Mark Walsh, Head Chef at Hogarths Aussie Wagyu Sirloin Steak, Celeriac Fondant and Red Wine Jus
- Prep time 0Min
- Cook time 0Min
- Technique Grill
- Meat Beef
- Cut Sirloin
- Serves 4
Aussie Wagyu Sirloin, Celeriac Fondant, Carrot, Oyster Mushroom & Red Wine Jus
Ingredients
- 4 Aussie wagyu sirloin steaks
- 1 celeriac
- 4 carrots
- 1 cardamom pod
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 1kg chestnut mushrooms
- 3 king oyster mushrooms
- 200g cavolo nero
- 1lt veal stock
- 1lt red wine jus
- 100g yellow mustard seeds
- 100ml white wine vinegar
- 100ml white wine
- 100g sugar
- ¼ bunch thyme
- 1 bulb garlic
- 1 block unsalted butter
Method
- Add the white wine, sugar and vinegar to a pan and bring to the boil.
- Blanch the mustard seeds and refresh 4 times.
- Then, simmer the seeds in the pickle for around 15 minutes.
- Add some carrot shavings to the pan, leaving the rest of the carrots to one side.
- Peel the celeriac and cut into fondants.
- Seal off in oil and add thyme and garlic. Then, add veal jus until ¾ full, and 50g butter.
- Cook in the oven until tender.
- Roast the mushroom down in a sauce pan with 1 clove garlic and 2 sprigs of thyme.
- Once caramelising, add 100ml veal stock. Simmer, blitz and pass.
- Peel the carrots. Then, toast the remaining seeds to release the aromats.
- Add to the carrot and vac. Then, steam until soft. Blitz and pass.
- Cut the oyster mushrooms, then score them and roast in a pan with thyme and garlic.
- Cook the steak and allow it to rest.
- Finally, char the cavolo nero and plate up.
