Method: Wagyu Beef Recipe
Semi dried Heirloom tomatoes
(semi drying intensifies the flavour & softens the juices). Pre heat oven to 120c. Heat a sauce pan with water & salt bring to the boil. Lightly cut a cross in a bottom of each tomato & remove the cores. Blanch them in the boiling water for 8-10 seconds...only! Remove & place in ice water for 1 minute. Remove & peel back all the skins, pat dry. Line a baking tray & place the tomatoes on it. In your hands gently squeeze on the sugar, a little sea salt & the paprika. Place tomatoes in the oven for 1 - 1½hrs.
Roasted Jerusalem artichoke puree
Heat a heavy bottomed sauce pan. Roughly chop artichokes into same sized pieces. Add a little cooking oil to the pan fry artichokes for 5 - 10 mins until golden. Deglaze with a ltitle chick stock and cover with milk. Bring to a simmer, cook until soft (20mins) then strain. Put into a kitchen blender & blend until smooth, adding back to the blender what cooking liquid you need too. Add salt to taste.
Jerusalem artichoke chips (optional)
Thinly slice the extra 100 gms of artichoke length ways (a horse shoe peeler is handy for this). Shallow fry chips at 165c in cooking oil until crisp. Remove onto a paper towel & sprinkle with sea salt.
Wagyu rump cap - Wagyu Beef Recipe
Pre heat over to 200c. Score across the top of the wagyu cap fat. Bring rump cap up to room temperature. Heat a heavy saute pan or hot plate to very hot. Season with sea salt only, sear the rump cap fat side down first (don't move it around - just let it be for around 3mins). Once deep golden turn and colour the sides, baste with some pan fat and place in oven for around 15mins, rest for another 10mins in warm place.
Red wine glaze
Reduce a cup of red wine to a syrup, add beef stock, bay leaf, thyme, a pinch of cracked black pepper & the sugar. Simmer & reduce by 2/3rds, skim, strain through a fine sieve or muslin cloth. Serve
To Serve: Wagyu Beef Recipe
Slice the rump (across the grain) heat the puree & smear onto plates, place a warm tomato on each plate & the sliced rump... serve Red wine glaze on the side.
