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Roast Wagyu Beef with Shallots, Carrots, Beetroots and Rioja Red Wine Sauce

Moderate

Prep time
15 mins

Cook time
1hr 10 mins

Total time
1hr 35 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

2Kg wagyu eye of round
200g Chantenay carrots, washed
200g baby shallots, peeled
200g baby beetroots, peeled
6 garlic cloves
8 sprigs of thyme
3 tbsp of olive oil
Salt and pepper to taste
For the Rioja red wine sauce:
2 shallots, finely chopped
1 garlic clove, roughly chopped
2 sprigs of thyme
1 tbsp olive oil
100ml Rioja red wine
500ml veal jus
25g unsalted butter, diced
Salt to taste

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Introduction

A beautiful joint of wagyu eye of round seared on the barbecue and finished in the oven with shallots, carrots and beetroots and served with a rich Rioja red wine sauce. Eye of round is a lean muscle that is part of the upper hind leg of the beef. Being a leg, most of the round is very tough, which makes it great for stewing, but the eye of round is relatively tender cut that does carry less marbling than prime cuts like rib-eye or sirloin but when buying wagyu beef its price is significantly more attractive.

Method

Pre-heat your BBQ and your oven to 160°C/320°F/Gas Mark 3.
Once your BBQ is hot, rub the wagyu joint with two tablespoons of the olive oil and season well with salt and pepper. Place as close as possible to the hot embers to ensure it absorbs a good amount of smoke and brown the joint on all sides. It takes about 10 minutes.
Place the wagyu joint on a roasting tin and scatter around the shallots, carrots, beetroots, garlic cloves and thyme. Season the vegetables with salt and pepper and drizzle the remaining tablespoon of olive oil. Place in the pre-heated oven for 45 to 50 minutes or until it reaches an internal temperature of 52°C for medium rare. Place the wagyu joint on a warm plate covered with foil and allow to rest for 10 minutes.
To make the Rioja red wine sauce, in a saucepan heat the oil and gently fry the chopped shallots, garlic and thyme until really soft, about 10 minutes. Increase the heat, add the red wine and reduce the liquid by half. Add the veal jus and reduce the liquid by half again. Strain the sauce through a fine sieve making sure you press well on the cooked vegetables. Bring the sauce to the boil, season with salt and pepper, reduce the heat to a simmer and start to add the chilled butter, whisky vigorously until fully combined. Set aside.
To serve, carve two slices of wagyu beef per person onto a warm plate, scatter some of the roasted vegetables and spoon some of the Rioja red wine sauce, serve with your choice of potatoes.