Roasted Welsh Wagyu Beef,

wild garlic, buttermilk curd and asparagus

Roasted Welsh Wagyu Beef

SERVES 4 

With this recipe, sourcing the best ingredients is essential when producing something so simple.

90 DAY DRY-AGED BEEF SIRLOIN

  • 500g of sirloin of beef, trimmed
  • light olive oil
  • 2 knobs of butter
  • salt
  • pepper

WYE VALLEY ASPARAGUS

  • 2 bunches of asparagus

WILD GARLIC MAYONAISE

  • 450ml of rapeseed oil
  • 90g wild garlic
  • 3 egg yolks
  • 1 tsp English mustard
  • 2 tsp white wine vinegar
  • salt

MORELS

  • 100g of morel mushroom
  • 20g butter

MUSHROOM KETCHUP

  • 1 onion, diced
  • 250g of chestnut mushrooms
  • 250g of large flat mushrooms
  • 20g of dried wild mushrooms
  • 60ml of malt vinegar
  • 2 tbsp of brown sugar
  • 1/2 tsp ground mace
  • 1/2 tsp ground nutmeg
  • 1/2 tsp garlic powder
  • 2 tbsp of Worcestershire sauce
  • 1 tbsp of lemon juice, fresh
  • vegetable oil

First make the wild garlic oil for the mayonnaise. Rinse the wild garlic, then blanch of 35 seconds in a pan of heavily salted, boiling water. Drain the water and plunge into some iced water, then pat dry with some kitchen towel

Chop the wild garlic roughly and add to a blender, then pour in the rapeseed oil. Start blitzing on a low speed, then increase in speed for 30 seconds to 1 minute, until the oil is a bright, vibrant green colour

Place a large pan over a medium heat and add a dash of oil. Add the onion and sweat until translucent

Finely chop the chestnut and large flat mushrooms then add to the pan with a splash more oil. Sweat down until soft

Boil a kettle and pour 100ml of hot water over the dried mushrooms

After about 5 minutes the dried mushrooms should be soft. Reserve the stock and add the rehydrated mushrooms to the pan

Add the nutmeg, mace and garlic powder to the pan, stir for 30 seconds then add the rest of the ingredients, including the mushroom liquid. Simmer over a low heat for 10 minutes, stirring to avoid any sticking

Transfer to a blender and blitz until smooth

Taste and adjust the seasoning if necessary. To adjust the consistency, return to the pan and reduce to thicken, or add a splash of water and re-season to loosen it

Pass through a fine sieve, then through a sheet of muslin or a coffee filter. Keep in the fridge until needed

Whisk the egg yolks, mustard and vinegar in a bowl until smooth. Continue whisking and pour in a thin, steady stream of the wild garlic oil

Keep whisking and pouring until the oil has been absorbed and has emulsified with the egg mixture – you should be left with a nice, thick green mayonnaise. Season with salt and pepper and serve

For the asparagus, cut off the base of each stem and, using a peeler, peel from the base all the way down and round. Trim the asparagus so that all the stems are the same size and leave to one side
Heat a little oil and butter in a frying pan, season the morels and seal until golden

Heat a little oil in a frying pan, season the sirloin and seal on the fat side until golden and rendered, then roll the beef in the pan to caramelise the remainder. Finally, add a couple of knobs of butter and finish roasting for 3-4 minutes, remove and rest in a warm place

Drop the asparagus into a boiling salted water
Remove the asparagus from the water and drain well, season with salt and lemon juice

TO SERVE

  • 150g of goat’s curd
  • 100g of wild garlic