Robbins Island Wagyu Beef Petite Tender Steak & Cape Grim Beef Cheek Bordelaise

Two of Tasmania's best beef brands come together for a heavenly Winter recipe - from Sean Donovan at the Fitzroy Town Hall Hotel

Serves: 4

Ingredients

• 2 Cleaned Robbins Island Wagyu Petite Tenders (Ask your butcher for it)
• 2 Braised Cape Grim Beef Cheeks (see recipe below)
• 4 Whole potatoes peeled
• 500g Field Mushroom
• 100g Chopped Bone Marrow
• 50g Cooked Onions
• 50g Chopped Parsley
• 50g Toasted Breadcrumbs
• 100ml Red Wine Sauce
• 200g Bacon Lardons
• 4 x Pickling Onions, peeled and cooked
• 1kg Duck Fat
• Salt
• Pepper
• Thyme

Method

Shape the potatoes into bone marrow style pieces and hollow out the top down to half way

Cook the potatoes slowly in duck fat and thyme in a moderate oven. 160’C. Remove and cool.

Mix the mushroom duxelles with bone marrow, chopped cooked onions and chopped parsley. Stuff the potatoes with this mixture.

Put the stuffed potatoes in a hot oven. 200’C for 15-20 minutes. Just before serving cover with breadcrumbs and return to the oven for 5 minutes.

Rub the Petit Tender steaks with olive oil and season with salt and pepper and grill over a hot BBQ to your liking. Remember to rest for at least 10 minutes before serving.

Re-heat the ox cheeks in the red wine sauce until they are hot and soft to touch.

Saute the bacon lardons in butter until they are nicely cooked.

Halve the pickling onions and cook in butter until well caramelised.

To Serve

Place the potato at 12 o’clock
Slice the Petit Tender and place the pieces nicely on the plate.
Lift the ox cheek out of the sauce and onto the plate. Spoon the sauce generously around the plate.
Plate the onion, lardons and garnish with baby sorrel leaves or chervil sprigs.

Braised Cape Grim Ox Cheeks

Ingredients

2 Ox cheeks cleaned
1 Large carrot diced 1 cm
1 Stick celery diced 1 cm
1 Onion diced 1 cm
4 Cloves garlic sliced
100g Bacon trimmings diced
100g Mushroom trimmings diced
1 Small Bouquet garni (celery trim, thyme, bay leaf and black peppercorns wrapped in muslin cloth)
1 lt Red wine
1 lt Beef stock

Method

Marinate the beef cheeks in the red wine, carrots, onion, celery, garlic, bouquet garni overnight.
Drain the red wine the following day and separate the cheeks from the vegetables and Bouquet Garni.
Strain the red wine and bring to the boil. Skim the impurities off the top and set aside.
In a hot casserole season and seal the beef cheeks in olive oil nicely on all sides and remove from the pan.
Add the bacon trimmings immediately followed by the carrots, onions, celery, garlic and mushroom trimmings. Caramelise the vegetables evenly, this will take 5-10 minutes.
Deglaze the pan with the red wine and add the beef stock. Bring to the boil.
Return the ox cheeks to the pan with the bouquet garni, cover and cook for 2 & 1/2 to 3 hours in a moderate oven. 160’C

Mushroom Duxelles

Ingredients

500g Diced field mushrooms
1 onion finely diced
2 garlic cloves finely chopped
200 mls white wine
100 g butter

Method

In a large pan melt the butter and cook the onions and garlic until they are translucent.
Add the mushrooms and cook until any excess moisture is gone.
Deglaze with white wine and cook until completely reduced. Season with salt and pepper.

Red Wine Sauce

Ingredients

4 shallots sliced
1 garlic clove sliced
2-3 sprigs thyme
Beef trimmings from the cheek and petit tender cut to 1 cm pieces
500 mls red wine
500 mis port wine
Olive oil
Braising liquor from cooked ox cheeks

Method

Heat olive oil in a pan and roast the beef trimmings over high heat until they are well cooked
In another pan caramelise the shallots and garlic until they take a little colour. Add the thyme, and beef trimmings and continue to cook for a few more minutes.
Add the red wine and port and reduce to a glaze.
Add the braising liquor and reduce until the sauce is nice and glossy.
Strain and serve

We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS