Fennel-Crusted Wild Rivers Striploin with Buttered Morels - Wild Rivers Purebred Wagyu
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Ingredients
- 4 x 140g Wild Rivers Purebred Wagyu striploin steaks
- 1 tbsp fennel seeds, cracked
- 2 tsp Aleppo pepper
- sea salt flakes and freshly-ground black pepper
- 1½ cups dried morels
- 2 eschalots, very finely diced
- 4 cloves garlic, minced
- 125g unsalted butter
- 1 bunch chives, finely sliced
- 4 medium waxy potatoes, sliced
- 10g black truffle, very finely sliced
- ¼ cup Pecorino, grated
- 4 sprigs thyme, chopped
- 1 cup beef stock
- ¾ cup Tokaj
- 1 tbsp extra virgin olive oil
- pickled cherries, to serve
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