Fennel-Crusted Wild Rivers Purebred Wagyu Striploin with Buttered Morels
4 x 140g Wild Rivers Purebred Wagyu striploin steaks
1 tbsp fennel seeds, cracked
2 tsp Aleppo pepper
sea salt flakes and freshly-ground black pepper
1½ cups dried morels
2 eschalots, very finely diced
4 cloves garlic, minced
125g unsalted butter
1 bunch chives, finely sliced
4 medium waxy potatoes, sliced
10g black truffle, very finely sliced
¼ cup Pecorino, grated
4 sprigs thyme, chopped
1 cup beef stock
¾ cup Tokaj
1 tbsp extra virgin olive oil
pickled cherries, to serve
Preheat oven to 100°C. Mix the fennel seeds and Aleppo pepper with a generous amount of black pepper, then rub onto the steaks. Arrange on a wire rack over a tray and place in the oven for 30 minutes.
Meanwhile, soak the dried morels in hot water for 10 minutes, then drain well, reserving the liquid. Sauté in a large saucepan over a moderate heat for 10 minutes with the eschalots, garlic and half the butter. Once the mushrooms are tender, season with salt and pepper, then fold in the chives.
Melt the remaining butter, then toss with the potatoes, truffle, Pecorino and thyme. Arrange in individual stacks on a roasting tray, then stabilise with a skewer. Increase oven to 180C then bake for 1 hour.
Combine the mushroom soaking liquid, jus and Tokaj in a saucepan and simmer until thickened.
Rub the steaks with olive oil and season with salt, then grill over a high heat, until blackened, but still medium-rare. Serve with the potato tians, jus, morels and pickled cherries.