Fennel-Crusted Wild Rivers Purebred Wagyu Striploin with Buttered Morels

15 mins
1.5 hrs
  • 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.

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