Ian Morgan Blackened Wagyu sirloin, little ox red IPA, caramel onions, parsnip & watercress

Method

Make the Watercress & Parsley Oil

1. Blanch the watercress and parsley in salted boiling water for 1 minute.
2. Drain thoroughly and squeeze out any excess water.
3. Transfer to a blender, add the rapeseed oil, and blitz until smooth and bright green.
4. Strain the oil through a fine sieve and store in a bottle in the fridge.

Preheat the Water Bath

1. Set a sous vide water bath to 54°C.
2. In a pestle and mortar, crush the lemon thyme, Maldon salt, and black pepper. Generously season both sides of the steaks.

Cook the Beef Sous Vide

1. Place the seasoned steaks into vacuum bags and seal.
2. Cook in the water bath for 1 hour.

Prepare the Beer & Beef Sauce

1. While the beef is cooking, heat a pan over high heat. Add the rapeseed oil and beef trimmings, cooking until well browned.
2. Add the shallots, garlic, and slowly caramelise until golden. Deglaze the pan with sherry vinegar.
3. Pour in the IPA and reduce by half. Add the red wine and reduce by half again.
4. Add the thyme and cover with beef stock. Simmer for 15-20 minutes, skimming off any fat as it reduces.
5. Pass the sauce through a fine sieve and continue to reduce until it reaches the desired consistency.

Make the Parsnip Purée

1. Melt the butter in a pan over low heat. Add the diced parsnip and sweat gently for 20 minutes, ensuring it does not brown.
2. Add the double cream and blend until smooth. Season to taste. If needed, adjust the consistency with a little vegetable stock.

Make the Caramel Beer Onions

1. Cut the shallots in half lengthways, keeping the skins on.
2. Heat a frying pan over medium heat, then melt the butter and sugar together.
3. Sprinkle over salt and the thyme leaves. Place the onions cut-side down and caramelise until deep golden brown.
4. Add the IPA, cover with a lid, and cook until soft.
5. Once cooked, carefully remove the skins and outer layer. Reserve the pan caramel and add to the sauce.

Blacken the Beef

1. Remove the beef from the vacuum bags and pat dry with a kitchen cloth.
2. Dust the steaks lightly with icing sugar and black onion dust.

Seal the Beef

1. Heat a heavy-based frying pan over high heat. Once hot, sear the beef on all sides until deeply caramelised and nearly blackened.
2. Remove from the pan and allow to rest for 10 minutes.

Fry the Parsnip Crisps

1. Heat oil in a deep fryer or a large pan to 170°C.
2. Fry the reserved parsnip peels until golden and crisp. Drain on kitchen paper and season lightly.

Reheat the Sauce, Purée, and Onions

1. Gently reheat the sauce, warm the parsnip purée, and bring the onions back to temperature.

Plate Up

1. Carve the beef into portions and place a slice on each plate.
2. Add a spoonful of parsnip purée and top with parsnip crisps and micro watercress.
3. Place a caramelised onions on the plate, Spoon over the beer and beef sauce.
4. Finish with drops of watercress and parsley oil.