The Halia Australian Wagyu Petit Tender
- Prep time 10Min
- Cook time 50Min
- Technique Roast, Pan Fry / Saute, Sear
- Meat Beef
- Cut Tenderloin
- Serves 1
Seared Wagyu Beef served with a bed of Spinach and Pepper Jus
Ingredients
Beef:
- 200 gm Australian Petit Tender
- Sea salt to taste
Spinach:
- 10 gm Olive Oil
- 40 gm Unsalted Butter
- 15 gm Minced Garlic
- 70 gm Spinach
- Sea salt to taste
Pepper Jus:
- 40 gm Minced Shallots
- 20 gm Minced Garlic
- 3-4 Pieces Bay Leaf
- 2-3 Sprigs Thyme
- 5 gm Anise
- 60 gm Black Pepper, Freshly Crushed
- 20 gm Balsamic Vinegar
- 1 litre Beef Stock (Reduce to approximately 250ml)
- 30 gm Brown Sugar
Method
Beef:
-
Season beef with sea salt and beef fat.
-
Sear in a pan for 2 to 3 minutes until light colour turns light brown, then roast in oven for 2 to 3 minutes at 210°C.
-
Remove from oven, wrap the beef in foil and leave it to rest for 10 to 15 minutes.
-
Before serving, sear the beef in pan for another 1 minute on all sides.
Spinach:
-
Heat olive oil, add butter and garlic, then spinach and saute for 30 seconds. Season with sea salt.
Pepper Jus:
-
Sweat shallot, garlic, bay leaf, thyme, anise in a little oil for 5 to 10 minutes on low heat.
-
Turn to high heat, add pepper and stir until it turns aromatic. Then add balsamic vinegar to deglaze, followed by beef stock and sugar.
-
Reduce on medium to high heat for 5 to 10 minutes until it reaches desired flavour or thickness.
Recipe Tip
-
Instead of using finishing salt on beef, replace it with a squeeze of lemon juice or yuzu for extra brightness!
