Wagyu Bavette

Ingredients

Beernaise:

300	ml	Sour beer of choice, reduced to 100ml (I use a tangerine and grapefruit beer)
250	gr	Mainland Salted Butter, clarified
1	cup	Tarragon, chopped
3		Egg yolks

Wagyu Bavette:

Street Corn Succotash:

Method

Beernaise:

1. In a medium saucepan reduce the beer on medium-high heat until it reaches approximately 100ml.
2. In the microwave or a saucepan melt the butter until it separates, leave to the side for a few minutes until the milk solids settle at the bottom.
3. Pour off clarified butter and save the buttermilk leftover for soaking things like fried chicken.
4. Add the egg yolks and beer to a double boiler (bain-marie) and slowly add the clarified butter while continuously whisking until thick and silky.
5. Add chopped tarragon or green herb of choice and season to taste.

Wagyu Bavette:

1. Cut the bavette into four equal pieces. Before cooking, let the steak sit to room temp.
2. Very quickly sear on both sides and leave to rest in a warm spot.
3. To serve: in a nice hot pan, per steak; add 1 tbsp butter along with 1 clove of garlic, 1 sprig of thyme and 1 sprig of rosemary.
4. Baste both sides of your steak with butter and herbs, etc. until rare/medium rare – no more than medium, as bavette will get tough at anything higher.

Street Corn Succotash:

1. Pre heat oven to 220ºC.
2. In a fry pan sauté the diced potatoes in olive oil to get some nice colour. Off the heat, toss through the garlic and place into the oven to finish cooking – approximately 10 mins; set aside.
3. Char grill corn on the cob, cut off the kernels and place in large mixing bowl.
4. Add garlic potatoes, diced onion, capsicum, coriander, chilli and lemon zest, season taste along with the potatoes and bind with sour cream.
5. To serve: Top the succotash with feta and chopped coriander.