serves
2
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Movie Night
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 thick wagyu sirloin steak, about 350 g – 400 g
- sea salt and black pepper, to taste
- extra virgin olive oil, for drizzling
- 50 g butter
- ½ head garlic
- 1 sprig thyme
- 4 slices sourdough bread
- 4 witlof leaves, finely sliced
Tarragon mustard sauce
- extra virgin olive oil, for drizzling
- 1 shallot, finely chopped
- 1 tsp capers
- 2 tbsp white wine
- 2 sprigs tarragon, leaves picked and torn
- 1 tbsp Dijon mustard
- 100 ml thickened cream
Resting time: 10 minutes
Instructions
- Preheat the oven to 180˚C.
- Remove the steak from the refrigerator 30 minutes before cooking and season liberally with sea salt.
- For the tarragon mustard sauce, heat a small saucepan over medium heat and add the olive oil. Add the shallot and stir for a few minutes or until lightly coloured. Add the capers, white wine and tarragon and simmer until there is 1 tablespoon of liquid left. Stir in the mustard and cream, reduce the heat to low and simmer, stirring occasionally, until reduced to a nice sauce consistency. Season to taste.
- Place a heavy–based frying pan over high heat and add enough oil to just coat the base. When hot, add the steak and cook for about 2 - 3 minutes (depending on thickness). Turn the steak over, then add the butter, garlic and thyme to the pan and baste the steak with a tablespoon for about 2 - 3 minutes (depending on thickness). Take the pan off the heat, transfer to the oven and roast for another 2 -3 minutes (depending on thickness). Remove the steak from oven and the pan and rest it on wire rack for 8 – 10 minutes.
- Wipe out the pan and place over medium heat. Drizzle the sourdough bread with oil and toast in batches on one side until it has a nice colour. Divide between plates.
- Thinly slice the steak, then place on the sourdough and spoon a liberal amount of sauce over the top. Add the witlof and the remaining sourdough.
Photography by Adam Liaw.
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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
Movie Night
