Reverse-Seared Wagyu Scotch Fillet With Rosemary Sweet Potato Chips

  • Prep Time: 20 minutes
  • Cook Time: 1 hour  20 minutes
  • Serves: 4-6 people

Ingredients

1 x 800g Darling Downs wagyu bone-in scotch fillet

1⁄4 cup extra-virgin olive oil

1 tbsp rosemary, coarsely chopped, plus 1 bunch extra, for roasting

1 garlic clove, crushed

Finely grated rind of 1⁄2 lemon

3 sweet potatoes, large, peeled and cut into 1cm thick long chips

Herb and Garlic Butter

250g softened butter

3 garlic cloves, finely chopped

1 tbsp rosemary, coarsely chopped

1 tbsp thyme, coarsely chopped

1 tbsp tarragon, coarsely chopped

1 tbsp chives, coarsely chopped

Finely grated rind of 1 lemon, juice of 1⁄2

Dash of tabasco sauce

Method

To make the herb and garlic butter, process ingredients in a food processor until smooth and combined, season generously. Note the herb and garlic butter can be refrigerated for up to 1 month.

Preheat oven to 135°C. Combine 1 1⁄2 tbsp oil, half the chopped rosemary, garlic and rind in a small bowl, season to taste. Rub oil mixture all over wagyu scotch fillet. Arrange rosemary sprigs on a baking tray and place scotch fillet on top. Place in oven and cook
for 50-55 minutes or until internal temperature reads 51°C for medium-rare (the meat will continue to cook as it rests). Remove from oven and cover with foil to rest for 15 minutes.

While the wagyu rests, increase oven temperature to 200°C. Toss sweet potato, remaining oil and remaining chopped rosemary in a large bowl to coat evenly, season to taste and spread in a single layer on baking trays lined with baking paper. Roast for 20-25 minutes until golden brown and crisp.

Heat a small splash of oil in a frying pan over high heat until smoking hot, a cast iron pan is especially good for this. Add wagyu steak, sear for 1 minute until well browned, turn and brown the other side. Transfer to a platter. Add herb and garlic butter to pan, stir until melted, pour in any resting juices then serve with the scotch fillet, roast sweet potato and steamed greens or a rocket salad.

For a larger cut of wagyu such as this, stand at room temperature for two hours before cooking.