- 12 Jerusalem artichokes (about 800gm), scrubbed
- 1 wagyu tri-tip (about 800gm), trimmed and cut into 4 steaks
Olive oil and soft-herb hollandaise
- ¼ cup white wine vinegar
- 8 white peppercorns, crushed
- 1 cup light olive oil
- 2 egg yolks
- 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
- 1Place 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.
- 2Meanwhile, 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.
- 3Meanwhile, 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.
- 4Cut 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.
Drink Suggestion: 2002 Russet Ridge Cabernet Shiraz Merlot.