Chargrilled wagyu steak, wild mushrooms, crispy potatoes, truffle jus

Ingredients:
4 wagyu rump steaks

Olive oil
150g wild mushrooms – choose from shiitake, coral, oyster, shimeji, chestnut etc
150g potatoes, peeled & cut into 1cm dice
150g baby spinach, stalks removed
Maldon salt & cracked black pepper
150 ml veal jus
1 tsp truffle pesto*
1 bunch watercress

Instructions:
Fry potatoes in a little oil in a hot fry pan till golden. Drain on absorbent paper. Fry mushrooms in a little more oil till golden. Remove pan from heat & keep covered.
Brush steaks with oil & season with salt & pepper. Grill on a preheated barbecue to desired temperature. (For medium steak cook for 4 minutes on each side.) Cover & allow to rest.
Return mushroom pan to heat. Add potatoes & spinach & sauté over high heat until spinach is wilted. Season with salt & pepper. 
Distribute vegetables onto plates. Carve steaks & present on vegetables.
Heat veal jus, stir in truffle pesto & any juices that have been released from the steaks.

Servings: 4

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