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

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.