2 small red capsicums
2 small yellow capsicums
2 tsp red wine vinegar, or to taste
2 tsp white wine vinegar, or to taste
125ml fruit olive oil
sea salt, to taste
pepper, to taste
1 wagyu beef tenderloin steak, about 300g
chopped spring onions, for garnish
under a hot grill, turning frequently, until skins are charred completely
black, 7-9 minutes. (Alternatively, hold them with tongs over a gas flame,
turning frequently). Place in a bowl and cover. Set aside for 10 minutes.
Peel off and discard capsicum skins. Rinse capsicums to remove all the
black bits, then slice into strips, discarding stem, seeds and membranes.
Pat strips dry with paper towels. Puree red capsicums with red wine
vinegar, half the olive oil, and salt and pepper until very smooth.
Likewise, puree yellow capsicums wit white wine vinegar, remaining olive
oil, and salt and pepper. Set aside, covered.
Set a frying
pan over medium-high heat. Rub wagyu all over with several drops of oil.
When pan is very hot, lay steak in pan. Sear for about 90 seconds, then
turn over and sear 1 minute more. Transfer steak to a plate, cover with
foil and let stand 10 minutes. Cut steak into cubes with a sharp knife.
Garnish with spring onions and serve red and yellow capsicum coulis on the
side for dipping.
marbled with fat, wagyu beef needs no introduction to beef lovers, but
only in recent years that it been available to consumers at
non-prohibitive (though still expensive) prices. This recipe is for
medium-rare steak; wagyu should never be cooked until well done, or much
of its precious fat and juices will be lost.
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