SEARED WAGYU BAVETTE, PONZU DRESSING, FRESH TRUFFLE, HERB SALSA

Serves 5

A LITTLE EFFORT

GREAT VALUE

Preparation: 20 minutes, plus 30 minutes’ freezing time Cooking: 11/2 hours

Wagyu bavette or tritip 300 g fine salt 1t canola oil ½ cup garlic 4 cloves basil 25 g parsley 25 g fresh truffles 1g

For the ponzu dressing, blend: beef stock 2T olive oil 1T ponzu sauce 2T honey 2t truffle oil 2t

For the lime cream: cultured crème fraîche 125 g lime 1

1 Cut the meat into 3 equal strips (around 100 g portions) and season with salt. Place a pan over a high heat and seal the meat on all sides. Allow to cool. 2 While the meat is cooling, place the canola oil, garlic, basil and parsley into a blender and blend at full speed until a green paste forms, about 1 minute. 3 Place 1 strip of meat on a sheet of clingwrap and rub evenly with the herb salsa. Wrap up very tightly. Do the same with the other 2 pieces of meat, then freeze for 30 minutes. 4 To make the lime cream, place the cream into a bowl

and zest over the lime. Mix well with a spatula and place into a piping bag.

5 To serve, remove the meat from the freezer and unwrap. Cut into rounds using a sharp knife and divide between 5 plates. Dress with the dressing, then pipe 5 dots of lime cream onto each plate and shave over the truffle.

CARB-CONSCIOUS, WHEAT- AND GLUTEN-FREE

WINE: Woolworths Tokara Merlot