Wagyu Rump with Caprese Salad

INGREDIENTS

300G Rump (Wagyu – We used a cap for this)
150 g mixed ripe tomatoes, roughly cut
5g Maldon Sea Salt to macerate
5 Basil Leaves picked
50 g Buffalo Mozzarella
20 ml Joseph EV Olive Oil
20 ml Beef Jus


SERVES: 2

SERVING SUGGESTION
Serves 2 Serving Suggestion Serve with char grilled sour dough

WINE: Torbreck Struie Shiraz '08

METHOD

For the beef: Season Beef with salt and pepper. Sear Wagyu on a per-heated BBQ Plate for 2 mins each side to caramelize then place in a medium oven to roast for 6-8 mins until medium. This will maximise the resulting flavour from your Wagyu by melting the marble. (Desired “core” temperature is 51degrees Celsius, this can be tested with a meat thermometer.)
Rest the meat for a few minutes prior to serving to allow cooking to finish & meat to relax to maximise tenderness. This should be done in a warm place, for approximately ½ the cooking time.
For the salad: Combine tomatoes, Maldon salt & olive oil in a bowl. Allow to macerate for 20 minutes prior to serving, this will draw out the tomatoes natural juices to form a vinaigrette. Tear mozzarella into strips. Dress tomatoes on a plate, top with cheese & basil leaves. Dress with the juices left from the tomatoes. Drizzle red wine jus onto plate if using.