Blackmore Wagyu Strip Loin

Name: Blackmore Wagyu Strip Loin
Yield: Serves 4
Ingredients: 3 tablespoons drained capers; ½ cup water; 35 grams basil, roughly chopped; 60 grams leek (white part only), chopped; canola oil; 60 grams onion, diced; 60 grams carrot, diced; 4 Blackmore beef cheeks (approx. 2 kg), trimmed of any fat and visible silver skin, then cut into long strips 5 mm thick; plain flour; RM Transglutaminase; salt, pepper; 3 sprigs thyme; 2 garlic cloves, peeled; 500 ml veal stock; 2 bay leaves; sea salt; 250 grams heirloom tomatoes, peeled; 140 grams granulated sugar; 140 grams water; 50 grams chanterelle mushrooms (use oyster mushrooms if you can’t get chanterelles); butter; Manni extra virgin olive oil or any fruity variety; chervil sprigs; radish slices; 12 asparagus tips; 1 garlic clove, peeled; 2 sage leaves; 4 x 130-gram Blackmore wagyu beef strip loin, trimmed and the fat reserved and trimmed; 10 grams butter; ¼ cup red wine

Preparation info

Serves
4

Difficulty
Medium

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

Patrick Dang’s recipe pairs delicate strip loin with slow-cooked wagyu cheek, perfectly complemented by sweetened tomato, salty caper sauce and tangy sauce vierge. You need to start the cheek three days in advance, but with a little planning this dish can be pulled together in less than an hour on the day.

Ingredients

Braised wagyu beef cheek

4 Blackmore beef cheeks (approx. 2 kg), trimmed of any fat and visible silver skin, then cut into long strips 5 mm thick
canola oil

Main course
Sous vide

Method

Braised wagyu beef cheek

Preheat a water bath to 67°C/152.6°F.

Heat a sauté pan with a little oil, and sear the cheeks on both sides until golden brown. Set aside. Return pan to the stovetop and reduce the heat. Sweat the leek, carrot an