Australian Wagyu Coullotte Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Preheat your oven to 200°C (400°F). Wash and cut the potatoes into quarters. Clean the oyster mushrooms and chop the onions into thin slices. Peel and chop the carrots and ginger.

2. 2

   Roast the Potatoes

   In a large bowl, toss the potatoes with olive oil, salt, black pepper, and fresh thyme. Spread them out on a baking sheet and roast in the preheated oven for 25-30 minutes or until golden brown and crispy.

3. 3

   Sauté the Mushrooms and Onions

   In a skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced onions and cook until caramelized, about 10 minutes. Add the oyster mushrooms and sauté for another 5 minutes until tender. Season with salt and pepper.

4. 4

   Cook the Wagyu Coullotte

   Season the Wagyu coullotte with salt, black pepper, and some fresh thyme. In a hot skillet, sear the meat on all sides until browned, about 4 minutes per side. Transfer the skillet to the oven and roast for an additional 15-20 minutes for medium-rare.

5. 5

   Prepare the Carrot Ginger Purée

   In a saucepan, add the chopped carrots and ginger with enough water to cover. Bring to a boil and cook until soft, about 15 minutes. Drain and blend until smooth, adding salt to taste.

6. 6

   Serve the Dish

   Slice the Wagyu coullotte and plate it alongside the roasted potatoes, sautéed mushrooms and onions, and a generous dollop of carrot ginger purée. Drizzle with veal demi-glace to finish.