Garlic Butter Wagyu Sirloin Steak with Red Wine Sauce

When it comes to eating steak, I personally prefer the sirloin cut. It has more concentrated fat, which makes it easier to handle, and it also has more juices and a richer beef flavour. This time, I used Australian Wagyu sirloin. Simply searing it with butter and garlic makes it very flavorful. Finally, mixing the released steak juices with red wine to make a simple sauce makes it incredibly delicious.

Ingredients (serve 2)

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M7 Aus Wagyu Sirloin	300g
Whole Garlic	1-2 bulb
Rosemary	2-3 sprig
Pearl Onion	50g
Lotus Root	Few Slices
Unsalted Butter	20g
Salt	½ tsp
Ground Black Pepper	to taste
Olive Oil	to taste
Red Wine	60毫升

Steps

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1. Cut the top off the whole garlic bulb about 1.5 cm from the top (no need to peel). Slice the lotus root into thin slices. Peel the pearl onions.

2. Heat a frying pan over medium heat, add a little oil, and fry the lotus root slices until golden brown. Remove and place on paper towels to absorb excess oil. Set aside.

3. Pat the steak dry with paper towels to remove excess blood. Season both sides of the steak with salt and black pepper.

4. Heat a frying pan over medium heat and add 2 tablespoons of oil. Place the garlic and onions in the pan, with the cut side of the garlic facing down. Add the steak and rosemary to the pan. Sear the steak on one side for about 1-1.5 minutes (medium-rare to medium). Meanwhile, occasionally turn the garlic and onions.

5. Once one side of the steak is seared, flip it over, add butter, and continue to cook for about 1-1.5 minutes (medium to medium well) before removing it from the pan.

6. Let the steak rest for 5 minutes before cutting it, and keep the juices that flow out of the steak.

7. Return the steak juices to the pan, add red wine, and simmer until the sauce is slightly reduced and thickened.

8. Arrange the steak, garlic, and pearl onions on a plate. Add the lotus root slices and garnish with herbs. Finally, drizzle the sauce over everything to finish.