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CHARCOAL-SEARED OAKEY PREMIUM WAGYU RIB EYE & ROSEMARY BUTTER

Serves
4
Prep
30mins
Cook
30mins
DIFFICULTY
easy
Ingredients
  • 4 x 200g Oakey Premium Wagyu Rib Eye Steaks
  • 1½ cup broad beans, peeled
  • 4 egg yolks
  • 2 cup multigrain breadcrumbs
  • ¼ bunch parsley, very finely chopped
  • Sea salt flakes and freshly-ground black pepper
  • ½ cup plain flour
  • 8 kipfler potatoes, steamed and peeled
  • 100g unsalted butter
  • 2 tbsp extra virgin olive oil
  • ½ bunch rosemary, very finely chopped
  • Vegetable oil, for deep-frying
Method
  • Blanch the broad beans until just tender then refresh in cold water. Combine in a food processor with 2 yolk, ½ cup breadcrumbs and parsley, then purée until smooth. Season generously with salt and pepper, then form into four football-shaped pieces. Freeze until firm, then toss in flour, the remaining eggs, then remaining breadcrumbs.
  • Sauté the potatoes in 50g butter and 1 tbsp extra virgin olive oil in a pan over a moderate heat for 10 minutes, until golden. Beat the remaining butter with the rosemary until smooth. Fry the broad bean kofte in hot (180oC) vegetable oil for 5 minutes, until golden and crisp. Drain on kitchen paper.
  • Season the steaks generously with salt and pepper, then rub with the remaining extra virgin olive oil. Cook over a hot charcoal barbecue grill for 10 minutes, turning several times, until medium-rare. Set aside to rest for 3 minutes, then serve with the kofte, potatoes and rosemary butter.
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Site by Red Candy Marketing Agency