WAGYU RUMP & PEPPERCORN SAUCE PASTA

In my mind, the only thing better than a good steak would be a bowl of pasta and when these two worlds collide: its heaven sent.  I’m fortunate enough to be heading to France at the end of the year so of course I am leaning to all bistro inspired foods – and nothing says French bistro like “filet de boeuf au poivre”

It’s important for this recipe to have everything out and ready to go. It all comes together rather quickly and it’s important to be moving through the steps so everything is ready at the right time and you are at maximum eating enjoyment.

• RUMP - SHIMO - WAGYU 9+ $36.30 – $42.90Price range: $36.30 through $42.90

BEFORE YOU START…

Obviously the wagyu rump is an investment so here are some tips from me to maximise your success!

• Take your steak out of the fridge at a minimum for 15 minutes before cooking. You want to allow the steak to come to room temperature as it helps ensure it cooks evenly
• Make sure the pan is really hot before you begin cooking
• I prefer to cook the steak closer to medium rather than medium rare – it just gives the marbling a chance to render down and coat those meat fibres to perfection.
• Baste with the butter. Indulgent? Hell yes. But worth it? Every single time.
• I prefer to cook this cut of meat in a quality pan rather than on the bbq of where you might get heat flare ups. You want to be able to control the heat source to achieve a lovely caramelised crust on each side. And lets be honest the butter basting wont be achieved on the bbq.

INGREDIENTS

800g Wagyu beef rump at room temperature
1 x 375g Packet pasta of your choice

Ultimate peppercorn sauce
Sea salt flakes and pepper to season
1 tbsp each green peppercorns and pink peppercorns (I use jarred peppercorns as the vinegar takes some of the bite out of them)
75g butter
100ml cognac
2 tbsp oyster sauce
2 cups pouring cream

• RUMP - SHIMO - WAGYU 9+ $36.30 – $42.90Price range: $36.30 through $42.90

METHOD

Bring a large pot of water to the boil.

Season the steak generously with salt and pepper.

Once the water is boiling, add your pasta and cook until al dente. Depending on the shape this will take between 8-10 minutes.

Place your large non-stick pan over high heat. Once hot, add the butter. It should sizzle and foam quite quickly due to the high heat. Add the steak. Grill each side for about 3-4 minutes, depending on the thickness of the cut, basting with the butter continuously. You should try to avoid moving the steak around too much as this can prevent the formation of that glorious crust. Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for about 57°C

Remove and set aside to rest.

• RUMP - SHIMO - WAGYU 9+ $36.30 – $42.90Price range: $36.30 through $42.90

Turn the heat to medium and immediately deglaze the pan with the cognac. It will probably get a bit firey and dramatic – don’t panic. Add the peppercorns and swirl the pan then turn the heat to low and add the remaining ingredients. Let this simmer while you prepare the remaining elements.

Strain the pasta and return to the pot. Add ¼ of the sauce or just enough peppercorn sauce to lightly coat the pasta. Reserve remaining sauce.

Slice the steak to your desired thickness.

Turn the pasta out onto a serving plate. Top with the sliced steak and drizzle over the remaining peppercorn sauce. Season with sea salt flakes and serve immediately to applause.