"If you are a connoisseur of meats and beef in particular, then you are bound to know just how divine a perfectly prepared wagyu steak can be. It is little wonder it is on the menu at hotels and resorts the world over including properties like Baros Maldives which offer luscious wagyu steak that just melts in your mouth. Craving some right now? Well, it may not be ready instantly, but with this recipe, you soon can be enjoying all that beef goodness right at home!"
Wagyu Steak with Pergola Truffle Assorted Vegetables
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- Recipe Card
Prep time: 30mins
Cook time: 45mins
Serves or Makes: 3
Recipe Card
ingredients
- 2 tbsp Olive Oil
- 1 tbsp Chopped Rosemary (plus additional one for rosemary reduction)
- 3 tbsp Butter
- 2 tbsp Chopped Onion
- 200 gram Wagyu Beef Tenderloin
- 300 gram Beetroot Cut in 1 Inch Cubes
- 80 gram Baby Beetroot
- 80 gram Cooking Cream
- 60 gram Baby Carrots
- 5 gram Chopped Garlic
- 1 cup Dry Red Wine
- 1 cup Veal Jus
- Salt and Pepper
Method
Step 1
In a large skillet, heat the oil over medium-high heat. Season the steak with pepper and salt and then add it to the skillet; cook for the desired amount.
Step 2
The oven should be preheated to 180°C. In order to make the beetroot purée, steam the beetroot for 20 to 30 minutes until it is very tender. Purée with the cream and butter until it is very light and smooth. Season with freshly ground pepper and sea salt.
Step 3
In a large saucepan, melt butter over medium-high heat. The shallots can be added and sautéed for about 3 minutes until tender. Stir in port and wine and boil for 5 minutes. Add rosemary sprig and broth. Boil for around 12 minutes, until the amount of liquid is reduced to 1/3 cup. Strain sauce and set it aside.
Step 4
Blanch all the vegetables separately till they are soft. In a pan, lightly brown the garlic with butter. Toss all the vegetable in the mixture and then add onto the serving plate.