Wagyu Steak with Onion Cream / Oxtail with Tarragon Mash / Crumbed Minute Steak

Wagyu Steak with Onion Cream / Oxtail with Tarragon Mash / Crumbed Minute Steak

Wagyu Steak with Onion Cream / Oxtail with Tarragon Mash / Crumbed Minute Steak

Serves 2 hours prep 3 hours cook

Ingredients

OXTAIL WITH TARRAGON MASH (Element 1 or trio)
1 tbs olive oil
25g butter
3 spring onions (with a white bulb)
tarragon leaves, to garnish

Braised Oxtail
4 small pieces oxtail
seasoned plain flour, to dust
2 tbs olive oil
1 carrot, chopped
1 brown onion, chopped
1 stick celery, chopped
2 tbs tomato paste
2 tbs Dijon mustard
250ml red wine
60ml red wine vinegar
10g dried porcini mushrooms
1 litre veal stock

Tarragon Mash
4 tbs salt
800g potatoes
80ml thickened cream, warmed
50g butter, chopped
2 tbs finely chopped tarragon

CRUMBED MINUTE STEAK (Element 2 or trio)
tarragon leaves, to garnish

Pickled Spring onions
4 small green spring onions
125ml white wine vinegar
2 tbs caster sugar
½ tsp yellow mustard seeds
½ tsp black peppercorns

Tarragon Hollandaise
2 egg yolks
1 tbs lemon juice
1 tsp Dijon mustard
100g butter, melted
2 tsp finely chopped tarragon

Crumbed Steak
100g fresh breadcrumbs (we used sourdough)
1 tbs chopped fresh tarragon
2 eggs, lightly beaten
3 x 150g minute steaks, halved
seasoned plain flour, for dusting
vegetable oil, for shallow frying

WAGYU STEAK WITH ONION CREAM (Element 3 or trio)
6 x 100g Wagyu eye fillet steaks
1 tbs olive oil

Pickled mushrooms
125ml white wine vinegar
2 tbs caster sugar
½ tsp yellow mustard seeds
½ tsp black peppercorns
50g shiitake or shimeji mushrooms, trimmed

Onion Cream
2 large brown onions
80ml thickened cream

Method

OXTAIL WITH TARRAGON MASH (Element 1 or trio)
1. Preheat oven to 180C.
2. To braise oxtail, dust oxtail in seasoned flour.
3. Heat oil in a casserole dish over high heat. Cook oxtail until browned all over. Remove and set aside.
4. Reduce heat to medium-low and add vegetables. Cook, stirring, until soft. Stir in tomato paste and Dijon mustard. Stir in wine and vinegar. Simmer for 3 minutes, scraping base of pan to remove any crusty bits. Stir in remaining ingredients and return meat to dish. Bring to a boil.
5. Transfer to the oven and cook, covered, for about 2 hours or until meat is tender.
6. Remove and set aside oxtail pieces.
7. Strain braising liquid into a saucepan and simmer over medium heat until slightly reduced to form a sauce. Season.
8. To make tarragon mash, sprinkle salt over base of an oven dish or tray. Place whole potatoes on top. Bake for about 1 hour or until tender. When cool enough to handle, cut potatoes in half and scoop out flesh into a ricer.
9. Stir cream, butter and tarragon through hot riced potato. Season.
10. Heat oil and butter in a frying pan over medium heat. Cut green tops off onions (reserve for another use). Cut white bulbs in half lengthways and add to pan. Cook, turning, until tender.
11. Serve braised oxtail and sauce with mash and onions. Garnish with tarragon.

CRUMBED MINUTE STEAK (Element 2 or trio)
1. To pickle spring onions, cut onions in half lengthways (reserve green top halves for another use).
2. Stir vinegar, sugar and spices in a saucepan over medium heat until sugar dissolves. Remove from heat. Add onions and set aside to cool. Drain to serve.
3. To make tarragon hollandaise, whisk egg yolks, mustard and lemon juice in a heatproof bowl to combine. Season.
4. Place bowl over a saucepan of barely simmering water, ensuring water is not touching bowl.
5. Slowly drizzle in melted butter, whisking continuously until mixture is thick and creamy. Whisk in tarragon. Season.
6. To make crumbed steak, combine breadcrumbs and tarragon in a shallow bowl. Season.
7. Place eggs in a second shallow bowl.
8. Dust steaks in seasoned flour, dip in egg and then press into breadcrumbs.
9. Shallow fry until golden and crisp on each side. Drain on absorbent paper. Season.
10. Serve crumbed steak with hollandaise and pickled onions. Garnish with tarragon.

WAGYU STEAK WITH ONION CREAM (Element 3 or trio)
1. To pickle mushrooms, stir vinegar, sugar and spices in a saucepan over medium heat until sugar dissolves. Remove from heat. Add mushrooms and set aside to cool. Drain to serve.
2. To make onion cream, place whole onions on an oven tray.
3. Roast for about 45 minutes or until soft. When cool enough to handle, cut in half and scoop out flesh into a blender. Blend until smooth. Add cream. Blend to combine. Season.
4. Brush steaks all over with oil and season.
5. Heat a frying pan over medium-high heat. Cook steaks for about 2-3 minutes on each side or until cooked as desired. Transfer to a warm plate to rest for 3 minutes.
6. Serve steaks with onion cream and pickled mushrooms.

Notes

We cooked our oxtail in a pressure cooker on the day, due to time limitations.

If making any one of these elements as a main course, simply increase the size of the protein and serve with your favourite salad or vegetables.

This recipe has been tested.

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