Seamus O'Connell's Wagyu Beef
"The first time I tasted Wagyu beef was when I was studying keiseiki in Kyushu, Japan's southernmost island, and it was a palate changing moment, the nutty rich fat marbling yielding heavenly meaty pleasure."
SERVES
4
PEOPLE
PREP TIME
40
MINUTES
Ingredients
1kg rump cap of Wagyu
flaky sea salt and freshly ground black pepper
For the sauce
200ml white wine
800ml beef stock
500ml cream
2 cloves garlic, smashed
30g fresh tarragon, chopped or one tbsp dried
sea salt and white pepper
20g dried black trumpets or porcini mushrooms (soaked in cold water, drained and chopped)
400g fresh chanterelle, crepe or chestnut mushrooms
a little butter
salt and freshly ground black pepper
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