Wagyu Eye Fillet with Ratatouille
May 13th, 2008 by Paul
Working just near a good butcher is hard on the wallet. Decided to have steak for dinner and was mesmerised by the Wagyu Eye Fillet ( Kobe Cuisine ) . Next thing I knew I was walking out of the butcher carefully carrying my $90/kilogram steak.
Obviously such a steak doesn’t need much cooking, or flavour enhancement I decided to simply give it a quick was with light soy sauce and a grind of black pepper. I cooked it for a total of about 3 minutes on my cast iron griddle, turning the steak once at the half way mark. When I turned the steak I put a knob of butter on top. Once cooked I put the steak onto a plate and poured over the melted butter from the pan ( it should sizzle!) I then rested it under foil for 3 minutes.
A quick Ratatouille on the side ( recipe after the split) and a tasty beverage and it was ready to eat!
The soy sauce helps give it a very defined griddle pattern by assisting the browning process.
Ratatouille
- 1 onion, diced
- 1 red capsicum, diced
- 1 zucchini, diced
- 2 baby egg plant, diced
- 1 punnet cherry tomatoes, halved
- olive oil
- balsamic vinegar
- salt and pepper
Saute the onion and capsicum in a splash of olive oil until soft and then put into a mixing bowl
Saute the eggplant and zucchini in a splash of olive oil, add a splash of balsamic and salt and pepper. When soft add to the mixing bowl.
Saute the tomatoes in olive oil until soft
Add the contents of the mixing bowl back into the pan and add another splash of balsamic and season to taste.
