Australian Wagyu Benedict* Recipe

Caramelize onions

Heat a 10‑inch skillet over medium heat. Add 1 tablespoon unsalted butter. When melted, add the thinly sliced yellow onion and a pinch of salt. Cook, stirring every 2–3 minutes, until translucent and beginning to brown, about 10 minutes. Reduce heat to medium‑low, sprinkle 1/2 tsp granulated sugar over the onions, and continue to cook, stirring occasionally, until deeply golden and soft, another 10–15 minutes. Stir in 1 tablespoon balsamic vinegar during the last minute, deglaze any browned bits, then remove onions to a bowl and keep warm.

Cook Wagyu

Bring the Black Opal Wagyu to room temperature for 20–30 minutes. Pat dry and season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat the same skillet (wipe out excess oil but keep fond) or a heavy cast‑iron pan over high heat. Add 1 tablespoon neutral oil and swirl until shimmering. Sear steak 2–3 minutes per side for medium‑rare (thinner cuts may need less time). For thicker cuts sear edges 30–45 seconds. If the interior temperature reaches 125–130°F (52–54°C) for medium‑rare, remove. Add the caramelized onions back to the pan briefly to warm. Let the steak rest on a cutting board for 5–8 minutes, then slice thinly against the grain into two portions for plating.

While the steak rests, parboil the cubed Yukon gold potatoes in salted water for 6–8 minutes until just tender but not falling apart. Drain and pat dry. Toss the potatoes with 1.5 tablespoons olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tablespoon chopped fresh thyme, 1 tsp kosher salt, and 1/2 tsp pepper. Heat a nonstick or cast‑iron skillet over medium‑high heat and add the potatoes in a single layer. Cook without stirring 3–4 minutes to build a crust, then stir and continue to cook, turning occasionally, until golden and crispy, about 8–10 minutes total. Adjust seasoning to taste and keep warm until plating.

Prepare a double boiler: bring a small pot of water to a gentle simmer and place a heatproof bowl over it (bowl should not touch the water). In the bowl whisk 3 egg yolks with 1.5 tablespoons lemon juice and 1/4 tsp Dijon mustard until slightly thickened. Whisk constantly while slowly streaming in the warm melted butter (6 tablespoons) until the sauce emulsifies and thickens to a pourable but clingy consistency, about 3–5 minutes. Remove from heat. Season with 1/4 tsp kosher salt and a pinch of cayenne or a dash of hot sauce. If sauce becomes too thick, whisk in 1 teaspoon warm water at a time to loosen. Keep warm over very low heat or in a thermos until ready to plate.

Bring a medium‑sized pot of water to a gentle simmer (not a rolling boil). Add 1 teaspoon white vinegar. Create a gentle whirlpool with a spoon and crack one egg into a small bowl, then gently slip the egg into the center of the whirlpool. Poach 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer yolk. Remove with a slotted spoon and drain briefly on a paper towel. Repeat with the second egg.

Toast the 2 English muffins or sourdough rounds until golden. To assemble: place toasted muffin halves (or rounds) on two plates. Top each with an even portion of sliced wagyu (about half the steak per plate). Spoon a generous tablespoon of warmed caramelized onions over the meat. Place a poached egg on top of each portion of wagyu. Spoon 2–3 tablespoons of warm hollandaise over each egg. Arrange the breakfast potatoes alongside. Garnish with chopped chives and an extra grind of black pepper. Serve immediately.