Serves 4

Ingredients

4 x 200g wagyu scotch or grain fed beef

1 large parsnip, roasted in thyme, garlic and butter

2 yellow zucchinis

8 white asparagus, peeled, cut in half

20 cherry tomatoes, cut into half

2 Tbsp aged balsamic

60 g shaved Parmesan

½ bunch chive batons

Extra virgin olive oil

Seasoning

Truffle dressing

200 ml Madeira jus (recipe below)

80 ml olive oil

1 tsp Cabernet Sauvignon

20 g truffle salsa or 1 tsp truffle oil

Madeira jus

250 g button mushrooms

500 g eschallot

3 garlic whole heads

100 ml Cognac

400 ml Madeira

2 L red wine

5 L veal stock

2.5 kg beef trimmings

50 g thyme

10 g fresh bay leaf

Method

Pre-heat the oven to 180C.

For the Madeira jus

In a hot pan, fry off meat trimmings with a little oil until dark brown and caramelised. Strain.

In the same pan sauté the eschallot, mushrooms and garlic. Add the meat back to the pot then add the cognac and flame. Add the red wine and Madeira and reduce by ¾.

Add the veal stock, thyme and bay leaf, leave to infuse over a low heat. Skim the sauce. After the sauce is at a good consistency then remove from the heat and strain.

For the truffle dressing

Place the Madeira jus in a saucepan and cook until 2/3 of the liquid has reduced and is of a thick consistency, take off the heat and cool slightly.

Whisk in the olive oil, Cabernet Sauvignon and the truffle salsa or truffle oil, season.

For the steak and veggies

Peel the parsnip and cut in 1/2 width ways and then cut the smaller end into ¼ and the larger end into 1/8.

Place on a baking tray and drizzle with extra virgin olive oil and season.

Place in the oven for 10-15 minutes.

Cut the yellow zucchinis in 1/2, width ways and then into 1/6 for each 1/2.

Add to the tray with the parsnips, drizzle with olive oil and season, cook for a further 8-10 minutes, or until both are tender.

Place a pan on the stove at medium heat, add a little extra virgin olive oil and the white asparagus and cook for 2 minutes.

Add the cherry tomatoes and cook for 30 seconds then add the aged balsamic, cook for 20 seconds then remove from stovetop and place onto a tray.

When the parsnips and zucchinis are cooked, remove from the oven and place on the same tray as the asparagus.    

Season the wagyu and place on a hot BBQ, cook for 4-5 minutes each side, longer if you prefer them well done.

Remove meat from the BBQ and rest on a wire rack.

Place the meat on a serving plate and arrange the vegetables on top.

Drizzle with the truffle jus and sprinkle over the shaved Parmesan and chive batons.