Wagyu steak rolls
with beer and mustard sauce
 
Recipe by: Tessa Purdon
Serves: 4
Preparation time: 15-20min
Cooking time:  10 min (5-10min resting time)
 
1 large ribeye steak
6 Large potatoes – cut into waffle fries
2 Tbs garlic butter
1/2 cup finely chopped onion
2 teaspoons butter
¼ cup beef stock
½  cup beer (I like using Striped Horse Pilsner)
1/3 cup wholegrain mustard
1 Tbs hot English mustard
¼ cup finely chopped spring onion for garnish
Rocket for garnish
salt to taste
pepper to taste

Method:
Heat the oven to 220 degrees C.

Heat the oil to medium-high heat in an oven-proof frying pan. Season the steak lightly with salt and pepper. Sear in the pan for 2.5 minutes on each side and then quickly transfer the pan to the oven for 4/5 minutes. Once cooked to your liking – remove the steak and cover with foil and allow to rest for 5 – 10 minutes before slicing.

For the sauce:
In a small saucepan over medium-low heat, sweat the chopped onion in the butter until soft and lightly browned. Add the mustards  and the beef stock and stir and then add the beer; stir through and allow to reduce by half or until it has reached a rich, thick consistency. Season to taste and set aside to cool down.
 
Enjoy with the waffle fries