Wagyu Sirloin with Black Garlic and Jerusalem Artichoke 2 Servings • 1 hour • Sirloin

Wagyu Sirloin with Black Garlic and Jerusalem Artichoke

2 Servings • 1 hour • Sirloin
Scott PickettRECIPE BY
Scott Pickett
Leading Australian chef Scott Pickett is steeped in tradition, a proud custodian of his profession’s heritage yet equally passionate about mentoring and finding energy in the next generation. “I love everything about restaurants,” he says. “The energy. The organised chaos. The tired feeling in your bones after a great service. The camaraderie too.” ‘Chefo’ to all. Pickett owns venues in Melbourne. Rather than being linked by cuisine - Chancery Lane is French, Longrain is Thai, stately Matilda is a contemporary grill - his restaurants are characterised by real cooking and heartfelt hospitality.

This is a simple dish of great depth and character, highlighting the qualities of the Wagyu. The flavours are robust but balanced. “We’ve got charry notes, smoky notes, sweet and sour all building into a balanced dish,” says chef Scott Pickett.

Recipe TC1 Right Story - Wagyu Sirloin


  •   120g (4.2 oz) Westholme Wagyu sirloin

Jerusalem Artichoke Puree
  • 3kg (6.6 lb) Jerusalem artichokes 

  • 300ml (10.1 oz) neutral vegetable oil 

  • salt 

Black Garlic Glaze
  • 200g (7 oz) black garlic 

  • 50g (1.8 oz) honey 

  • 100ml (3.4 oz) soy sauce 

  • 200ml (6.8 oz) beef sauce 

  • 200ml (6.8 oz) water 

  • 5g (½ tsp) native Australian pepperberries 

Pickled Onions
  • 3L (0.8 gallon) water 

  • 2L (0.5 gallon) malt vinegar 

  • 1kg (35.2 oz) sugar 

  • 50g (1.76 oz) salt 

  • 3kg (6.6 lb) pickling onions 

1.5kg (3.3 lb) Jerusalem artichokes
  • 1.5kg (3.3 lb) Jerusalem artichokes


Jerusalem Artichoke Puree 

  1. Wash artichokes very well then dry and slice artichokes. 

  2. In a pot oil and saute artichoke slices over medium heat until evenly caramelised. This will take some time; add a little water to prevent burning on the bottom. 

  3. Once evenly caramelised, add water to almost cover and cook for a further 20 minutes. 

  4. Blend and emulsify the oil to make it smoother. 


Black Garlic Glaze

  1. Blend all ingredients in Vitamix until smooth. 

  2. Pass and season. 


Pickled Onions 

  1. Bring all ingredients to a boil except onions, then chill. 

  2. Peel and cut onions in half. 

  3. Vacuum pack with pickle. Cook at 90C / 194F for 15-20 minutes. 

Jerusalem Artichoke Chips 

  1. Wash artichokes and dry very well. 

  2. Thinly slice and fry at 160C / 320F until golden and crisp. 

  3. Store in airtight container.  

To Serve 

  1. Sear Wagyu, brush with Black Garlic Glaze, then rest and slice. 

  2. Arrange on plate with Jerusalem Artichoke Puree, more Garlic Glaze, Pickled Onion, Jerusalem Artichoke Chips, chicory leaves, beef sauce and fresh horseradish.