Blackmore’s Pure-Bred Wagyu Beef Fillet Sous Vide with Morels and Bone Marrow


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By Peter Gilmore

Published 2010

  • About

Wagyu is a specialised Japanese breed of beef often referred to as Kobe beef. The meat is naturally marbled with fat, producing an incredible mouthfeel. David Blackmore is a pioneer of wagyu genetics in Australia and produces some of the best wagyu in the country. His meat has a 9+ marble score (a method of rating the meat devised by the Japanese), which is the highest achievable marble score in Australia. I like to cook the fillet sous-vide style, which makes an incredibly