Dry Aged Aussie Wagyu Beef Sirloin by David Lagonell - Chef Director at Temper - The Chefs' Forum

Ingredients

• 250g kumquats
• 500g caster sugar
• 250g water
• 250g vinegar
• 5g toasted coriander seeds
• 5g toasted coming seeds
• 1 bay leaf
• 250g shallots finely diced
• 25g garlic finely diced
• 20g brined green peppercorns
• 100g pickled kumquats
• 100ml olive oil
• Maldon salt to finish
• 20g each of roughly chopped parsley, coriander and mint
• 250g runner beans
• 250g mangetout
• 4 Lebanese cucumber
• 50g pistachio roasted and crushed
• 20g tarragon
• 100g tomatillo (green tomato) cut into quarters
• Maldon salt and black pepper to taste
• 100g Preserved lemon dressing (below)
• 3 preserved lemons
• 200ml olive oil
• 100ml lemon juice
• 6 garlic cloves
• Salt to taste
• 2kg cassava
• 5 x 300g steaks