Wagyu Sirloin with Black Garlic and Jerusalem Artichoke
Scott Pickett
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 a simple dish of great depth and character, highlighting the qualities of the Wagyu. The flavours are robust but balanced. “We’ve got charry notes, smoky notes, sweet and sour all building into a balanced dish,” says chef Scott Pickett.
Ingredients
Wagyu
Wagyu
120g (4.2 oz) Westholme Wagyu sirloin
Jerusalem Artichoke Puree
Jerusalem Artichoke Puree
3kg (6.6 lb) Jerusalem artichokes
300ml (10.1 oz) neutral vegetable oil
salt
Black Garlic Glaze
Black Garlic Glaze
200g (7 oz) black garlic
50g (1.8 oz) honey
100ml (3.4 oz) soy sauce
200ml (6.8 oz) beef sauce
200ml (6.8 oz) water
5g (½ tsp) native Australian pepperberries
Pickled Onions
Pickled Onions
3L (0.8 gallon) water
2L (0.5 gallon) malt vinegar
1kg (35.2 oz) sugar
50g (1.76 oz) salt
3kg (6.6 lb) pickling onions
1.5kg (3.3 lb) Jerusalem artichokes
1.5kg (3.3 lb) Jerusalem artichokes
1.5kg (3.3 lb) Jerusalem artichokes
Method
Jerusalem Artichoke Puree
Wash artichokes very well then dry and slice artichokes.
In a pot oil and saute artichoke slices over medium heat until evenly caramelised. This will take some time; add a little water to prevent burning on the bottom.
Once evenly caramelised, add water to almost cover and cook for a further 20 minutes.
Blend and emulsify the oil to make it smoother.
Black Garlic Glaze
Blend all ingredients in Vitamix until smooth.
Pass and season.
Pickled Onions
Bring all ingredients to a boil except onions, then chill.
Peel and cut onions in half.
Vacuum pack with pickle. Cook at 90C / 194F for 15-20 minutes.
Jerusalem Artichoke Chips
Wash artichokes and dry very well.
Thinly slice and fry at 160C / 320F until golden and crisp.
Store in airtight container.
To Serve
Sear Wagyu, brush with Black Garlic Glaze, then rest and slice.
Arrange on plate with Jerusalem Artichoke Puree, more Garlic Glaze, Pickled Onion, Jerusalem Artichoke Chips, chicory leaves, beef sauce and fresh horseradish.
