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Fire Roasted Wild Rivers Purebred Wagyu Striploin with Bone Marrow Emulsion

Serves
4
Prep
1 hr
Cook
4.5 hrs
Level
skilled
Ingredients
  • 4 x 220g Wild Rivers Purebred Wagyu striploin steaks
  • 1 cup black Manzanillo olives, pitted
  • 4 baby beetroot
  • 4 medium potatoes, balled
  • 2 large carrots, juiced
  • ½ cup pomegranate seeds
  • 3cm piece liquorice root, sliced
  • ¼ tsp adjowan seeds, crush
  • 100ml almond oil
  • ½ cup chickpea flour
  • 1 egg yolk
  • 3cm piece turmeric, finely grated
  • ½ tsp xanthan gum
  • 4 cups dandelion leaves
  • 1 white onion, very finely diced
  • 4 cloves garlic, minced
  • ½ tsp fennel seeds
  • 2 tbsp unsalted butter
  • 1 cup dry sherry
  • 200ml cream
  • 1kg marrow bones,
  • 2L best-quality beef stock
  • 1 tsp basil seeds, soaked in ¼ cup water
  • ½ tsp bay leaf powder
  • sea salt flakes and freshly-ground black pepper
  • 1 tbsp extra virgin olive oil
Method
  • Preheat oven to 180°C. Finely dice the olives and arrange on a lined tray. Bake for 1½ hours, tossing regularly, until very dry. Grind to a dust in a spice grinder. Set aside. Meanwhile, wrap the beetroot in foil and bake for 1½ hours. Peel carefully while hot.
  • Place the potatoes and carrot juice in a small saucepan and simmer very gently for 15 minutes, then set aside to cool gently.
  • Put the pomegranate seeds, liquorice, adjowan and almond oil in a small saucepan and bring to a bare simmer. Allow to cool slowly, then puree in a blender. Strain through a paper filter.
  • Whisk the chickpea flour, yolk, turmeric and xanthan gum with ¾ cup ice cold water in a bowl to make a batter. Spread on a moderately-hot non-stick crepe skillet and cook for 2 minutes each side. Once cool and crisp, break into pieces.
  • Blanch the dandelion greens until wilted, then refresh under cold water. Sauté the onion, garlic and fennel seeds in half the butter for 5 minutes, then add the sherry and boil briefly. Pour into the cream, then simmer until thickened. Cool completely. Add the dandelion greens, then puree until smooth.
  • Roast the marrow bones for 1½ hours until browned, then press the marrow into the stock in a large saucepan with the basil seeds and bay leaf powder. Boil rapidly for 30 minutes, until reduced by ¾. Load into a whipped cream dispenser with a double-charge of gas, then spray out.
  • Season the steaks generously with salt and pepper, then rub with extra virgin olive oil. Cook over hot charcoal for 12 minutes, turning regularly, until medium-rare. Carve and serve with the creamed dandelion, turmeric wafers, potato balls, beetroot, pomegranate oil, marrow emulsion and a dusting of olive.
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