You currently have nothing in your basket.
020 7248 3569 | hello@tomhixson.co.uk
- Home /
- Foodie News from Tom Hixson of Smithfield /
- Charcoal-seared Oakey Premium Wagyu Fillet
Charcoal-seared Oakey Premium Wagyu Fillet
added on 22 July 2019
Charcoal-seared Oakey Premium Wagyu Fillet
Monday, 22 July 2019 10:55:08 Europe/London
CHARCOAL-SEARED OAKEY PREMIUM WAGYU FILLET WITH CRUSHED BROAD BEAN KOFTE, GOLDEN NEW POTATOES AND ROSEMARY BUTTER
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves:4
Ingredients:
1½ cup broad beans, peeled
4 egg yolks
2 cup multigrain breadcrumbs
¼ bunch parsley, very finely chopped
sea salt flakes and freshly-ground black pepper
½ cup plain flour
8 new potatoes, steamed and peeled
100g unsalted butter
2 Tbsp extra virgin olive oil
½ bunch rosemary, very finely chopped
vegetable oil, for deep-frying
4 x 200g Oakey Premium Wagyu scotch fillet steaks
1 Blanch the broad beans until just tender then refresh in cold water. Combine in a food processor with 2 yolk, ½ cup breadcrumbs and parsley, then purée until smooth. Season generously with salt and pepper, then form into four football-shaped pieces. Freeze until firm, then toss in flour, the remaining eggs, then remaining breadcrumbs.
2 Sauté the potatoes in 50g butter and 1 Tbsp extra virgin olive oil in a pan over a moderate heat for 10 minutes, until golden. Beat the remaining butter with the rosemary until smooth. Fry the broad bean kofte in hot (180°C) vegetable oil for 5 minutes, until golden and crisp. Drain on kitchen paper.
3 Season the Oakey Premium Wagyu fillet steaks generously with salt and pepper, then rub with the remaining extra virgin olive oil. Cook over a hot charcoal barbecue grill for 10 minutes, turning several times, until medium-rare. Set aside to rest for 3 minutes, then serve with the kofte, potatoes and rosemary butter.
