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OAKEY PREMIUM WAGYU STRIPLOIN, TRUFFLED POTATO STACK, FOREST MUSHROOMS, CREAMED KALE & SPICED HAZELNUTS

Serves
4
Prep
25mins
Cook
1hr
DIFFICULTY
medium
Ingredients
  • 4 x 200g Oakey Premium Wagyu Striploin Steaks
  • 4 medium potatoes, peeled and finely sliced
  • 175g unsalted butter, melted
  • 10g black truffle, finely chopped or 2 tsp best-quality truffle oil
  • Sea salt flakes and freshly-ground black pepper
  • 1 brown onion, finely chopped
  • 4 cloves garlic, minced
  • 6 cups kale, blanched
  • 1 cup chicken stock
  • 200ml cream
  • 4 cups mixed forest mushrooms, sliced
  • ¼ cup extra virgin olive oil
  • 1 tbsp dry vermouth
  • ½ bunch thyme, finely chopped
  • 1 cup peeled hazelnuts
  • 1 tsp peri-peri seasoning
Method
  • Preheat oven to 170oC. Toss the potatoes with half the butter, truffle, salt and pepper. Arrange on a lined oven tray in four stacks, then secure with a bamboo skewer. Bake for 50 minutes, until deep golden and crisp on the edges.
  • Meanwhile, sauté the onion and garlic in the remaining butter until softened, then add the kale, stock and cream. Simmer briefly, season with salt, then purée until smooth.
  • Pour 1 tbsp extra virgin olive oil into a large pan over a high heat and cook the mushrooms for 5 minutes, until softened. Add the vermouth and thyme, then cook for 2 more minutes. Toss the hazelnuts in 1 tbsp extra virgin olive oil and peri peri seasoning, then bake for 10 minutes, until golden.
  • Season the steaks generously with salt, then brush with the remaining olive oil. Cook on a hot barbecue grill for 10 minutes, turning several times, until medium-rare, then set aside to rest for 3 minutes. Carve and serve with the creamed kale, mushrooms and hazelnuts.
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