SEARED WAGYU, CHARRED COS LETTUCE AND CHIPS
SERVES 4
3/4 bunch tarragon, chopped 1/ 2 cup (125ml) extra virgin olive oil 31/ 2 tsp Dijon mustard 2 tsp white (shiro) miso paste 150g unsalted butter, softened 2 leeks (white part only) washed, thinly sliced 2/ 3 cup (165ml) thickened cream 2 baby cos lettuce, outer leaves
reserved, heart halved lengthways 4 x 200g wagyu oyster blade steaks Vegetable chips, to serve
To make the tarragon butter, place tarragon, 1/ 3 cup (80ml) oil, mustard and miso paste in a blender and whiz until tarragon is finely chopped. Add butter and whiz until well combined.
To make the leek puree, melt one-third tarragon butter in a frypan over low heat. Add leek and 2 tbs water, and cook, covered, stirring occasionally, for 30 minutes or until leek is very soft and without colour. Add cream and bring to a simmer, then transfer to a blender and whiz until smooth.
Heat a chargrill pan or barbecue to high heat. Grill lettuce hearts, cut-side down, for 1 minute or until lightly charred. Transfer to a plate and top each with a little tarragon butter.
Rub steaks in remaining 2 tbs oil, place on grill, reduce heat to medium-high and grill for 3 minutes 30 seconds each side for medium-rare, or until cooked to your liking. Transfer to a plate, top with some tarragon butter and stand for 10 minutes to rest.
Spread leek puree on serving plates and top with lettuce leaves, lettuce hearts and steak. Serve with vegetable chips.
“THE CONSISTENT QUALITY OF MAYURA STATION MEAT IS REMARKABLE ACROSS ALL CUTS.”