Wagyu Sirloin Steak with Red Wine Jus
Rated 5.0 stars by 1 users
Servings
2
Prep Time
10 minutes
Cook Time
30 minutes
Richly marbled Wagyu, seared to perfection and finished with a glossy red wine jus, lifted by the subtle tang of our pickled shallots. A beautifully balanced dish that captures the comfort of autumn dining and elevates everyday meals with ease.
Ingredients
-
2 DukesHill Wagyu sirloin steaks (about 250–300g each, 2–3cm thick)
1 tbsp vegetable oil
-
1 tbsp Ampersand butter
2 garlic cloves, lightly crushed
- 2 sprigs fresh thyme or rosemary
1 tbsp butter, plus 1 tbsp to finish
1 shallot, finely chopped
1 garlic clove, grated
1 sprig thyme
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200ml red wine - we love Corney & Barrow Claret
200ml beef stock
1 tsp balsamic vinegar
-
1 tsp Tracklements Dijon mustard
-
1 tbsp DukesHill pickled shallots
-
DukesHill’s potato dauphinoise
For the steak
For the red wine jus
Perfect served with DukesHill’s potato dauphinoise
Directions
- Unwrap the wagyu steaks and leave them uncovered in the fridge on top of a wire rack for 6 hours or so. Before cooking, pat dry with kitchen paper and season generously with salt.
- In a saucepan, melt 1 tbsp butter and gently sauté the shallot, garlic, and thyme until softened - about 3-4 minutes. Add the red wine, bring to a boil, and reduce by half.
Stir in beef stock, then simmer until it has thickened and reduced by half again. Add the balsamic vinegar and mustard.
Strain through a fine sieve, then whisk in 1 tbsp cold butter for extra gloss. Keep warm.
- Heat a heavy cast iron pan over until it reaches searing temperature. Add a slick of vegetable oil, then place the steaks in the pan.
- Add oil, then place steaks in the pan. Sear 2–3 minutes per side for medium-rare - until the internal temperature reaches 55c.
Just before you remove the steaks from the pan, add the remaining butter, garlic, and thyme. Tilt the pan and spoon the foaming butter over the steak.
Rest steaks on a warm plate for 5–7 minutes.
- Slice the steaks against the grain and serve with a spoonful of red wine jus over the meat and a small jug on the side.
- Perfect served with DukesHill’s potato dauphinoise.
