Wagyu Ribeye with Yorkshire Pudding, Creamed Cauli and Burnt Butter

Recipe by Recipe by Dannevirke dairy farmers Andrew Hardie and Helen Long


Recipe 3 Wagu 1437
Home / Round the Farm Table / Wagyu Ribeye with Yorkshire Pudding, Creamed Cauli and Burnt Butter

Regional Supreme Ballance Farm Environment Award Winners in 2018.

Serves 6


6 Wagyu ribeye steaks

Cauliflower puree

1/2 cauliflower
1 cup cream
Flakey sea salt and fresh black or white pepper

Yorkshire puddings

2 whole eggs
2/3 cup milk
1/2 cup water
3/4 cup canola oil
1 cup all purpose flour (sieved)
1-2 cups canola oil
¼ tsp salt

Brown butter sauce

250g salted butter
¼ cup capers (roughly chopped)
Juice of 2 lemons
½ bunch Italian parsley (finely chopped)


Preheat oven to 200 degrees.

Cut the cauliflower into medium sized florets (stems too). Either steam or boil in salted water until soft for 10-15 minutes. Drain then add the cream.

Place back on the heat and cook for another 5 or so minutes until the cream has reduced a little. Puree with a wand blender or similar until silky smooth. Check seasoning, and if you want it runnier just add a little more cream. Refrigerate until required.

Place eggs in a blender and pulse to combine. Pour in the milk, water and canola oil, then pulse again to combine. Now add the flour and salt, and blend ingredients into a smooth batter. Pour into a jug and allow to rest at room temperature for 20 minutes.

Place a 12-count muffin tin onto an oven tray with a lip. This will catch any overflow of oil during cooking. Pour a liberal amount of oil into each slot, and place in the oven until tray is very hot, but not smoking.

Quickly remove the tray from the oven and ¾ fill each slot with batter, then return to oven immediately. Bake for 15-20 minutes until the puddings have puffed up and turned golden and crisp.

Carefully remove from the oven and cool the yorkies on a wire rack. Store in an airtight container until required. These can be made one or two days ahead.

Roughly chop the butter and place in a small heavy bottomed saucepan. Place on medium-high heat. Stir constantly until the milk solids begin to caramelise (until quite brown) and the butter gets foamy (about 5-7 minutes).

Remove from heat and add the capers and the juice of the lemons. Be careful as the butter will boil up for a few moments when you add the juice.

Keep the sauce in a warm place, and just prior to serving add the finely chopped parsley, and season with a little sea salt and fresh black pepper.

Reduce oven to 180 degrees.

In a skillet or similar, cook your steaks in a couple of batches. Cook until caramelised on the first side then turn and place the skillet in your preheated oven to finish cooking to your desired doneness. Let the steaks rest.

While the steaks are resting, place the yorkies in the oven for a couple of minutes to crisp up and refresh. Heat up the cauli puree in a saucepan or microwave.

Place the steaks on warm plates, add a yorkie on the side filled with cauliflower puree. Finish by spooning over the brown butter sauce, with the freshly chopped parsley through it.

Eat now!

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