Rosemary cured wagyu with olive grissini and anchovy mayonnaise

Tamara West

Clooney restaurant's executive chef Des Harris shows us how to apply some of his culinary magic into food to serve with drinks. To see more recipes and expert tips for entertaining, read his article Set to impress.

Wagyu beef

15 g	Rosemary leaves, finely chopped
20 g	Caster sugar
½	Lemons, zested
10 g	Flaky sea salt
200 g	Wagyu beef (Main)

Olive grissini

1 cup	Kalamata olives, pitted
62 g	Milk
62 g	Water
3 ¾ g	Active yeast
55 g	Butter
250 g	Flour
5 g	Salt

Boiled egg and anchovy mayonnaise

3	Eggs, room temperature
4	Ortiz Boquerones (white anchovies)
½	Lemons, juiced
1 tsp	Dijon mustard
½ cup	Olive oil, pure
¾ cup	Sunflower oil

Directions

1. Place the rosemary, sugar, lemon zest and salt into a small food processor and blitz together, adding a little olive oil to get the mix moving.
2. Trim beef into 12g-15g pieces. Lay out onto a sheet of plastic wrap with another sheet on top (ensure the meat is well spaced). Using a rolling pin bash the meat out gently to flatten into mini carpaccios.
3. Take off the top layer and brush over a little of the rosemary cure to season the meat. Allow to sit for a few minutes then wrap each grissini (see below) with a little sheet of the cured meat. Serve with anchovy mayonnaise (see below) to the side.

Olive grissini

1. Place the olives on an oven tray and dry overnight in an oven set at 60C. They are ready when they are flaky.
2. Warm the milk and water, add the yeast and dissolve. Add the butter, flour and salt and mix to form the dough. Place into a lightly greased bowl, cover with plastic wrap and leave to prove in a warm spot until pretty much double in size.
3. Grind the dried olives (or flake with your fingers) and knead into the dough until they are evenly dispersed. Break off 15g portions (about the size of a walnut) of the dough and on a lightly greased bench, roll into long cigars. Season with flaky sea salt and lightly spray with water just before baking. These can be as thin or as thick as you like, just bake them at 150C until they are dry. Store in an airtight container when cool.

Boiled egg and anchovy mayonnaise

1. Bring a small saucepan of water to the boil. Boil eggs for exactly 3 minutes and drain. When cool enough to handle, crack the eggs in half one by one and spoon out the contents into a blender or small food processor (the yolks should still be quite raw and the white part cooked). Add the anchovies, lemon juice and mustard.
2. Pour contents into a bowl and allow to cool slightly before streaming in the oils while whisking to form a mayonnaise. Season with flaky sea salt.