Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Frank Fawkner's Wagyu Scotch Fillet with Black Garlic Emulsion, Broccolini and Radish Recipe Food Frank Fawkner's Wagyu Scotch Fillet with Black Garlic Emulsion, Broccolini and Radish Recipe Preparation time Cooking time Serves 2 Ingredients 2 x 200g Scotch fillet steaks 6 heirloom radish 100ml water 40ml rice wine vinegar 10g sugar Sea salt, to taste 20g Fawk Foods Black Garlic Paste 5ml water 1 egg yolk 150g melted butter 1 bunch broccolini, washed a trimmed Vegetable and olive oils Method Wash and quarter four of the radish and set them aside in a small container. Finely slice the other two radish into rounds on a mandolin. Place 100ml water, rice wine vinegar, sugar and a pinch of salt into a small saucepan and bring to the boil. Pour the liquid over the quartered radish, cover and reserve. Place a small saucepan with 100ml water on the stove on a low heat. 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. 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. Heat a medium size saucepan to high heat with a splash of vegetable oil. Season steaks with sea salt and carefully place in pan. Cook on each side for 3 to 4 minutes, remove from pan and leave to rest for another 4 minutes. 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. Cook broccolini on one side for 2 to 3 minutes, turn off pan, flip broccolini and leave to rest. 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 Food Preparation time Cooking time Serves 2 SHARE You might also like Food Spanish-style pork ribs with white bean salad Food Mark Olive’s crusted kangaroo fillets recipe We recommend a Tempranillo with a hint of spice to pair with the spicy elements in this dish. Try the Heirloom Vineyards Tempranillo 2015 from the Adelaide Hills – although powerful, it shows elegance and balance with a bold core of red and black fruits, subtle vanillin spice notes, bright acidity, velvety tannins and a long finish. Food Tetsuya Wakudu’s Slow roasted snapper with olive, capers and tomato recipe Words by Tetsuya Wakudu on 3 Sep 2017 The Mediterranean elements in this seafood dish lend it to this issue’s Rosé from Krinklewood in the Hunter Valley. A biodynamically produced wine, it has lifted aromas of spice and orange rind with an harmonious palate of sweet and savoury elements making it the perfect pairing for the fine, umami-rich flavours in this dish.