Ribeye Steak With Broccolini, Shitake Mushrooms and Wattleseed Jus

Photo: Vic Cherikoff

Ingredients

4 220 grams Ribeye steaks/ scotch fillets

20 grams Yakajirri (dried bush tomato)*

1 bunch broccolini (or conventional broccoli)

100 grams shitake mushrooms

100 milliliters beef jus/ sauce

6 grams ground Wattleseed*

4 sprigs watercress

(* Can be found at: www.dining-downunder.com/shop/)

Preparation

Heat a medium sized pan or flat BBQ plate to medium hot (not super-heated and smoking).

In a saucepan, add the pre-made jus or start with a good quality stock and reduce it down by boiling it until thick; add the wattleseed at any time and let it boil.

On a plate or tray, spread the Yakajirri with a little rock salt and ground pepper. Then place each steak into the mix, crusting evenly on each side of the steak.

Once the pan or plate is at medium heat, add a little oil then place each steak into the pan.

Allow the Yakajirri to caramelise and blacken (it will do this from the sugars naturally in the bush tomatoes. Only turn the steak once to cook the other side as this will seal in the juice more.

Once cooked to the desired done-ness, remove and allow to rest in a warm place for about 5 minutes. While the meat is resting, quickly prepare the broccolini and shitake mushrooms.

Using the same pan or flat BBQ, add a little oil and the shitake mushrooms. Season with salt and pepper. Remove when golden.

In a hot wok, place a little oil and quickly wok toss the broccolini until cooked.

Serve with a sprig of watercress.