WAGYU AND WHIPPED HORSERADISH CREAM

I was curious to try the famous wagyu beef (literally “Japanese cattle”). My butcher has been offering this prime breed of beef and I must say I was impressed with the clean flavour and melt in the mouth texture of this divine Asian cow. For someone who does not really like beef (I find the taste of beef dirty), that is saying a lot. Actually, it was the best beef I have ever tasted and I think we will probably be eating more beef in my household as a result (we eat more kangaroo than any other red meat)My butcher suggested that two minutes cooking each side was sufficient- I do not like being told what to do, so I cooked for one minute each side. And it was perfect.

Ingredients:

2 wagyu porterhouse steaks

2 slices of premium smoked bacon

1 garlic clove, peeled

Olive oil

Sea salt

Fresh black pepper

A handful of rocket leaves

For the cream

100ml crème fraiche

1 tsp horseradish (from a jar, I will get around to trying the fresh stuff one day)

1 tsp of very finely chopped onion

Sea salt

Fresh black pepper

Method:

Bring the steaks to room temperature and rub them with a touch of olive oil. Have ready two sheets of foil to wrap your steaks once you have seared them.Heat a few drops of olive oil in a pan and cook the bacon slices until lightly browned on both sides. Remove them to the pieces of foil.Add the garlic clove to the rendered bacon fat in the pan and cook until lightly golden.Discard the garlic- it has done its job by lightly flavouring the fat in the pan.Now you are ready to sear your “wagyu”.The pan needs to be hot. Add the steaks and cook for one minute each side. They should brown nicely in this time. Be careful of overcooking this expensive meat-you will only end up with a pan of rendered beef fat and a dry piece of meat. It only needs to cook just long enough for all the gorgeous fat to just melt and seep through the flesh.Place the steaks on top of the bacon slices, double wrap in the foil and place on a wooden board. Leave for 20 minutes. During this time the bacon will infuse its deep flavour throughout the beef.In the meantime, prepare the horseradish cream. Mix together all the ingredients for the cream. Using a baby whisk, lightly whisk the cream. This will only take about 30 seconds. Refridgerate and set asideToss the rocket leaves with a touch of olive oil. (I hate it in restaurants when you are presented with a garnish of plain lettuce).Scatter them other two plates and serve the steaks with the bacon underneath.Season with a touch of salt and black pepper.The horseradish cream is served as an accompaniment. Serves 2.