Yield: 4 Servings

Ingredients:

Wattleseed Jus:

• ½ cup beef stock
• 1 teaspoon ground wattleseed
  
  Ribeye Steak:
• 1 ½ Tablespoons akudjura or yakajirri (dried bush tomato)
• Salt and pepper
• 2 Tablespoons canola oil
• 4 ribeye steaks
• 1 bunch broccolini
• ½ cup shiitake mushrooms
• 4 sprigs watercress
  

Method:
For the Wattleseed Jus:
In a saucepan, combine the beef stock and wattleseed and bring to a boil. Cook until reduced.

For the Ribeye:
Combine the akudjura with salt and pepper and spread onto the ribeye steaks. Heat a frying pan or indoor grill to medium-high heat. Add 1 Tablespoon oil and place each steak in the pan and cook for 3-4 minutes per side or until desired doneness. Let the meat rest for 5 minutes. Add the leftover oil to the pan and quickly sauté the broccolini and mushrooms until cooked.

For Serving:
Place broccolini in center of plate with ribeye steak on top. Add the shiitake mushrooms on top of steak and garnish with one sprig of watercress. Pour wattleseed jus on top of ribeye.

Wine Pairing:
A cabernet from the Margaret River Valley like Moss Wood Cabernet Sauvignon

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