Scott Pickett’s Wagyu on Horseback2 Servings • Time 30 minutes, plus overnight fat rendering • Wagyu

Scott Pickett’s Wagyu on Horseback


2 Servings • Time 30 minutes, plus overnight fat rendering • Wagyu
Scott PickettRECIPE BY
Scott Pickett

Leading Australian chef Scott Pickett is steeped in tradition, a proud custodian of his profession’s heritage yet equally passionate about mentoring and finding energy in the next generation. “I love everything about restaurants,” he says. “The energy. The organised chaos. The tired feeling in your bones after a great service. The camaraderie too.” ‘Chefo’ to all. Pickett owns venues in Melbourne. Rather than being linked by cuisine - Chancery Lane is French, Longrain is Thai, stately Matilda is a contemporary grill - his restaurants are characterised by real cooking and heartfelt hospitality.

This is an elegant spin on surf-and-turf, taking advantage of the briny minerality of the oyster and the deep umami of the wagyu. They’re brought together physically, by wrapping the oyster in a thin strip of wagyu, and in a dressing that uses rendered wagyu fat instead of oil, with extra texture from a mushroom and beef crumb.

It’s a simple dish, though it uses a few techniques, and it presents really beautifully. There’s something so special about the seared wagyu melting into the just-warm oyster.

Ingredients

01 / 04
Rendered Wagyu Fat

  • 1 Westholme OP Rib / Bone-In Ribeye, at room temperature

  • 100g Mushroom XO Sauce

02 / 04
Wagyu Fat Dressing

  • 30g rendered wagyu fat

  • 5g lemon juice

  • 0.5g sugar

03 / 04
Beef Crumb

  • 4g dehydrated lion’s mane mushroom

  • 20g cooked, shredded beef

  • 6g salt

  • 4g sugar

  • 1g citric acid

  • 2g nutritional yeast

04 / 04
Wagyu-wrapped Oyster

  • 200g Westholme rump cap

  • Oysters

  • Salt

  • Pepper

Method

Rendered Wagyu Fat

  1. Dice fat and put in gastro tray with lid.

  2. Cook in oven for 12 hours at 120C / 248F.

  3. Strain through oil filter.

Rendered Wagyu Fat Dressing

  1. Whisk ingredients together and set aside. I also like to add the liquid from the oyster shells to this dressing as I shuck them.

Beef Crumb

  1. Pulse ingredients in Thermomix to form crumb. Set aside.

Wagyu-wrapped Oyster

  1. Sear wagyu over open flame then transfer to cold, flat tray.

  2. Slice 5cm x 2cm (2in x 1in) strips.

  3. Wrap oyster in wagyu and return to shell.

To Finish

  1. Place oyster with shell on coals.

  2. Warm oyster to 55C / 131F.

  3. Dress with 5g warm wagyu fat dressing and 2g beef crumb.

Recipe Featured Image - Wagyu Horseback

"It’s a simple dish, though it uses a few techniques, and it presents really beautifully."

– Chef Scott Picketts

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