CURED tri tip
with Parsnip, Truffle and Walnut Rémoulade

CURED TRI TIP

200 g (7 oz) Wagyu tri tip

300 g (10 oz) Curing Salt

20 ml ( fl oz) non-scented cooking oil

PARSNIP, TRUFFLE AND
WALNUT RÉMOULADE

2 small parsnips, peeled and sliced to a fine julienne

2 tablespoons flat-leaf parsley leaves, finely shredded to a chiffonade

1 tablespoon tarragon leaves, chopped

3 tablespoons mayonnaise

2 tablespoons truffle oil

½ fresh black winter truffle, finely diced to a brunoise

80 g (2¾ oz) shelled walnuts, lightly toasted

lemon juice

salt and freshly ground pepper

GARNISH

6 baby pears, halved and cored

50 g (1¾ oz) sugar

50 g (1¾ oz) unsalted butter

12 walnut halves, lightly toasted

1 small fresh black winter truffle, finely sliced

handful mixed salad leaves

100 ml (3½ fl oz) Truffle Vinaigrette

The tri tip is a small area at the end of the rump. Together with the intercostal, rump cap and the short rib it is considered the most intensely marbled and prized cut of Wagyu beef.

TO CURE THE TRI TIP, cover it completely with curing salt, wrap it in cling film and weight it down with a 1 kg (2 lb 2 oz) weight. Refrigerate for 8 hours.

Thoroughly rinse off all the salt and pat dry. Heat a heavy-based frying pan until nearly smoking. Add the oil and quickly sear the tri tip until golden brown and caramelised all over. Remove from the pan and leave to cool. When cool, wrap in cling film again and refrigerate for up to 2 days until ready to serve.

TO MAKE THE PARSNIP, truffle and walnut rémoulade, put all the ingredients into a large mixing bowl and toss together gently.

TO PREPARE THE GARNISH, heat a small heavy-based frying pan over a very high heat until smoking. Toss the pears in the sugar then place them carefully in the smoking pan and caramelise evenly on both sides. Add the butter to the pan, lower the heat and toss the pears around until they are nicely glazed. The whole process should take no more than 2 minutes, so your pears remain firm and do not overcook and become mushy. The pears should end up glazed a dark shiny brown.

WHEN READY TO SERVE slice the chilled tri tip into thin medallions then bring to room temperature. Divide the slices between each serving plate and top with a handful of parsnip, truffle and walnut remoulade. Arrange 3 halves of caramelised pear on each plate and scatter over the toasted walnuts, truffle slices and salad leaves. Drizzle with a little truffle vinaigrette and serve immediately.

Serves 4 as an entrée