A lot of thought and some research went into preparing for this evening’s meal. Wagyu beef is an expensive investment. The returns in terms of delicious flavours need to be maximised through careful cooking. The last thing we wanted was for the meat to be mishandled in any way.
After reading many websites and articles, we agreed on this method http://www.evernote.com/shard/s183/sh/6d02cff7-25f4-4a37-84ad-453bfa366032/72e8c7be756eac09e6fe4edc9b06a67c This is a method advocated by the Internet Chef.
Without an induction stove top we worked out our plan of attack. The meat was chilled and then the board dressed Jamie Oliver style to apply the seasoning. One side was cooked for 90 seconds and the fillet was turned and placed on a low heat hob with the lid on for 45 minutes. After cooking it was rested for 10 minutes. During this time Bron prepared a Jamie Oliver horseradish mash and we also had asparagus and peas.
The rib eye fillet looks gorgeous. Unctuous, gorgeous, beautiful, YUM…
Don’t worry, this is not too much salt.
I dissected the lean fillet from the fatty deckle. Bron prefers the lean fillet and I love the fatty deckle. The lean fillet was delicious and went well with the horseradish mash and peas.
I love the fatty deckle and all its succulent juiciness. The sauce was simply a white wine reduction with a little Dijon mustard and cream in the beef’s pan juices.
The deckle meat is on the left. It was separated from the lean fillet by a nice piece of fat. The fat tasted amazing. It was not a ‘fatty’ texture at all. It melted in my mouth and was full of flavour.
This is a Jamie Oliver recipe.
- My first Yorkshire pudding with Jamie Oliver’s smoked ocean trout, horseradish and cream filling (garydavidlum.com)