Wagyu Steak with Bordelaise Sauce

Possible 4

I had the chance to try a couple of spectacular Wagyu Steaks from Warrendale Wagyu  so I thought I should try to make the whole plate something worthy of Wagyu. After some thought, I decided to serve the grilled Wagyu with bordelaise sauce which is a classic timeless red wine sauce. Its depth of flavour comes from the beef demi glace base, red wine, shallots, fresh thyme and then it is finished with butter and beef marrow.  Once I had decided on the sauce I turned my attenion to the potato and vegetables.

For the potato dish I decided on *cambozola dauphinoise, served with simple roasted beetroots for the wonderful earthy quality and plain steamed baby spinach.

Warrendale Wagyu is a Yorkshire based Wagyu Beef Business, currently working in partnership with farmers across the UK. Their unique integrated supply chain is founded on the principle of producing the highest quality British Wagyu Beef consistently and in a sustainable manner. Wagyu beef is renowned for its taste, the Wagyu beef breed originated in Japan, but has since grown in popularity throughout Australasia, America and Europe. They cross full blood Wagyu bulls with Holstein cows to produce a Wagyu cross, known as an F1 Wagyu.

In my personnal opinion I prefer F1 Wagyu because full blood Wagyu is just too rich in fat, thus we tend to eat smaller portions, wereas when I eat steak I want 8oz (227 gram)

Wagyu Rump steaks ooze with juiciness and a tender texture as well as gorgeous rich wagyu flavours. The rump steak is made up of 2 muscles, The Rump Heart and The Rump Cap (can also be known as the Picanha Steak).  Although I have tasted quite a lot of Wagyu steaks as a judge at the World Steak Challenge over the years, those steaks were sirloins, filet and ribeye and I was keen to try a Wagyu rump.


Cooking Tips: To ensure the best taste for your wagyu steaks, I recommend to serve them medium rare. Make sure you rest the steak for as long as you cook it to allow the juices to absorb into the meat

Ingredients serves 2
2 Warrendale Rump Wagyu steaks

Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots, thyme and sauce demi-glace.

Ingredients serves 3-4
30g unsalted butter
100g shallots, finely diced
1 small sprig of thyme
175 ml dry red wine
300ml demi-glace
100g bone marrow finely diced


  1. Heat the 20g butter in a small nonstick saucepan over a medium heat heat.
  2. Add the shallots and cook stirring occasionally until the shallots are translucent.
  3. Add the wine and thyme to the pan and then turn up the heat. Reduce the volume of liquid by two-thirds and remove thyme sprig.
  4. Add the demi glace and cook until the sauce is completely hot, then turn down the heat.
  5. Stir in the finely chopped beef marrow and the remaining butter then season with salt and pepper.

Cambozola  & Thyme Dauphinoise (see following recipe)

Beetroot is a wonderful tasty vegetable, its rich sweet earthy flavour notes marries well with beef. They are also packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. My favourite way to cook beetroot is simple; I wash them, rub them with olive oil, salt and pepper and the wrap them in Aluminium foil and roast them in the oven until tender.

Roasted Beetroots Serves 2
300g Raw Beetroots (3-4 small size)
1 TBsp Olive oil
Salt and pepper

  1. Preheat oven to 180 C gas mark 4 (with the fan on).
  2. Wash the trimmed beetroot and dry with paper towel.
  3. Place each beetroot on a square of aluminium foil and then drizzle  with ½ Tbsp olive oil and then season with salt and pepper. Wrap tightly and place on baking tray.
  4. Cook the beetroot until they feel firm soft (have some give in them), then allow them to cool down still wrapped.
  5. Unwrap and rinse under cold water to remove skins.
  6. Cut into wedges and rub with remaining olive oil and season lightly.
  7. Reheat when steaks are resting.

Steamed Spinach (2 portions)
400 grams Baby Spinach leaves

  1. Wash spinach leaves in sink of cold water and transfer to a salad spinner.
  2. Spin spinach to remove most of water.
  3. Place spinach in your steam and season with sea salt and black pepper.
  4. Steam just for 2-3 minutes turning the spinach over so it cooks quickly.
  5. Remove from the heat but keep warm.

Also a big shout out to Steelite International who kindly sent me this 30cm Coupe Plate from their Urban collection that I used for this dish.


13 thoughts on “Wagyu Steak with Bordelaise Sauce

  1. Kevin, this looks like a very healthy meal! Beets lower blood pressure, so I have started eating them regularly. I usually boil them and use the water to make pickled eggs, but roasted beets sound delicious! I will have to try this method! Hope all is well with you! ❤

    Liked by 1 person

    1. Yes, Cheryl, I’m well just busy with writing and teaching, but loving it. I have a cookbook to review called The Edible Flower that looks interesting. Equipment reviews of new products in my kitchen and I’m planning a trip back to Wash DC later this year.
      Hope you are doing well too?

      Liked by 1 person

    1. Thanks Charlie, making Bordelaise sauce is not something I do every day but these Wagyu steaks deserved something special. I do agree that roasting the beets gives them so much flavour!


    1. Thank you much Noelle, I do agree.
      Cooking a special meal for yourself and your loved ones is not only healthy but also norishes the soul.

      As always it is good to hear from I will be visiting Wash DC later this year and I’m very much looking forward seeing some old friends again.
      Best Wishes


      1. Yes I worked in and around Wash DC for 13 years so I will be showing my wife all the places I used to love. I will be sensible as I’m sure DC like most of America is less safe than it was, which is a shame. Thanks for your good wishes.


    1. Thank you Harshi for all your wonderful comments. I am keeping very busy between creating recipes for my blog(s), making videos for my online cookery classes and my YouTube Channel , writing and marking course work.

      That said, I very happy and lucky to have such a wonderful wife who is not only talented in her own field but helps film and edit the videos.
      I do love your poetry and enjoy reading it!
      How are things in your life?


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