This just seared beef dish melts in the mouth. Good quality wagyu beef has fine marbling through the meat, is tender and has an intense flavour. The truffle vinaigrette and truffle mayonnaise adds a wonderful perfume to this recipe.
- 150 g wagyu tenderloin
- 50 g Dijon mustard
- 15 ml truffle oil
- 5 ml sherry vinegar
- 25 g freshly grated horseradish
- salt and pepper
- 4 egg yolks
- 1 litre vegetable oil or grapeseed oil
- 200 ml sherry vinegar
- 100 ml truffle oil
- 2 tbsp Dijon mustard
- salt and pepper to taste
- warm water
- ½ bunch chives, chopped
- 25 ml sherry vinegar
- 25 ml port
- 50 ml truffle oil
- 50 ml olive oil
- salt & pepper to taste
- 50 g trimmed baby leeks
- 50 g trimmed baby carrots
- 50 g green beans, halved
- 50 g peeled asparagus tips
- 25 g broad beans, peeled
- 50 g small peeled and sliced kipfler potatoes
- 100 ml truffle dressing (see recipe)
- 100 ml truffle mayonnaise (see recipe)
- truffle slices optional
- tarragon leaves, to garnish
- picked chervil, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Infusing time: 30 minutes
Marinading time: overnight
Trim the wagyu tenderloin of any exces fat and sinew. Combine the remaining ingredients, allow to infuse for 30 minutes or so. Roll the beef through the marinade and refrigerate overnight.
The following day, drain of excess marinade and pan sear very quickly all over in a little olive oil, rolling the beef on all sides as it sears. This process should take no longer than 1 minute.
Once the beef has been seared, allow to cool slightly, then roll tightly several times in cling wrap as tightly as possible.
Place in the freezer to chill so the meat is firm as possible without freezing.
To make the mayonnaise. Blend the egg yolks until pale then gradually add the oil, still blending, until absorbed. Finally blend in the vinegar, truffle oil and mustard. Season to taste and add a little warm water if too thick. Fold through the chives.
Combine all the ingredients for the truffle vinaigrette.
To serve, slice the beef tataki into 8 rounds, around 2mm thick. Place into the centre of 4 plates.
Blanch vegetables separately in boiling salted water. Toss vegetables (except kipfler potato slices) in the truffle dressing, lightly season and arrange in a circular fashion on top of the beef, leaving some room in the centre for the potato salad.
For the potato salad, toss the cooked potato with the truffled mayonnaise so they are lightly coated, arrange in a pile in the centre of the plate, decorate with truffle slices and herbs.