8 Oz Australian Wagyu Pichana Recipe

Cooking Instructions

1. 1

   Prepare the Garlic Whipped Potatoes

   Peel and chop the potatoes into quarters. Boil in salted water until tender, about 15 minutes.

2. 2

   Whip the Potatoes

   Drain the potatoes and add to a mixing bowl. Add minced garlic, butter, and heavy cream. Mash and whip until smooth. Season with salt and pepper to taste.

3. 3

   Grill the Broccolini

   Toss broccolini with olive oil, salt, and pepper. Grill for about 5-7 minutes until tender and slightly charred.

4. 4

   Prepare the Bone Marrow Butter

   In a small saucepan, melt butter over medium heat. Add blackberries and bone marrow, stirring until blackberries break down and marrow is melted. Season with salt and pepper.

5. 5

   Cook the Wagyu Pichana

   Season the wagyu pichana with salt and pepper. Sear in a hot skillet for 3-4 minutes on each side for medium-rare, allowing it to rest for a few minutes before slicing.

6. 6

   Plate the Dish

   On a plate, serve a portion of garlic whipped potatoes, top with grilled broccolini, and place the sliced wagyu pichana. Drizzle smoked blackberry bone marrow butter over the top.