serves
6-8
prep
40 minutes
cook
1:15 hour
difficulty
Mid
serves
6-8
people
preparation
40
minutes
cooking
1:15
hour
difficulty
Mid
level
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Watch The Full Episode Here
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This recipe was inspired by South Australian produce and some of the best beef in the country, if not the world.
Mayura Station is located in the Limestone Coast of South Australia, the heart of some of the best farming country in Australia. This pristine environment is ideal for producing the ultimate quality, award-winning Wagyu beef.
Mayura Station boasts rich, rolling hills and healthy, fertile soils as well as a moderate climate, sparkling clean water and reliable rainfall. First established in 1845, the station is one of Australia’s oldest and most respected pastoral operations. The full-blood Wagyu cattle were imported into Australia in 1997 and just like thoroughbred horses, the herd’s ancestry, bloodlines and pedigree are a major distinguishing factor in the quality of the 100% full-blood wagyu beef.
Ingredients
- 1.5 kg piece beef striploin
- 50 g Dijon mustard
- 25 g cracked black pepper
Brown butter hollandaise
- 1 golden French shallot, thinly sliced
- 80 ml (⅓ cup) white wine vinegar
- 1 bay leaf
- 1 tsp black peppercorns
- 500 g unsalted butter
- 4 egg yolks
- Salt
- 1 lemon, juiced
- 1 raw southern rock lobster, about 500 g, cleaned, halved lengthways
Instructions
- Remove the beef from the refrigerator 1 hour before cooking and stand at room temperature.
- Meanwhile, for the hollandaise sauce, place the shallot, vinegar, bay leaf and peppercorns in a small saucepan and bring to the boil over medium heat. Reduce the heat to low and simmer until the liquid has reduced by three – quarters. Strain through a fine sieve and set aside.
- Place the butter in a saucepan and cook over low heat until browned and the temperature reaches 175˚C. Strain the butter through a fine sieve placed over a bowl to remove the caramelised milk solids. Discard the solids and set the brown butter aside until cooled to 32 ˚C - 40˚C.
- Preheat a barbecue over high heat. Brush the striploin all over with the Dijon mustard and coat with cracked black pepper. Sear the beef on all sides to form a crust. Rest for 10 minutes, then repeat this process 2 - 3 times or until the internal temperature reaches 45˚C. Alternatively, you can sear the striploin over high heat to form a crust and then lower the hood on the barbecue and cook slowly at 140˚C for 1½ - 2 hours or until the internal temperature reaches 45˚C. Remove and rest for 15 minutes.
- Barbecue the lobster halves in the shells for 2 -3 minutes or until the meat reaches 48 ˚C - 49˚C. Remove from the heat, pull the meat out of the shell and dice.
- To finish the Hollandaise sauce, place the egg yolks in a large, stainless-steel bowl with 1 tablespoon of the vinegar reduction and 1 tablespoon water. Set the bowl over a saucepan of just simmering water and whisk vigorously for 2 -3 minutes or until the volume has doubled in size and is at ribbon stage. Remove from the heat and gradually whisk in the the warm clarified brown butter in a thin, steady stream. Once you have added all the butter, stir in the lobster meat, then season with salt and a squeeze of lemon juice.
- Thinly slice the striploin and place on a large serving platter, then spoon the Hollandaise sauce over the top and serve the remaining sauce on the side.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
All Fired Up
Watch The Full Episode Here
G
Watch The Full Episode Here
G
This recipe was inspired by South Australian produce and some of the best beef in the country, if not the world.
Mayura Station is located in the Limestone Coast of South Australia, the heart of some of the best farming country in Australia. This pristine environment is ideal for producing the ultimate quality, award-winning Wagyu beef.
Mayura Station boasts rich, rolling hills and healthy, fertile soils as well as a moderate climate, sparkling clean water and reliable rainfall. First established in 1845, the station is one of Australia’s oldest and most respected pastoral operations. The full-blood Wagyu cattle were imported into Australia in 1997 and just like thoroughbred horses, the herd’s ancestry, bloodlines and pedigree are a major distinguishing factor in the quality of the 100% full-blood wagyu beef.
