About this recipe
I first cooked this dish of ribeye steak with broccolini, shitake mushrooms and wattleseed jus on Dining Downunder and it went down well with the cast and crew during the shoot. The dish can be done either in a frying pan or on the BBQ. Ribeye steak (otherwise know as scotch fillet) is definitely my favourite cut of beef as I find it the most flavoursome.
Most people think that wattleseed is really only limited to sweet and desserts, but wattleseed goes really well in savoury applications like marinates, crumbing and sauces like this wattleseed jus.
For those that haven’t heard of broccolini, it’s a cross between broccoli and kai-lan (Chinese broccoli) and has thin tender stalks with a much sweeter flavour than regular broccoli. If you cant get broccolini, then simply substitute for broccoli.
Ingredients
4 x 220g (8 oz.) ribeye steak
15g (1 tablespoon) yakajirri
1 bunch broccolini
100g (½ cup) shitake mushrooms
100ml (½ cup) beef jus
5g (1 teaspoon) ground wattleseed
4 sprigs watercress
Cooking instruction
Combine is a saucepan the pre-made beef jus and wattleseed. Bring to the boil, then reduce till thick, then set aside.
Heat a medium sized frying pan or BBQ to medium hot (not super-heated and smoking). Then on a plate or tray, spread the yakajirri with a little salt and black pepper. Then place each steak into the mix, crusting evenly on each side of the steak.
When the frying pan or BBQ is at medium heat, add a little oil then place each steak into the pan. Allow the yakajirri to caramelise and blacken (it will do this from the sugars naturally in the bush tomatoes. Only turn the steak once to cook the other side as this will seal in the juice more.
Once cooked to the desired doneness, remove and allow to rest in a warm place for about 5 minutes. While the meat is resting, quickly prepare the broccolini and shitake mushrooms. 6. Using the same pan or BBQ, add a little oil and the shitake mushrooms. Season with salt and pepper. Remove when golden. In a hot wok, place a little oil and quickly wok toss the broccolini until cooked.
To serve, place the wok tossed brocollini in the centre of the plate, then place the steak, then the shitake mushrooms. Around the base of the plate pour the wattleseed jus around the base of the brocollini. Garnish with a sprig of watercress.
