Dietmar Sawyere: Seared wagyu carpaccio

AT A GLANCE

  • Serves 8 people

  • 300 gm thick piece wagyu sirloin, trimmed
  • To serve: nasturtium leaves (see note)
  • To serve: extra-virgin olive oil, aged balsamic and aïoli
  •  
  • Eggplant caviar
  • 1 eggplant, halved lengthways
  • For rubbing: extra-virgin olive oil
  • 30 ml olive oil
  • 3 golden shallots, finely chopped
  • 1 garlic clove, finely chopped
  • ½ small red chilli, finely chopped
  • 1 tsp finely grated orange rind
  • 2 anchovy fillets, finely chopped
  • 8 green peppercorns
  • 1 tsp each finely chopped coriander and flat-leaf parsley
  • 10 ml lemon juice, or to taste
01   For eggplant caviar, preheat oven to 150C fan-forced. Rub cut sides of eggplant with extra-virgin olive oil, wrap each half in foil and roast on an oven tray cut-side up until eggplant is tender (1-1¼ hours). Scoop flesh out of skin with a spoon (discard skin), then drain flesh in a colander to remove excess liquid (1 hour). Heat olive oil in a frying pan over medium heat, add shallot, garlic, chilli and orange rind and sauté until tender (5-6 minutes). Add anchovy, peppercorns and eggplant and stir occasionally until liquid evaporates (10-15 minutes). Remove from heat, stir through remaining ingredients and season to taste.
02   Meanwhile, preheat a char-grill pan over high heat, brush wagyu with a little oil, season to taste and sear (45 seconds each side), set aside to cool slightly, then wrap tightly in plastic wrap and refrigerate to chill (1 hour).
03   Remove plastic wrap, thinly slice wagyu, arrange on a plate with nasturtium leaves, drizzle with olive oil and balsamic vinegar and serve with eggplant caviar and aïoli.
Note Nasturtium leaves are available from select farmers’ markets.

This recipe is from the January 2011 issue of Australian Gourmet Traveller.

Recipe:

DIETMAR SAWYERE

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUÑOZ

Drinking Suggestion:

PINOT NOIR OR CHILLED GAMAY , suggested by DIETMAR SAWYERE

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