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Recipes

Seared feather blade of Wagyu beef with shallot rings, beetroot purée, curly kale, sautéed potatoes, beef jus

Wagyu beef is the last word in luxury cuts of meat, balanced here with the earthy flavours of beetroot and kale.

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Ingredients

For the beetroot purée:

For the kale:

  • 250g/9oz kale, leaves picked

For the shallot rings:

For the sautéed potatoes:

For the wagyu beef: