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Wagyu Fore Fillet with Smoked Garlic and Miso Delica Pumpkin Puree

  • Feeds 3 - 4 people
  • Prep time 10m
  • Cook time 45m

This cut of steak is from the chuck area of the cow, next to the front leg. It’s tender, full of flavour and can be cooked like a fillet steak. We love to serve it with Delica pumpkin, which is one of the sweetest pumpkins you can buy thanks to a unique curing process. It’s beautiful simply roasted, or try making it into a puree with miso and smoked garlic as we have done. Heavenly! 

Some buttered Romanesco cauliflower looks stunning alongside.

  1. Preheat the oven to 180C.
  2. Cut the Delica pumpkin into quarters and scoop out the seeds, then cut wedges around 3cm thick. Toss the slices with a little oil and transfer to a baking tray.
  3. Roast the pumpkin slices for 30-40 minutes, or until completely soft.
  4. Use a spoon to scrape the pumpkin flesh from the skin and place the flesh into a food processor. Add the miso, smoked garlic and cream and blend until smooth. Taste and season with pepper and some salt, if needed. Cover and set aside.
  5. Heat a cast iron skillet or frying pan over high heat.
  6. Rub the steak with a little oil and season well with salt. Cook for 4-5 minutes each side (depending on thickness) for a medium-rare steak. Allow the steak to rest for 10 minutes before slicing and serving with the pumpkin puree.

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