooms/ 50 Gm
King Brown Mushrooms / 60 Gm
Portobello Mushrooms / 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 the excess fat on your striploin, and portion out a 300g serving per person
2) Season and baste the beef before grilling
3) Using the tarragon reduction for the Béarnaise sauce, 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. Then sauté the shallots, mixed mushrooms, garlic, thyme, parsley, and seasoning
2) Once the mushrooms are cooked, add a splash of chicken stock. Check the seasoning again and adjust if needed3) The Ragoût is now ready to be served
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
