January 22, 2014

Coffee encrusted Wagyu steak

with blueberry jus and charred eggplant puree

Serves 1


Coffee encrusted Wagyu

  • 220 g Wagyu eye rump side steak
  • 1 tbsp coffee, dark roast, freshly ground
  • 1 tsp salt, Kosher, or 1/2 teaspoon table salt
  • 1½ tsp teaspoon pepper, black ground, freshly ground

Charred eggplant puree (Makes enough puree for 4 serves)

  • 2 large eggplants
  • 2 tbsp olive oil


Combine ground coffee, 1 teaspoon salt, and 1 1/4 teaspoons pepper; gently press onto beef. Cook to required degree of doneness.
To make the blueberry jus, combine beef stock with berries and reduce to a jus. Remove berries to serve.
Charred eggplant puree (Makes enough puree for 4 serves)
Place the washed eggplant directly on a high flame and scorch the surface. This will take
between 8 –15 minutes. Remove the stalk.
Puree eggplants in a blender. Once mixture is removed from the blender, stir through olive oil. Season.

To serve

Plate meat with charred eggplant pour over blueberry jus.

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