1 piece Australian Wagyu Rump Top
Salt and freshly ground black pepper
1 packet or ¼ pound haricots verts or green beans
8 pieces large fingerling potatoes
2 tablespoons olive oil
2 tablespoons Sherry vinegar
2 tablespoons beef demi-glace
2 tablespoons wholegrain mustard
½ cup heavy whipping cream
1 tablespoon finely grated horseradish
1 splash Sherry vinegar
For the Rare Roast Australian Wagyu Rump:
Preheat the oven to 170ºF. Season the beef generously with salt and pepper. Put it fat side down in a large sauté pan and sear it gently to render the fat. Turn and sear the other side. Transfer it to a baking sheet and cook in the oven for 1 hour. When cooked, remove from the oven, rest, then slice thinly.
For the Vegetables:
Cook the haricots verts in salted boiling water for 3 minutes and plunge into ice water. Cook the fingerling potatoes in salted water until tender. Peel them while still warm and cut into rounds, 1 ½ inch thick.
Heat a pan and add 1 tablespoon of the olive oil. Add the fingerling potatoes and sauté until golden brown. Season with salt and remove from the heat. Add the vinegar and the beef demi-glace, then add the mustard to glaze the potatoes.
For the Horseradish Cream:
Whip the cream with the horseradish, a pinch of salt and a splash of Sherry vinegar.
To Assemble and Serve:
Arrange the Rare Roast Australian Wagyu Rump and potatoes around the plate. Garnish with dots of Horseradish Cream and arrange the haricots verts around the plate. Spoon the remaining sauce from the potatoes over the dish.