Name: Dietmar Sawyere: Seared wagyu carpaccio
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Yield: 8
Ingredients: 300 gm thick piece wagyu sirloin, trimmed; To serve: nasturtium leaves (see note); To serve: extra-virgin olive oil, aged balsamic and aïoli; Eggplant caviar; 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

Dietmar Sawyere: Seared wagyu carpaccio

Australian Gourmet Traveller recipe for Seared wagyu carpaccio by Dietmare Sawyere

Serves 8

Prep

30M

Cook

1H 35M

Total

2H 5M

“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

Ingredients

300 gm thick piece wagyu sirloin, trimmed

To serve: nasturtium leaves (see note)

To serve: extra-virgin olive oil, aged balsamic and aïoli

Eggplant caviar

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

Method

Main

1.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.

2.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).

3.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.

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
Notes