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Wagyu Chuck Denver with Béarnaise and Courgette Fries

  • Feeds 1 - 2 people
  • Prep time 30m
  • Cook time 30m
Description

Pull out all the stops with this excellent wagyu steak dinner. You can't go wrong with a classic béarnaise sauce to complement the richness of the wagyu beef, and courgette fries are a brilliant twist to keep it light.

  1. Prepare the salad dressing by combining the Dijon mustard, honey, garlic, and a squeeze of lemon juice. Whisk in a large bowl or place in a jar to shake with a glug of quality olive oil. Season to taste. Set aside in the fridge (it should keep for a couple weeks)
  2. For the béarnaise: place the vinegar, water, peppercorns and shallot in a small saucepan and reduce to around 4 teaspoons of liquid. Strain and set aside. Mix together the egg yolks and the reduction in a bain marie until it's thick and coats the back of a spoon.
  3. Remove from the heat and drizzle the butter in slowly, whisking all the time, until it's all incorporated. Add the chopped tarragon and season to taste.Set the sauce in a bowl back over the warm water (with the heat turned off) and cover.
  4. Preheat a heavy cast-iron pan or skillet. You can also begin to heat up the sunflower oil in a pan for the courgette fries at this point too. Generously season the wagyu steak with flaky salt on both sides. Place in the hot pan and sear for a few mins (we recommended serving medium rare to enjoy the texture best). Let rest before slicing.
  5. While the steak is resting, slice up your courgette into chip-sized pieces. Coat in flour and shake out the excess before adding to the hot oil. Fry until golden and let cool on paper towel to soak up any excess oil.
  6. Dress your salad with the prepared dressing and plate up with the wagyu slices, courgettes, and béarnaise sauce!

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