Ingredients
- 5L chicken stock
- 2.5kg beef bones, roasted until golden brown
- 1⁄2 cup (125ml) white balsamic vinegar
- 10g pepperberry leaf
- 1⁄2 cup (125ml) water
- 1⁄3 cup (75g) sugar
- 1 tsp agar agar
- 1 cup (250ml) white balsamic vinegar
- 35g black garlic
- 4 pickling onions
- 1 cup (250ml) white balsamic vinegar
- 1⁄2 cup (125ml) water
- 1⁄3 cup (75g) sugar
- 2 400g wagyu porterhouse steaks, marble score 6+ (trimmed of fat)
- Butter
- 2 tsp salt
- 1⁄4 cup (60ml) grapeseed oil
- 350g brown onion, thinly sliced
- 50g brown butter
- 1⁄3 cup (80ml) milk
- 100g sea purslane
Serves: 10
Preparation Time: 30 minutes
Cooking Time: 55 minutes
Method
- Combine chicken stock and roasted beef bones and bring to a boil; reduce heat and simmer for 6 hours, skimming fat every half hour. Cool slightly and strain through a fine strainer. Return stock to a clean saucepan, bring to a boil and then simmer until a thick glaze forms. Meanwhile, bring white balsamic vinegar to a boil in a small saucepan; add pepperberry leaf; turn off the heat and allow to infuse until the mixture cools; strain.
- Combine water, sugar and agar and bring to a boil, lower heat and simmer for 3 minutes; add extra vinegar, bring to a boil and simmer for a further 3 minutes; add black garlic and bring to a boil; transfer to a container and set in the fridge for 4 hours. Once set, blend to a smooth gel on high speed, pass through a fine sieve and transfer to a squeeze bottle or piping bag.
- Prepare pickling onions by peeling, halving, removing individual layers, and then slicing into a petal-like shape. Combine all remaining ingredients and bring to a boil; pour over prepared onion petals and allow to cool.
- Portion sirloin into 5cm x 5cm x 5cm pieces (preferably ask your butcher to do this). Ensure the beef is fridge-cold before searing. Spread cold butter over your Wolf Teppanyaki module, season beef generously with salt and sear on all sides on high for about 2 mins on each side. Transfer the sirloin to an oven set to 60oC on a resting rack and bring the internal temperature of the sirloin to 48oC, which may take up to 90 minutes.
- Heat grapeseed oil and sauté onions on medium-low heat until deeply caramelised. Once caramelised, transfer to a blender with brown butter and milk and blend on high speed until smooth; season with salt and strain through a fine sieve.
- Wash sea purslane in cold water, drain and spin (if you have a salad spinner). Store until service.
Recipe notes
- If you can’t source pepperberry leaf, substitute with equal parts toasted star anise and black peppercorns. If you can’t get sea purslane, substitute for beach mustard, watercress, parsley, spinach or rocket. You’ll need to make your own brown butter: simmer butter while whisking until it reaches 115oC, then chill over ice to stop the browning process. All prep can be done 2 days in advance, except for the beef, which must be cooked and served on the same day. All ingredients prepared early must be refrigerated until serving.
Featured appliance
WOLF 38cm Transitional Teppanyaki Module Induction Cooktop ICBTM15TF/S. Shop the entire WOLF range here.
Appliance notes
The Wolf Teppanyaki Module/Plancha-style grill is an essential piece of equipment in a commercial kitchen. It will provide you with a restaurant-quality sear that is not achievable with other equipment.
Chef: Matthew Sartori, Head Chef, Wildflower, Perth
Born in Kalgoorlie, Western Australia, Matthew started cooking at a local hotel at age 15, then at 17 moved to Perth, where he worked at iconic restaurants Jackson’s and Restaurant Amusé. He honed his knowledge of seasonal and native ingredients under chefs Matt Stone at Greenhouse and Paul Iskov of Fervor, and helped to open Wildflower in 2015. He splits his time between Wildflower, lecturing and pop-up dinners with Richard Overbye.
This recipe is from Issue 05 of our Winnings Design & Culinary Guide - available for download here.
