Wagyu with Parsnip Puree and Parsnip Chips

Seared Wagyu with a Parsnip Puree and Parsnip Chips

Serves: 6

Difficulty: Medium

Parsnip puree

30ml grape seed oil

1 small onion, sliced

2 garlic cloves, smashed

100g butter, chopped

500g parsnips, peeled, sliced

½ cup milk

½ cup cream

Salt and pepper, to taste

Optional: 1 sprig of thyme and 1 bay leaf

Method

1.     For the parsnip puree, heat oil in a saucepan over medium heat. Cook onion and garlic for about 5 minutes until soft and translucent, but has not taken on any colour. Season with salt and pepper. Add half of the butter, and continue to cook for a further 5 minutes. Add parsnip, and cook for 2-3 minutes, stirring regularly.

2.     Add milk and cream, cover with a lid, and cook for about 10 minutes until parsnip is very tender. Place the parsnips into a food processor with the extra butter (other 50g) and puree, slowly streaming in the milk/cream mix until desired consistency (like whipped cream). Season with salt and pepper and sprinkle with parsley.

Parsnip Chips

1 medium parsnip, peeled

oil, for deep frying

salt, to taste

1.     Half fill a large saucepan or deep fryer with oil, and heat to 150C.

2.     In batches, add parsnip strips, then when bubbles start decreasing, increase temperature to 170C, and fry until golden and crisp.

3.     Drain well on paper towel, and season to taste.

Seared Beef

Seared Wagyu Beef

1kg Wagyu flank steak, trimmed

olive oil

salt

1.     For the seared wagyu, place a large frypan or grill plate over high heat. Cut the beef into 3cm thick steaks. Drizzle with olive oil and season with salt.

2.     Cook the steaks for 2-4 minutes on each side or until cooked to your liking. Remove from the pan and set aside to rest. Slice each steak to serve.

3.     To serve, spoon some puree onto the plate, top with wagyu and the parsnip chips. Spoon the Jus onto the plate and garnish.