Surf and Turf: Wagyu Rump Cap with Cajun Seafood海陆双拼：和牛臀腰盖肉配手抓海鲜
A whole wagyu rump cap roasted medium-rare, piled onto a tray with Cajun seafood.整块和牛臀腰盖配手抓海鲜，一大盘够六人。
- Serves份量
- 6
- Prep准备
- 20 min分钟
- Cook烹饪
- 45 min分钟
- Total共计
- 65 min分钟
Ingredients食材
- Wagyu M6/7 rump cap 900 g, fat cap left on和牛 M6/7 臀腰盖肉 900 克，保留整层肥盖
- Seafood Cajun pack 1 kg, thawed overnight in the fridge手抓海鲜 1000 克，提前一晚冷藏解冻
- House Hakata seasoning salt 2 tspHouse 博多味付盐胡椒 2 茶匙
- Coarse sea salt 2 tsp粗海盐 2 茶匙
- Unsalted butter 50 g无盐黄油 50 克
- Garlic 4 cloves, crushed蒜 4 瓣，拍碎
- Lemons 2, halved柠檬 2 个，对半切
- Corn 3 cobs, halved, and chat potatoes 800 g玉米 3 根，切段；小土豆 800 克
- Flat-leaf parsley, chopped香芹碎 适量
- Baguette, to mop up the sauce法棍 1 条，用来蘸汁
Method做法
- 1Score the fat cap in a 1 cm diamond pattern, cutting into the fat but not the meat, rub all over with both salts and leave it out for 1 hour.在肥盖上划 1 厘米见方的格子，只划油脂不划到肉，抹上味付盐和粗海盐，室温放 1 小时。
- 2Put the rump cap fat-side down in a cold, dry ovenproof pan over low-medium heat for 10-12 minutes, until the fat is deep gold and plenty has rendered out.肥面朝下放进冷的、不放油的可入烤箱厚底锅，中小火煎 10-12 分钟，逼出大量牛油、表面金黄。
- 3Turn it and brown the meat side for 3 minutes, then move the pan into a 180C oven for 18-25 minutes, until a probe in the thickest part reads 52C.翻面把肉面煎 3 分钟，连锅送进 180℃ 烤箱烤 18-25 分钟，探针插最厚处读到 52℃ 就取出。
- 4Rest the beef fat-side up on a board for 12 minutes, loosely covered; it will settle around 55C, medium-rare.肥面朝上放在砧板上静置 12 分钟，松松盖一层锡纸，中心会升到约 55℃，正好三分熟。
- 5While it rests, boil the potatoes and corn in well-salted water for 15 minutes, then drain.静置的这段时间，用加了盐的水煮小土豆和玉米 15 分钟，捞出沥干。
- 6Tip the Cajun seafood into the beef pan with the butter, garlic and 2 tbsp of the rendered fat and warm through over medium heat for 5-6 minutes, until the sauce clings.把手抓海鲜倒回煎牛肉的锅里，加黄油、蒜和 2 汤匙牛油，中火加热 5-6 分钟，酱汁挂住海鲜即可。
- 7Slice the rump cap 1 cm thick against the grain and pile it onto a big tray with the seafood, potatoes, corn, lemon halves and parsley.牛肉逆纹切 1 厘米厚片，和海鲜、土豆、玉米、柠檬一起堆在大托盘上，撒香芹碎。
Madam's tip太太小贴士
The grain of a rump cap runs one way under the fat, so find it before you cook and slice across it; never take this cut past medium or it goes chewy.臀腰盖的肉纹是一个方向的，煎之前先看清楚，切的时候一定逆纹；也别烤过三分熟，否则会发柴。