Wagyu Shoulder Eye, Parsnip Puree, Kāpiti Kikorangi Blue Cheese, Smoked Mushroom Ragu
Made with Kāpiti Kikorangi Cheese
Beautiful and lesser known alternative to the classic eye fillet. Matched with our Kikorangi triple cream blue and earthy flavour note from the wild mushrooms really help to modernise this classic flavour pairing.
Prep Time
Cook Time
Serves
tbc
Ingredients
Wagyu shoulder tenderloin
- .400 - .440lbs Wagyu Shoulder tenderloin
Ragu
- .440 lbs mixed wild mushrooms
- .220 lbs smoked mushrooms
- Juice of half a lemon
- 3 tbls chopped chives
Parsnip Puree
- 5ea Parsnip
- 1.1lbs Anchor Food Professionals Culinary Cream
- .440 lbs Anchor Unsalted Butter
- .220 lbs Kāpiti Kikorangi Blue Cheese crumbled
Method
Wagyu shoulder tenderloin
- Remove sinew from meat
- Roll into a very tight sausage shape in glad wrap
- Sous vide at 144 F for 1 hour (optional) to help breakdown the proteins a little, making it more succulent and consistent
Ragu
- Slice and pan fry all mushrooms
- Add lemon juice, chives & season to taste
Parsnip Puree
- Add parsnips, cream and butter
- Cook the parsnip until very soft & cream has reduced
- Add crumbled Kāpiti Kikorangi Blue Cheese
- Season to taste
TIPS
- This cut is also called “the terrace major” or petit eye fillet
- Top with large broken/crumbled pieces of Kāpiti Kikorangi Blue Cheese
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