Restaurants›BOTANIST›Hunt Recipe

Hunt Recipe

Inspired by BOTANIST
Time2h
Serves2

beetroot, lobster ravioli, lobster glaze, DRY AGED BRANT LAKE WAGYU STRIPLOIN

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Ingredients

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Vegetables

Pasta

Sauce

Meat

Method

Preparation of Beetroot

1

Roasting the Beetroot

Preheat the oven to 400°F (200°C). Wrap the beetroot in aluminum foil and roast for about 45-60 minutes, or until tender. Allow to cool, then peel and slice into rounds.

Cooking Lobster Ravioli

2

Cooking the Ravioli

Bring a pot of salted water to a boil. Add the lobster ravioli and cook according to package instructions, typically around 3-5 minutes. Drain and set aside.

Preparing the Lobster Glaze

3

Making the Sauce

In a saucepan, melt the butter over medium heat. Add the lobster stock and lemon juice, bringing it to a simmer. Stir in the fresh dill and let it reduce slightly, about 5-7 minutes.

Cooking the Steak

4

Cooking the Wagyu Striploin

Season the Wagyu striploin with salt and black pepper. Preheat a skillet over high heat and sear the steak for about 3-4 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing.

Plating

5

Final Assembly

On a plate, arrange the beetroot slices, then add the lobster ravioli on top. Drizzle the lobster glaze over the ravioli and place the sliced Wagyu steak beside it. Garnish with additional dill if desired.