Wagyu sirloin steak with potato gratin, asparagus and red wine sauce

23:00, Nov 19 2014
Steak
Wagyu sirloin steak with potato gratin, asparagus and red wine sauce.

Ingredients

2 x 300g wagyu sirloin steak
1 bunch of asparagus, stalks removed
4 Tbsp cooking oil
salt and pepper
Potato gratin
250ml whole milk
125ml cream
65g gruyere cheese, grated
pinch of grated nutmeg
sea salt and ground pepper
500g firm-fleshed potatoes, peeled and thinly sliced
1 garlic clove, peeled and crushed
45g unsalted butter
Red wine sauce
1/2 cup red wine
1/4 bay leaf
1/2 shallot, sliced
1/2 Tbsp olive oil
1/2 cup lean meat trimmings, finely chopped
1/2 cup aromatic vegetables (celery, onion, carrot), finely chopped
1 cup beef or brown chicken stock
10g unsalted butter, softened
salt and ground black pepper

Method

To make the gratin: Preheat the oven to 190°C. In a saucepan, bring the milk to the boil at a moderate heat. Add the cream and three quarters of the cheese and stir to combine. Season with salt, pepper and grated nutmeg. Add the potatoes and mix well with a wooden spoon. Cook on low heat and stir occasionally until potatoes are soft, which should take about 20 minutes. Season to taste. Rub the inside of the baking dish with the clove of garlic before transferring the potatoes and liquid into the dish. Sprinkle with the remaining cheese and the butter. Bake in the oven for an hour, or until the potatoes are cooked through and the top is crisp and golden.

To make the red wine sauce: In a saucepan, heat the red wine with the bay leaf and shallot, and reduce until it makes about ¼ cup of liquid. Set aside. Cover the base of a frying pan with olive oil. Sear meat trimmings until brown. Scatter over vegetables. The pan should be hot enough so that the pieces brown rather than stew, but not so hot that they burn. Pour over a third of the stock and stir. The liquid should bubble furiously and evaporate in a few minutes. While there is still a little liquid, add half of the remaining stock. Decrease the heat and allow mixture to simmer. The beginnings of the sauce will appear. After one or two minutes, add the last of the stock and reduced red wine. Adjust heat and simmer for five to 10 minutes, allowing the liquid to reduce a little. Strain into a small saucepan. Return to heat and boil to increase intensity. Drop in butter while still boiling. Season with salt flakes and pepper as required.

To cook the steak: Heat a fry pan and add four tablespoons of cooking oil. When the oil is just starting to smoke, place sirloin in pan. Cook on a medium heat. Turn steak as the blood comes to the surface. Continue to cook to preferred degree. Remove from the pan, season with salt and pepper and rest for five minutes.

To prepare the asparagus: Blanch asparagus in boiling salt water for about two minutes and then strain. Add a knob of butter and season with salt and pepper.

To prepare the asparagus: Blanch asparagus in boiling salt water for about two minutes and then strain. Add a knob of butter and season with salt and pepper.

To serve: Plate the steak alongside the gratin and top with asparagus and a drizzle of red wine sauce.

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