Foodie News from Tom Hixson of Smithfield - Charcoal-seared Oakey Premium Wagyu Fillet

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Charcoal-seared Oakey Premium Wagyu Fillet

Foodie News from Tom Hixson of Smithfield

Charcoal-seared Oakey Premium Wagyu Fillet

added on 22 July 2019

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.

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