Seared wagyu with mushroom ragu and zucchini salad

Seared wagyu with mushroom ragu and zucchini salad

By
From
Taste of Australia
Serves
4
Prep
10 mins
Cooking time
15 mins
Photographer
Stuart Scott

Wagyu is heavily marbled beef and is best served thinly sliced and quickly cooked to render the fat. Who would believe that it is traditionally farmed in the Blue Mountains. Everglades Historic House & Gardens made a stunning setting for me to cook this dish.

Ingredients

Quantity Ingredient
4 x 180g wagyu steaks
salt
freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 cup mint leaves, torn

Mushroom ragu

Quantity Ingredient
30g butter
100g saffron milk cap mushrooms or swiss brown or portobello mushrooms, cleaned
4 thyme sprigs
80ml chicken stock
salt
freshly ground black pepper

Zucchini salad

Quantity Ingredient
2 zucchini
1 lemon, grated zest and juiced
60ml extra-virgin olive oil
1 garlic clove, finely chopped
1 large red chilli, seeded and finely chopped
salt
freshly ground black pepper

Method

  1. For the mushroom ragu, melt the butter in a medium frying pan over medium heat until it starts to foam. Add the saffron milk cap mushrooms (torn in half if large) and cook for a minute or so. Add the thyme sprigs, chicken stock and season to taste with salt and pepper. Cook for 7–8 minutes, stirring occasionally, until the mushrooms are soft and the stock has evaporated.
  2. For the zucchini salad, using a vegetable peeler or sharp knife, shave the zucchini into thin strips. Combine the lemon zest and juice, oil, garlic and chilli in a bowl and whisk. Season to taste with salt and pepper.
  3. To cook the wagyu, heat a frying pan over medium heat. Season the steaks with salt and pepper. Add the oil to the frying pan and, after 30 seconds, add the steaks. Cook for 1–2 minutes on each side or until cooked as desired. Remove and rest in a warm place for 5 minutes.
  4. To serve, pour the dressing over the zucchini and toss gently to combine then top with the torn mint leaves. Serve with the wagyu and mushroom ragu.

Wine

  • A minty cabernet sauvignon will go well with both the zucchini salad and the mushrooms and has enough tannin to stand up to the rich flavour of the wagyu.

Lyndey’s note

  • Saffron milk cap mushrooms can carry a lot of dirt. To clean, wipe with a damp cloth or brush with a pastry brush.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
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