Wagyu Sirloin & Pan Sauce
Perfectly grilled Wagyu from Mike Reid, rich with marbling and rested to perfection. Serve with charred baby gem, crispy shallots, an anchovy emulsion and finished with a green peppercorn cream sauce!
Ingredients
- 2 x 200g Wagyu sirloin steaks, 2cm thick
- 1 tbsp olive oil
- Sea salt
- 1 tsp cracked black peppercorns
- 1 tsp Green peppercorns
- 100ml beef stock
- 75ml Double cream
- 1 tsp Dijon mustard
- 1 tsp unsalted butter
BBQ Baby Gem Lettuce
- 2 baby gem lettuces, halved lengthways
- 1 tbsp olive oil
- Sea salt and cracked black pepper
Anchovy Emulsion
- 2 anchovy fillets in oil, drained and finely chopped
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated
- 1 tbsp white wine vinegar
- 2 egg yolks
- 75ml neutral oil (like grapeseed or light olive oil)
- Sea salt and black pepper
Crispy Shallots
- 2 shallots, thinly sliced into rings
- 2 tbsp plain flour
- Vegetable oil, for shallow frying
Method
Take the Wagyu steaks out of the fridge 30 minutes before cooking to come to room temperature. Rub lightly with olive oil and season generously with sea salt.
To make the crispy shallots, toss the sliced shallots in flour. Heat about 1cm of vegetable oil in a small pan over medium heat. Fry the shallots in batches for 2–3 minutes until golden and crisp. Drain on kitchen paper and season with sea salt.
For the anchovy emulsion, place the anchovies, Dijon mustard, garlic, white wine vinegar, and egg yolks in a small food processor or bowl. Blitz or whisk until smooth. Slowly drizzle in the oil while whisking or with the motor running, until thickened and emulsified. Season with sea salt and pepper to taste, then chill until ready to serve.
Preheat your BBQ to high heat. Brush the baby gem halves with olive oil and season with salt and pepper. Grill for 1–2 minutes cut-side down until charred and slightly wilted. Set aside.
Once the BBQ is hot, grill the Wagyu steaks for 2–3 minutes per side for medium-rare, depending on thickness. Rotate halfway through each side to create crosshatch grill marks if desired. Rest the steaks for 6–8 minutes, loosely covered.
While the steaks rest, make the peppercorn sauce. In a small saucepan over medium heat, add the cracked pepper and beef stock. Simmer for 2–3 minutes until reduced slightly, then stir in cream, Dijon mustard and butter. Simmer for another 2 minutes until slightly thickened. Season to taste.
Ingredients
- 2 x 200g Wagyu sirloin steaks, 2cm thick
- 1 tbsp olive oil
- Sea salt
- 1 tsp cracked black peppercorns
- 1 tsp Green peppercorns
- 100ml beef stock
- 75ml Double cream
- 1 tsp Dijon mustard
- 1 tsp unsalted butter
BBQ Baby Gem Lettuce
- 2 baby gem lettuces, halved lengthways
- 1 tbsp olive oil
- Sea salt and cracked black pepper
Anchovy Emulsion
- 2 anchovy fillets in oil, drained and finely chopped
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated
- 1 tbsp white wine vinegar
- 2 egg yolks
- 75ml neutral oil (like grapeseed or light olive oil)
- Sea salt and black pepper
Crispy Shallots
- 2 shallots, thinly sliced into rings
- 2 tbsp plain flour
- Vegetable oil, for shallow frying
Method
Take the Wagyu steaks out of the fridge 30 minutes before cooking to come to room temperature. Rub lightly with olive oil and season generously with sea salt.
To make the crispy shallots, toss the sliced shallots in flour. Heat about 1cm of vegetable oil in a small pan over medium heat. Fry the shallots in batches for 2–3 minutes until golden and crisp. Drain on kitchen paper and season with sea salt.
For the anchovy emulsion, place the anchovies, Dijon mustard, garlic, white wine vinegar, and egg yolks in a small food processor or bowl. Blitz or whisk until smooth. Slowly drizzle in the oil while whisking or with the motor running, until thickened and emulsified. Season with sea salt and pepper to taste, then chill until ready to serve.
Preheat your BBQ to high heat. Brush the baby gem halves with olive oil and season with salt and pepper. Grill for 1–2 minutes cut-side down until charred and slightly wilted. Set aside.
Once the BBQ is hot, grill the Wagyu steaks for 2–3 minutes per side for medium-rare, depending on thickness. Rotate halfway through each side to create crosshatch grill marks if desired. Rest the steaks for 6–8 minutes, loosely covered.
While the steaks rest, make the peppercorn sauce. In a small saucepan over medium heat, add the cracked pepper and beef stock. Simmer for 2–3 minutes until reduced slightly, then stir in cream, Dijon mustard and butter. Simmer for another 2 minutes until slightly thickened. Season to taste.
