Char-grilled wagyu tri-tip with Jerusalem artichokes and olive oil and soft-herb hollandaise

AT A GLANCE

  • Serves 4 people

  •  
  • Wagyu
  • 12 Jerusalem artichokes (about 800gm), scrubbed
  • For drizzling: olive oil
  • 1 wagyu tri-tip (about 800gm), trimmed and cut into 4 steaks
  • To serve: steamed broccolini, optional
  •  
  • Olive oil and soft-herb hollandaise
  • ¼ cup white wine vinegar
  • 8 white peppercorns, crushed
  • 1 cup light olive oil
  • 2 egg yolks
  • To taste: cayenne
  • 1-2 tsp lemon juice, to taste
  • 1 sprig of French tarragon, leaves picked, finely chopped
  • 2 sprigs of flat-leaf parsley, leaves picked, finely chopped
  • 6 sprigs of chervil, leaves picked, finely chopped
  • ½ small bunch of chives, finely chopped
01   Place artichokes in a roasting pan, drizzle with oil, season to taste with sea salt and freshly ground white pepper and roast at 180C for 15-20 minutes or until golden and tender. Keep warm, then cut in half just before serving.
02   Meanwhile, for olive oil and soft-herb hollandaise, place vinegar and peppercorns in a small saucepan and simmer over low heat until reduced, then strain and discard solids. Place oil in a saucepan and cook over low heat until just warm (do not overheat). Place egg yolks, strained vinegar mixture and 2 tbsp water in a heatproof bowl over a saucepan of simmering water and whisk over low heat until mixture has tripled in volume and holds a trail. Whisking continuously, slowly add warm oil to egg mixture and whisk until emulsified, then remove from heat and season to taste with sea salt and cayenne; keep warm. Just before serving, stir in lemon juice and herbs.
03   Meanwhile, lightly brush beef with oil, season to taste, then char-grill or barbecue for 5 minutes, each side, for medium rare. Remove from heat and stand for 10 minutes in a warm place to rest.
04   Cut each piece of beef, against the grain, into 3 thick slices, place on warm plates and sprinkle with a little sea salt, then divide artichokes among plates. Serve immediately, with olive oil and soft-herb hollandaise and steamed broccolini passed separately.

Topics:

CHIVES, PARSLEY, EGGS, DRINK SUGGESTION, CHERVIL, FRENCH, FAST, MAIN, STEAK, TARRAGON, ARTICHOKES, BEEF, WINTER

Recipe:

JEREMY STRODE

Photography:

BEN DEARNLEY

Styling:

SOPHIA YOUNG

Drinking Suggestion:

2002 RUSSET RIDGE CABERNET SHIRAZ MERLOT.

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