Wagyu and Brassicas
Recipe by Dan Ashmore, Executive Chef, Schloss Roxburghe
Ingredients
1 x 120g wagyu sirloin piece
20g broccoli and brown butter puree
Charred Tender Stem Broccoli
Purple Cabbage
Nasturtium Leaves
40ml Bordelaise Sauce
10g Crisp Wagyu Fat
10g Pickles Broccoli Stem
Beef prep
Remove the fat and reserve for crispy diced fat.
Remove the sinew from across the sirloin and break down into manageable strips – about 3 strips from a sirloin – then portion into 120-130g pieces
Reserve for service
Beef Sauce
Ingredients
500g Shallot
500g Mushroom
1.5l Red wine
750ml ruby port
3L Veal Stock
1.5kg beef trim
Method
Roast the beef trim in the oven at 190c for 35 minutes, caramelise the shallots and mushrooms in separate pans, bring the veal stock to a boil and begin reducing, place the wine and port in separate pans and boil off the alcohol.
Once the veg is ready add to the stock. Do the same with the beef trim. Reduce to sauce consistency then a little further, add the alcohol to bring it back to sauce consistency.
Pass through muslin.
Crispy Wagyu Fat
Ingredients
500g wagyu fat reserved from whole sirloin
Salt and Pepper
Method
Chill the wagyu fat right down and dice to 0.5cm dice. Place a solid bottom pan on a high heat, wait 2 minutes and add the diced fat and roast. Once coloured strain off and keep for the sauce.
Broccoli puree
Ingredients
2 heads broccoli
2L heavily salted water
500g brown butter
Method
Remove the florets of broccoli from the stem (reserve the stem)
Place the heavily salted water on the stove to boil, while waiting, place the butter in a wide heavy based pan and allow to melt, then while whisking, turn to beurre noisette, keep warm to one side.
Once the water is boiling, blanch the broccoli florets until fully cooked, drain off, keeping a little of the water, place in a high powered blender and blitz until smooth, adding some of the cooking water if needed. Once smooth, keep blending and add the brown butter. Check seasoning with senior chef and pass into a bowl over ice, moving constantly to chill down.
Pickled broccoli stem
Ingredients
2 x broccoli stem
100g sugar
100g chardonnay vinegar
Method
Peel the broccoli stem and dice the core into 0.5cm dice, bring the vinegar and sugar to a boil and pour over the diced stem, allow to cool and vac pac. Reserve to one side.
Truffles mashed potato
Ingredients
10 rooster potatoes
700g butter
250 milk
Salt
Fresh Truffle to order
Method
Bake the spuds at 180 for 45 minutes till cooked, pass through a tamis and add the butter gradually beating in until it looks split, bring back with boiled milk, check with senior chef.
For service grate fresh truffle in one portion at a time
Top with chopped chives.
To serve
Cook the wagyu to Rare, rest under the lights.
Char the tender stem broccoli and purple cabbage
Warm the mash, add the truffle
Warm the sauce and puree, add the crispy fat and pickled broccoli to the sauce.