Steven Jones' Wagyu Rump with garlic butter prawns
Steven Jones, Executive Chef at the Treasury Casino & Hotel, is always keen to throw a Wagyu Rump and garlic butter prawn on the barbie.
Ingredients (for 4 people)
4 150g Wagyu Rump steaks
12 large U10 prawns of choice (Endeavour, Banana or King)
3 cloves of garlic
Small packet of parsley from your grocer
250g salted butter
4 whole tomatoes
2 whole lemons (and/or limes if you prefer)
100ml good quality pure olive oil
Salad leaves of choice
10 black peppercorns
20g sea salt
20g ground black pepper
Note: Get your butcher to cut the meat for you if you are not confident, as the thickness and size is important for the cooking process.
1. Place the garlic in the olive oil and lay in a small oven proof bowl in the oven on a low temperature so it cooks the bitterness out of the garlic slowly, without colouring the oil or garlic. At 100°C, it will take approximately 20 minutes.
2. Soften butter by leaving out. Once this is done, chop your parsley fine with the braised garlic and season with a little salt and pepper. This can be done in advance and kept in your fridge. Once mixed, lay the garlic butter on a long piece of cling film in the centre and roll it up to form a shape like a sausage with no air pockets. This will help with presentation later.
3. The prawns need to have head and shell intact. Make sure they are fresh, not too strong in smell, and eyes undamaged. For best results, trim the legs off with scissors but don't damage anywhere else.
4. Put a drizzle of oil from the garlic on the prawns the night before and the rest on the beef with the peppercorns.
5. Barbecue the beef to your desired style: rare, medium or well done (no more than medium is best for Wagyu). Put the prawns on for 3-4 minutes each side to make sure the heat gets into the large prawns as they are in their shells.
6. Cut the lemons and tomatoes and optional limes in half and cook them on the barbecue for another element to the dish. The caramelised flavour takes away the bitterness and it becomes more like a dressing on its own for the salad and the seafood and helps digest rich foods like grain fed beef.
7. Using the salad as a bed, serve beef and prawns together (or separate if preferred for your party) and top with a small amount of garlic butter.