Harissa Butter Wagyu Fillet Steak with Goat’s Cheese Romesco and Charred Broccoli

Main courseServes 2

Make steak night a little more special with this indulgent dish of buttery Wagyu fillet, smoky harissa and creamy goat’s cheese romesco. The rich, tender Wagyu steak pairs perfectly with sweet roasted peppers, tangy goat’s cheese and charred broccoli, creating a dish that’s full of bold flavours and delicious textures. For more recipe inspiration and to buy their award-winning range online, visit warrendale-wagyu.co.uk.

Ingredients

For the steak and charred broccoli

  • 2 x Warrendale Wagyu fillet steaks
  • 1 head of broccoli
  • Olive oil
  • Salt and pepper
  • 50g salted butter
  • 1 tbsp harissa paste

 

For the goat’s cheese romesco

  • 100g roasted peppers, plus a little oil from the jar
  • 1 large vine tomato
  • 50g soft goat’s cheese
  • 75g cashews or flaked almonds (avoid whole almonds, as they have skins on)
  • 1 tbsp lemon juice
  • ½ tsp garlic purée
  • ¼ tsp salt
  • Small handful of fresh parsley (optional)

 

Method

  1. Cut the florets from the broccoli head, coat in olive oil and season with salt and pepper. Roast in the oven at 160°C (fan) for approximately 30 minutes.
  2. Add all the romesco ingredients to a blender and blitz until smooth.
  3. Cook the fillets in a frying pan to your liking, then remove from the pan and leave to rest.
  4. Melt the butter in the same pan. Stir through the harissa paste, then pour over the rested steaks to serve.