Hand-selected wines from 500+
Australian wineries delivered to your door!

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
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

  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

Food
Preparation time
Cooking time
Serves
2

SHARE

Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories

You might also like

Food
Selector’s Top 7 Recipe Books of 2017
Throughout the year, the Selector magazine team receives a collection of beautifully presented books full of delectable recipes and inspiring food stories. This makes picking the best a tough task, but when it comes down to it, there are some that really stand out, whether it’s for their gorgeous styling, unique ideas, or for having a new take on old favourites. These are the top 7 from 2017. Book of the Year - Feasts by Sabrina Ghayour
A simply stunning cookbook where art meet cuisine. From the intricately designed cover to the gorgeous food photography by Kris Kirkham to the warm and inviting design layout by Octopus Group, this is a sumptuous release detailing Sabrina’s delicious array of Middle-Eastern dishes. Breath-taking. Hachette Australia, $39.99 On the side by Ed Smith
Noted food writer Ed Smith gave us something completely novel with this release – a cookbook all about side dishes. So important in today’s dining equation, the concept is backed up with great photography, design and recipes. Bloomsbury, $39.99 Ostro by Julia Busuttil Nishimura
Julia Busuttil Nishimura is the epitome of millennial entrepreneurship, having taken her blog and turned it into one of the most gorgeously presented books we’ve seen this year. Definitely worth slowing down for. Plum, $44.99 All Day Café by Stuart McKenzie
Stuart McKenzie runs the iconic South of Johnston café in Melbourne. This book reflects the relaxed customer friendly style of the venue. It is a delight to browse, with gorgeous imagery, an easy design and delicious recipes. Murdoch Books, $39.99 The Desserts of New York by Yasmin Newman
Having given Yasmin Newman her first writing opportunity, we felt like a proud parent when we read her stunning book. Through her words and pics, she gives a uniquely Australian perspective on the exploration of New York City desserts. Hardie Grant, $39.99 Coastline by Lucio Galletto and David Dale
Renowned restaurateur Lucio Galletto and esteemed travel writer David Dale excel in this stunning book exploring the food and culture of the Mediterranean. The recipes are spot on and the editorial is crisp, entertaining and insightful. Murdoch Books, $59.99 Maggie’s Recipes for Life by Maggie Beer with Professor Ralph Martins
We were thrilled to see Maggie had teamed up with neurobiologist Professor Ralph Martins to add to the growing knowledge of the gut-brain link – a timely tome and an important book. Simon & Schuster, $39.99