Ahh Wagyu how we love you! Let’s face it any cut of Budd’s Wagyu is going to make you smile – But one of our favourites is the rump. Full of flavour, this cut is sometimes considered ‘chewy’ by some however when it’s Wagyu – Well that’s just not true.
Here’s a great way to cook Wagyu for a crowd and blow your guests away without blowing the budget!
Here we’ve made enough to serve 12 people using 3 pieces of Budd’s Wagyu Rump – This platter features the rump, charred potatoes with whipped sour cream, grilled mushrooms with truffle oil, halloumi, cucumber, tomato & red onion salad, chimichurri sauce and burnt lemon.
It’s super easy to put together and everything other than cooking the steak can be done in advance, so…
For the mushrooms, start this way before you are going to serve – Preheat the over to 150c – Allow roughly 1 large field mushroom per person. Remove the stalks and toss in a bowl with olive oil, salt, pepper, some chopped rosemary and type. Then place them all in inn a greaseproof lined roasting pan (use 2 if you can’t fit them all on one layer don’t stack them), cover with foil and pop them in the oven for 2 – 3 hours (really the longer the better). You can do this the day before keep them in the fridge and reheat them.
Next make the sauce/dressings. For the chimichurri – 1 cup of EV olive oil, 2 red chillies seeds removed and chopped – 4 garlic cloves grated or crushed, 2 teaspoons of dried oregano leaves, 3 – 4 tablespoons of red wine vinegar (you may need more), 1 cups finely chopped flat leaf parsley, salt & pepper. Just place everything a large jar and shake vigorously. Taste for acidity (the vinegar) and seasoning and add a little more of needed. You want this to be punchy – Make ahead of time as the flavours are best after a few hours together!
Lemon salad dressing – In a jar measure out I cup of EV olive oil and add 1/2 to 3/4 of that amount freshly squeezed lemon juice (this is to taste you can adjust later). Add a generous tablespoon of both seeded and dijon mustards, season with salt and pepper to taste and shake vigorously to mix. Taste and add more lemon or more oil if the lemon is too strong. Again – Make a head of time as the flavours are best after a few hours together!
For the sour cream – Use a really good quality sour cream here – If you can get it Maleny Dairies make a really good one. Add a tub of sour cream to a bowl, with the zest of a lemon, half the juice (or to taste, salt, pepper and a pinch or 2 of smoked paprika. Whisk until well combined.
For the potatoes – Slice some washed white potatoes about 1cm thick (allow around 1 large potatoes per person) rinse them then bring to the boil in a pan on the stovetop. Cook until the potatoes are just cooked through – Don’t over cook them or they will fall apart on the grill. Drain and put them in the fridge to cool and dry out. Again this can be done well ahead of time – Longer in the fridge will help them crisp up on the grill.
For the salad, allow around 1 block of halloumi for every 4 people. Firstly slice the halloumi into 1cm thick squares and grill in pan with a little olive oil until brown but not burnt on both sides – Use a medium heat and be patient – Too hot and the cheese will burn! Set aside on paper towel to drain and then pop it in the fridge to cool. When you are ready to put the salad together cut the halloumi in to cubes – whatever size you want really – but then you want to cut the cucumbers, onion, and cherry tomatoes to be around the same size and have around equal quantities of each. Put this part of the salad together last just before you cook the steak. Mix everything toothier in a large bowl season with sat and pepper, a tablespoon of dried oregano leaves, cover and leave in the fridge.
So when you are ready to roll – Take the steak out of the fridge an hour or so before you cook to come to room temp. Preheat a grilled BBQ to maximum heat.
Slice 6 lemons in half (more or less depending on how many people you are feeding) and put them cut side down on a bbq grill until charred. Place in a bowl and set aside.
Next grab your potatoes and place in a bowl with some olive oil and chopped rosemary, salt and pepper and toss to combine. Then whack them on the same BBQ grill and flip as they get ‘bar marks’ and start to crisp – Repeat on the other side and place in a roasting pan and keep warm in the oven with the mushies – You can do this in batches if you can’t fit them all on BBQ.
Clean down the BBQ grill and add a little olive oil to meat and ‘smear it’ well on both sides – The meat should be covered with oil to stop it sticking but don’t use too much! Season the steak well on one side and place on the grill. Season the other side while it facing up. Cook to your liking however with Budd’s thick cut Wagyu rump – You want to serve it medium rare so around 2 – 3 minutes on the ‘presentation side’ and a minute or 2 on the other and you’re done. Obviously this is not a perfect science as every grill is different, direct heat, hooded bbq etc. However look for bar marks and for the fat to be rendered. Tip here is to cook it less than you think you should and allow to rest for longer. Once you are done cooking move to a pan or tray and cover with foil to rest in a warm spot to rest.
So to bring it all together:
As you can see from the photo We used a large wooden platter and recyclable grease proof paper as bowls – However you can serve this on whatever you want or have handy! Just remember that the Wagyu is the centrepiece and the star so leave room for it!
Add the dressing to the salad a tablespoon at a time until the salad is dressed but not drowning! You can leave the dressing on a jar on the table so people can add more ion they want. Divide the salad in 2 and arrange on the platter or table.
Next grab the mushrooms and cut them into chucks divide in to 2 and arrange on the platter or table.
Then place the potatoes in a bowl and season with salt and more grated lemon ride. Divide in 2 and drizzle the sour cream over them (again don’t drown them as you will also have the sauce on the side).
Lastly slice the steak thinly (around 1cm or less) against the grain and arrange in 2 serving on the latter or table. Spoon the resting juices over the steak strips and drizzle over some chimichurri leaving the jar for guests to help themselves to more.
Arrange the burnt lemons on the latter of table and everyone can help themselves and tuck in.
While this might sound like a lot – It really isn’t and you just can’t go wrong. It’s so much a recipe as it is just putting flavours together that work. With a little bit of prep, Budd’s brilliant Wagyu Rump and a bit of love in the presentation you’ve just cooked a winning dinner for 12 or more people that they will rave about until you cook again!
