Westholme Wagyu Striploin au Poivre
This is a dish where I think about the cow and its grazing. When you look at cattle, when they're raised in the right environment, there's usually some form of
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Cooking tools:
- Instant-read thermometer
- Kitchen scale
- Cast iron skillet
- Cooling rack
- Fine-mesh sieve
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Pot
- Spoon
- Tongs
- Can opener
- Stove
- Plate
- Sauce container
- Airtight container
Ingredients
- 1 Westholme striploin
- 7g Red Boat salt
- 34g Red Boat Phu Quoc black peppercorns
- oil, for cooking
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 shallot, thickly sliced, for basting
- 6 garlic cloves, crushed, for basting
- 84g butter
- 12 Helix snails (see below)
- 20g garlic, sliced
- 18g flat leaf parsley
- salt
- pepper
- lemon zest
- 32g watercress
- 18g shaved shallots
- flaked salt & pepper
- Meyer lemon zest
- Meyer lemon juice
- 1 can 90 count Helix snails
- Champagne
- lemon peel
- 1 fresh bay leaf
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