Dilmah Seven Star TeaDilmah Seven Star Tea

Watte Smoked Margaret River Waygu Beef Fillet, Yallingup Woodfired Sourdough, Manjimup Truffled Hummus, Horseradish Crisp

Food : Main Courses

Watte Smoked Margaret River Waygu Beef Fillet, Yallingup Woodfired Sourdough, Manjimup Truffled Hummus, Horseradish Crisp

Ingredients

  • 120g Waygu beef fillet
  • 10g Dilmah Meda Watta Tea
  • 1/4 loaf Yallingup woodfired “wave” (white) sourdough
  • 1/4 loaf Yallingup woodfired “field” (wholemeal) sourdough
  • 300g organic chickpeas
  • 125g organic tahini
  • 1 lemon juice
  • 40ml Olio Bello Extra Virgin
  • Olive Oil
  • 1/2 clove garlic
  • 4g Manjimup black truffle
  • 20g horseradish, fresh
  • 10g micro herb, celery

Method

  • Smoke beef with tea for about 12 minutes, sous vide to 55C, then chill.
  • Purée chickpeas with tahini, lemon juice, olive oil and garlic and season with salt and pepper. Fold through grated truffle.
  • Season horseradish slices with olive oil, then bake until crisp.
  • Assemble with bread into sandwiches, and garnish with horseradish crisp and micro herb.

The range of Dilmah Tea used

  • Dilmah Watte Boutique Tea

The variety of Dilmah Tea used in the recipe

  • Meda Watte