300g Chuck Eye Roll
Bell peppers
1/2 onion
Garlic
Olive oil
Thyme
Salt
Pepper
1 tablespoon of sugar
Almond powder
Parmesan cheese
Cream
1 cup of red wine
2 tablespoons of beef stock
Season the Wagyu Chuck Eye Roll with salt, pepper, and thyme.
For the Romesco sauce, grill the bell peppers over an open flame until the skin is charred. Place them in cold water, then peel off the skin. In a pan, cook onions and garlic over low heat for about 15 minutes without oil. Combine the cooked vegetables with olive oil, parmesan cheese, and almond powder in a blender to make the Romesco sauce.
Place the garlic in a bowl, cover it with plastic wrap, and make a small hole in the wrap. Microwave for about 5 minutes to soften the garlic. Mash the softened garlic and mix it with cream, salt, and pepper. Stir constantly until most of the liquid evaporates to make garlic mousse.
Grill the Wagyu Chuck Eye Roll until the surface is browned and let it rest. In the same pan used for grilling, sauté onions. Add red wine, beef stock, and sugar, then simmer. Strain the completed red wine sauce.
Slice the rested Chuck Eye Roll.
Place Romesco sauce on a plate, then add the sliced Wagyu Chuck Eye Roll. Top with garlic mousse, onions, thyme, and other garnishes.Drizzle with the red wine sauce.
Our cattlemen and women love what they do and take enormous pride in caring for the land and our animals. Their dedication ensures that Darling Downs provides high-quality goodness you can count on. By honing our craft and building on our experience, we deliver the most flavorsome, tender and versatile wagyu. We put our hearts and soul into it, so you can be sure you’ve chosen the best.
Darling Downs Wagyu are raised on the expansive pastures of northern Australia and spend a minimum of 330 days on grain, which helps the development of fine even marbling. The rich flavour comes from the care and importance we place on giving our animals the best life they can have. Get to know the different cuts of Darling Downs Wagyu.