You currently have nothing in your basket.
020 7248 3569 | hello@tomhixson.co.uk
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.
tomhixson.com is secure and your details are protected
Need Help
Call 020 7213 9461
(Mon - Fri 8am - 4pm)
Email hello@tomhixson.co.uk
Security
We take every step to guarantee your details are safe when using our website.
Delivery
Our bespoke service ensures you receive the finest produce just how it leave us - completely fresh.
Refund Policy
Find the insides and outsides of our Refund Policy on our T&Cs page.
Tom Hixson x Leiths School of Food & Wine
To celebrate our one year partnership with Leiths School of Food & Wine, the...
Charcoal-seared Oakey Premium Wagyu Fillet
Enjoy this beautiful recipe from our suppliers at Oakey, to compliment their Aus...
Follow Us
Cuts Chart
Click on the animal to view cuts
Web Designers - KD Web, Copyright © 2014-2018, Tom Hixson. All Rights Reserved.
* Subject to availability of delivery slots and postcode restrictions.
**Bank Holiday Mondays - Orders placed on Thursday, Friday, Saturday, Sunday and Monday will be dispatched on Tuesday ready for a Wednesday delivery.
Magento Blog extension by aheadWorks