Frank Fawkner's Wagyu Scotch Fillet with Black Garlic Emulsion, Broccolini and Radish Recipe

Method

1. Wash and quarter four of the radish and set them aside in a small container.
2. Finely slice the other two radish into rounds on a mandolin.
3. Place 100ml water, rice wine vinegar, sugar and a pinch of salt into a small saucepan and bring to the boil.
4. Pour the liquid over the quartered radish, cover and reserve.
5. Place a small saucepan with 100ml water on the stove on a low heat.
6. In a small bowl, mix black garlic, 5ml water, 1 egg yolk, place over the saucepan of water and continuously whisk until the egg mixture thickens and cooks.
7. Take the mix off the heat, slowly whisk in the melted butter, adding as a slow steady stream and season to taste. You should end up with a thick hollandaise style sauce.
8. Heat a medium size saucepan to high heat with a splash of vegetable oil.
9. Season steaks with sea salt and carefully place in pan.
10. Cook on each side for 3 to 4 minutes, remove from pan and leave to rest for another 4 minutes.
11. While the steak is resting, cook the broccolini in the same pan on a medium heat with a splash of olive oil and sea salt.
12. Cook broccolini on one side for 2 to 3 minutes, turn off pan, flip broccolini and leave to rest.
13. Carve the steak into 3 or 4 pieces and fan on the plate, sprinkle steak with a touch more sea salt, place broccolini half on top of the steak, cover the steak with pickled radish and radish rounds. Serve with black garlic emulsion on the side. 

Wine match: De Iuliis LDR Vineyard Shiraz Touriga 2015