Truffle Wagyu Beef Onglet- Chef Recipe by Jeff Schroeter

Ingredients

800g Wagyu Onglet trimmed
150g mushroom mixed
250mL red wine jus
50g fine polenta
100g butter
300mL chicken stock
80mL milk
50g soft blue cheese
1/4 bunch flat leaf parsley, rough chiffonade
50g Winter truffle

Method

Bring Onglet out of fridge to come to room temperature an hour before.

Season with salt and pepper.

To make soft polenta:

Bring chicken stock and milk to boil.

Mix in polenta and stir.

When polenta cooked, add 50g butter and blue cheese and mix until smooth. Season to taste.

Cover with plastic wrap and keep warm.

Sear Onglet:

Heat heavy-based fry pan or BBQ plate to hot.

Add a little oil and sear both sides to colour. ( approximately 4 minutes each side)

To sauté mushroom:

Using same pan, searing outlet, add butter and the mushroom.

Sauté until mushroom is tender and lightly coloured. Season with salt and pepper

To make sauce:

Using same pan, searing mushroom, add and deglaze pan with red wine jus.

Bring to boil, take off heat and add 20g butter, whisking in. Add parsley when finished.

Plating:

Spoon soft polenta on plate.

Slice Onglet across the grain in strips. Place on polenta.

Spoon over mushroom and jus.

Most important, shave truffle all over dish.

Garnish with any herbs from garden you have.

Recipe provided by Beckett's