This time of year is perfect for those wonderful full flavours of beef – cooked juicy & tender. So don your aprons and try one of the recipes from our Meat Me In The Kitchen cooking class. This one uses tri tip cut of  wagyu beef. It’s pretty easy, and uses a cut of meat that is a bit less expensive but also has rich flavour.

In our class we also made seared kangaroo with spicy grape sauce, char sui pork neck that melts in your mouth, and a fantastic rocket salad with glazed pecans, blue cheese, pears, raspberry vinaigrette to balance it all out.

I use Vics Meats in Sydney for most of my meats. They have a great website which you can use to ask questions and find advice, diagrams to guide you through the various cuts of cow, pig, lamb and calf. It’s a great source of info when you need some help.

Crusted Wagyu Beef Tri Tip, Pistounade Provencale, Roasted Truss Tomatoes

Ingredients
1 kg Wagyu beef tips
1 kg truss tomatoes

Crust Mix
3 tsp black peppercorns
3 tsp cumin seed, roasted and ground

Pistounade Provencale Mixture
160 gm anchovy pitted olives, roughly chopped
1 clove garlic, roughly chopped
1 cup basil, roughly chopped
2 tbsp pine nuts
½ tsp cayenne pepper
¼ cup white vinegar
¼ cup extra virgin olive oil

Method

1.      Dry roast cumin seed and peppercorns in a sauté pan till fragrant (about 1 minute). Crush in a mortar until course. Pour evenly onto a tray, adding some sea salt. Roll the beef tips in the mix and press into the meat so it sticks and forms a crust.

2.      The meat can be refrigerated at this point if you will be cooking it later, but bring the beef to room temperature prior to cooking (about 30-45 minutes).

3.      In a food processor, blend the olives, pine nuts, garlic, basil and remaining oil almost to a puree. Season with cayenne and extra black pepper. Place in a bowl and refrigerate until needed.

4.      Grill the fillet over a high flame for about 5 minutes per side till seared on all sides.

5.      Reduce heat to medium and cook for about 10-15 minutes until you achieve the desired doneness. Cooking times vary according to the size of the beef tips.

6.      While you are cooking the beef, drizzle the tomatoes with olive oil and bake in an oven for 15-20 minutes till split.

7.      Transfer the beef to a cutting board, cover lightly with foil and let rest for about 5 minutes.

8.      Slice and serve with the sauce and tomatoes as garnish.

Serves 8-10 as part of a main meal