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
Method
First, make the sauce.
Combine the wine, stock, cream, garlic and the soaked, dried and drained mushrooms in a large saucepan and simmer for 30 minutes. Add tarragon and if needed thicken with 1 tablespoon of arrowroot dissolved in 2 tablespoons water.
Chop the fresh mushrooms into bite sized pieces, fry in butter and season with salt and freshly ground black pepper, cover and cook for three minutes. Add to the sauce.
Season the steaks with flaky sea salt and freshly ground black pepper.
Heat a pan grill on a high heat.
Cook the steaks rare or medium rare but not well done.
Alternatively, cook over fire. Allow to rest.
Serve on a bed of sauce with the mushrooms and garnish as desired. Serve with seasonal vegetables.
