Hunter Valley Wagyu, Guinness Butter, Soda Breadcrumbs, Red Wine Jus and Micro Turnips

Hunter Valley Wagyu, Guinness Butter, Soda Breadcrumbs, Red Wine Jus and Micro Turnips

  • Serves 4
  • Preparation time:
  • Cooking time:

Ingredients

800g Beef Fillet – alternatively you may use your favourite beef cut.
2 and 1/4 cups flour
1 tsp. bicarbonate of soda
1/2 tsp. salt
1 and 1/4 cups buttermilk
Butter
30g butter, cubed
125g Salted Butter (Softened)
150g butter
250ml Guinness
1 tbsp. Chopped Parsley
4 potatoes
75ml chicken stock
2 garlic cloves, peeled, crushed
12 Micro Turnips
500g Green Beans

Method

Soda Breadcrumbs
TIP: Best made the day before.

1. Preheat your oven to 190°C and line a tray with baking paper.
2. Sift flour, bicarbonate of soda and 1/2 tsp. salt into a large bowl.
3. Rub the cubed butter into the flour mixture. Mix in the buttermilk to form a dough. Bring together on a floured surface to form a ball.
4. Shape the dough into a round ball and place on the tray.
5. Cut a cross in the top, brush with milk and bake for 35-45 minutes.
6. Leave overnight to cool.
7. Make crumbs out of the bread using a food processor.

Guinness Butter

1. Place Guinness in a pot, ring to the boil and reduce by 1/2.
2. Set this aside and allow to cool.
3. Beat the softened butter and slowly incorporate. Guinness and parsley. Beat until all combined,
4. Roll the butter in cling wrap to make a sausage shape.
5. Place in fridge to set.

Fondant Potatoes

1. Peeled and then cut the potatoes into barrel-shapes using a cookie cutter.
2. Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden-brown on one side, about 5-6 minutes. (Do not move the potatoes as they cook.)
3. Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides.
4. Carefully pour in the stock, and then add the garlic cloves.
(CAUTION: the hot fat will splutter when it comes into contact with the stock.)
5. Season to taste, with salt and freshly ground black pepper.
6. Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and set aside.

To Serve

1. Put on a pot of water to boil and pre-heat oven to 180°C.
2. Rub the beef fillet with oil.
3. Seal in a hot pan or on a grill, seal all sides and remove from heat.
4. Season beef with salt and pepper and place in oven.
5. Cook as desired and then rest for 10 minutes before slicing.
6. Heat the potato fondants in the oven with a little butter on top.
7. Boil the micro turnips and green beans.
8. On the plate, place the potatoes down and cut a thin slice of Guinness butter to sit on top of each potato.
9. Slice the beef and place on plate.
10. Place the soda breadcrumbs on plate and place a turnip on top of the breadcrumbs.
11. Put the beans on the plate and drizzle with red wine jus.

Notes

Recipe courtesy of the Esca Bimbadgen Restaurant located within the gorgeous Bimbadgen Winery.

P; 02 4998 4666
E: esca@bimbadgen.com.au

Open 7 days for lunch 12pm – 4pm.
Dinner Wednesday to Saturday nights from 6pm.

Located within Bimbadgen Winery – 790 McDonalds Road, Pokolbin, NSW 2320

www.bimbadgen.com.au