Oyster Blade Steak & Broccolini with Puffed Beef Tendon & Wasabi Sauce

Name: Oyster Blade Steak & Broccolini with Puffed Beef Tendon & Wasabi Sauce
Yield: Serves 4
Cuisine: British
Ingredients: 160 ml (⅔ cup) red wine jus, warmed; 2-3 ice cubes, if needed; Bowl of iced water, for refreshing; 2 tbsp classic dressing; Sea salt flakes, for seasoning; 1 tsp Thick N Cold; 2 tbsp lemon extra virgin olive oil; 3 bunches fresh watercress, sprigs picked (see tip); Fresh warrigal greens, for serving; Sea salt flakes and freshly ground black pepper, for seasoning; 4 x 200 g beef oyster blade steaks; 4 (5 x 10 cm pieces) puffed beef tendon; 1-2 tsp wasabi paste; 2 bunches broccolini, trimmed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

4 x 200 g beef oyster blade steaks
Sea salt flakes and freshly ground black pepper, for seasoning
2 bunches

Europe
Oceania
United Kingdom
Australia
Sydney
Dinner
Mediterranean
Gluten-free

Method

Begin with preparing the steaks. Remove steaks from the fridge 30 minutes before starting and set aside to come to room temperature.
Meanwhile, make the wasabi sauce. Trim and discard the thick, fibrous stems from the watercress. Place in a saucepan of salted boiling water for 10 seconds or until just slightly wilted. Drain. Refresh in the iced water. Drain. Sq