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Wagyu Beef with a Mustard and Parsley Crust

Try this delicious recipe thanks to Matt Moran's Paddock To Plate!

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  • 4 tablespoons seeded mustard

  • 1 bunch flat-leaf parsley, leaves picked and chopped

  • 1 tablespoon sea salt

  • 2 teaspoons black peppercorns, crushed

  • 1.5 kg Wagyu sirloin, at room temperature

  • 2 large roasting potatoes, such as desirée, thickly sliced

  • 1 tablespoon grapeseed oil


  • 1.

    Preheat oven to 160°C. Combine mustard, parsley, salt and pepper in a bowl to form a paste, then

  • 2.

    Smear all over the top of the sirloin to form a crust.

  • 3.

    Spread potato slices in a roasting pan, drizzle with oil, then place the sirloin, crust-side up, on top.

  • 4.

    Roast for 30-40 minutes, then reduce heat to 140°C and cook for a further 30 minutes for mediumrare (to check, pierce the centre of the meat with the tip of a thin, sharp knife and leave for 30 seconds. Withdraw it, then gently touch the tip of the knife to your bottom lip – it should be warm, but not hot. If it is still cool, return to the oven for another 5-10 minutes and test again). 

  • 5.

    Remove from oven, rest for 10 minutes then thickly slice and serve with potatoes and any pan juices.

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