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.

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Ox Cheek Raviolo – Roast Marrow Butter – Tomato – Caviar