Makes 2 servings
Roasted cashew nuts add flavour and crunch to this umami-rich wagyu steak that is perfect with a glass of wine.
200g wagyu rib
1 tsp grain mustard
20g cashew nuts, chopped
25g sweet pepper
40g green beans
pinch of salt and pepper
2 tsp olive oil
80ml cassis liqueur
Season wagyu rib with salt and pepper. Heat 2 teaspoons of olive oil and sear Wagyu rib on all sides over high heat for about 30 seconds each side, until browned.
Spread grain mustard on top of meat, and scatter chopped cashew nuts over top. Roast in a 180°C oven, being careful not to burn.
Chop zucchini into 1cm thick rounds. Cut sweet pepper into 1cm-thick slices. Blanch zucchini, sweet pepper and green beans until tender.
Make the sauce: Add butter and cassis liqueur to pan juices from searing steak and heat up the sauce.
Arrange beef and blanched vegetables on plates and drizzle with cassis sauce.