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Char-grilled wagyu tri-tip with Jerusalem artichokes and olive oil and soft-herb hollandaise

You'll need

  •  
  • Wagyu
  • 12
  • Jerusalem artichokes (about 800gm), scrubbed
  • For drizzling:
  • olive oil
  • 1
  • wagyu tri-tip (about 800gm), trimmed and cut into 4 steaks
  • To serve:
  • steamed broccolini, optional
  •  
  • Olive oil and soft-herb hollandaise
  • ¼ cup
  • white wine vinegar
  • 8
  • white peppercorns, crushed
  • 1 cup
  • light olive oil
  • 2
  • egg yolks
  • To taste:
  • cayenne
  • 1-2 tsp
  • lemon juice, to taste
  • 1
  • sprig of French tarragon, leaves picked, finely chopped
  • 2
  • sprigs of flat-leaf parsley, leaves picked, finely chopped
  • 6
  • sprigs of chervil, leaves picked, finely chopped
  • ½
  • small bunch of chives, finely chopped

Method

  • 01
  • Place artichokes in a roasting pan, drizzle with oil, season to taste with sea salt and freshly ground white pepper and roast at 180C for 15-20 minutes or until golden and tender. Keep warm, then cut in half just before serving.
  • 02
  • Meanwhile, for olive oil and soft-herb hollandaise, place vinegar and peppercorns in a small saucepan and simmer over low heat until reduced, then strain and discard solids. Place oil in a saucepan and cook over low heat until just warm (do not overheat). Place egg yolks, strained vinegar mixture and 2 tbsp water in a heatproof bowl over a saucepan of simmering water and whisk over low heat until mixture has tripled in volume and holds a trail. Whisking continuously, slowly add warm oil to egg mixture and whisk until emulsified, then remove from heat and season to taste with sea salt and cayenne; keep warm. Just before serving, stir in lemon juice and herbs.
  • 03
  • Meanwhile, lightly brush beef with oil, season to taste, then char-grill or barbecue for 5 minutes, each side, for medium rare. Remove from heat and stand for 10 minutes in a warm place to rest.
  • 04
  • Cut each piece of beef, against the grain, into 3 thick slices, place on warm plates and sprinkle with a little sea salt, then divide artichokes among plates. Serve immediately, with olive oil and soft-herb hollandaise and steamed broccolini passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2002 Russet Ridge Cabernet Shiraz Merlot.

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