English Wagyu, brassicas, bone marrow butter

Paul Foster

Paul Foster

17th March 2022
Paul Foster

English Wagyu, brassicas, bone marrow butter

30 min

Paul will be cooking this dish on TSC Live's stage at HRC on Monday, 21st March 2022. Sign up if you'd like to join us!


  • 200g English Wagyu beef 100g bone marrow removed from bone 100g salted butter 20g hay 8 sprigs Thyme 2 cloves garlic


  • 100g Purple kale 100g Monksbeard 1 Peeled Turnip 100g white wine vinegar 25g sugar 25g water Raw kholrabi Salt baked turnip Rapeseed oil
  • To finish, beef sauce


• Smoke the bone marrow gently over hay and gently melt into the butter
• When melted blend to emulsify and set in a fridge
• Prepare and clean the kale and monksbeard
• Slice the turnip thinly and vacuum pac with the vinegar, sugar and water
• Bring the wagyu beef out to come to room temperature
• Slice the salt baked turnip, season and dress with rapeseed oil, warm in a low oven
• Sear the beef in a hot pan add the garlic and thyme to the pan, cook to medium rare and rest
• Blanch the kale and monksbeard in boiling water remove, season and dress with rapeseed oil
• Warm the sauce and whisk in the bone marrow butter
• Carve the beef and season, arrange on a warm plate with the rest of the ingredients.

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