“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
- 300 gm thick piece wagyu sirloin, trimmed
- To serve: nasturtium leaves (see note)
- To serve: extra-virgin olive oil, aged balsamic and aïoli
- 1 eggplant, halved lengthways
- For rubbing: extra-virgin olive oil
- 30 ml olive oil
- 3 golden shallots, finely chopped
- 1 garlic clove, finely chopped
- ½ small red chilli, finely chopped
- 1 tsp finely grated orange rind
- 2 anchovy fillets, finely chopped
- 8 green peppercorns
- 1 tsp each finely chopped coriander and flat-leaf parsley
- 10 ml lemon juice, or to taste
- 1For 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.
- 2Meanwhile, 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).
- 3Remove 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.
Nasturtium leaves are available from select farmers’ markets.
This recipe is from the January 2011 issue of
Drink Suggestion: Pinot noir or chilled gamay Drink suggestion by Dietmar Sawyere