300 gmthick piece wagyu sirloin, trimmedTo serve:nasturtium leaves (see note)To serve:extra-virgin olive oil, aged balsamic and aïoliEggplant caviar1eggplant, halved lengthwaysFor rubbing:extra-virgin olive oil30 mlolive oil3golden shallots, finely chopped1garlic clove, finely chopped½small red chilli, finely chopped1 tspfinely grated orange rind2anchovy fillets, finely chopped8green peppercorns1 tspeach finely chopped coriander and flat-leaf parsley10 mllemon juice, or to taste
For eggplant caviar, preheat oven to 150C fan-forced. Rub cut sides of eggplant with extra-virgin olive oil, wrap each half in foil and roast on an oven tray cut-side up until eggplant is tender (1-1¼ hours). Scoop flesh out of skin with a spoon (discard skin), then drain flesh in a colander to remove excess liquid (1 hour). Heat olive oil in a frying pan over medium heat, add shallot, garlic, chilli and orange rind and sauté until tender (5-6 minutes). Add anchovy, peppercorns and eggplant and stir occasionally until liquid evaporates (10-15 minutes). Remove from heat, stir through remaining ingredients and season to taste.
Meanwhile, preheat a char-grill pan over high heat, brush wagyu with a little oil, season to taste and sear (45 seconds each side), set aside to cool slightly, then wrap tightly in plastic wrap and refrigerate to chill (1 hour).
Remove plastic wrap, thinly slice wagyu, arrange on a plate with nasturtium leaves, drizzle with olive oil and balsamic vinegar and serve with eggplant caviar and aïoli.
Note Nasturtium leaves are available from select farmers’ markets.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.
“Cooking wagyu past medium-rare is pointless; we like to serve it just-seared so you can enjoy the flavour of the fat. This is an easy dish with great flavour that can be prepared ahead.” - Dietmar Sawyere