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Wagyu Beef Salad
Intermediate
Second Course
Ingredients
- Wagyu Scotch Fillet
- Butterleaf, Baby Oak and Baby Rocke
- Fresh, red currants
- 2 spring onions, finely sliced
- Small handful chopped mint leaves
- Toasted and salted pistachios, roughly chopped
- Juice of lemon
- Monini Delicato Extra Virgin Olive Oil
- 1 clove garlic, crushed or finely cut
- Flaky sea salt, pepper and chill to taste
Preparation
Wagyu in itself is very flavourful, so you want the salad only lightly dressed. Monini Delicato Extra Virgin Olive Oil works because it’s light in flavour and won’t overpower the meat.
Method
Pros use a thermometer, nothing’s worse than overcooking a steak like this. This one was cooked at 68°C on a frying pan with Monini Delicato Extra Virgin Olive Oil and salt.
Cooking Notes:
You can use any grass fed cut with this recipe, but for something special you ought to try it with wagyu.
Add an extra touch
DELICATO
