Mayura Signature Rib Eye, Smoked Potato Purée, Mushrooms, Beans, Cherry Tomatoes, Furikake

Mayura Signature Rib Eye, Smoked Potato Purée, Mushrooms, Beans, Cherry Tomatoes, Furikake

Recipe by Head Chef, Mark Wright

THE TASTING ROOM, Mayura Station

Serves 4

  • Steak
  • 1.5kg Mayura Signature Marble Score 9+ Rib Eye
  • 20ml rice bran oil
  • 25g Murray River pink salt

  • Smoked potato purée
  • 500g potatoes, peeled, cut into medium sized chunks
  • 25g Murray River pink salt
  • 80g cherry wood smoking pellets
  • 150g unsalted butter

  • Mushrooms
  • 2 king oyster mushrooms, cut into halves lengthways
  • 4 shiitake mushrooms
  • 80g shimeji mushrooms
  • 100g black fungi
  • 50ml Pendleton lemon extra virgin olive oil (EVOO)
  • 10g Murray River pink salt
  • 40g enoki mushrooms
  • 40g flat oyster mushrooms
  • 15ml Pendleton garlic EVOO

  • Beans
  • 80g green beans, top stem removed
  • 15ml Pendleton garlic extra virgin olive oil
  • pinch Murray River pink salt

  • Cherry tomatoes
  • 150g mixed cherry tomatoes
  • pinch Murray river pink salt
  • 15ml Pendleton lemon EVOO

  • Furikake
  • 60g sesame seeds
  • 10g turmeric powder
  • 5g Murray River pink salt
  • 80g wasabi peas
  • 45g hemp seeds
  • 40g mixed black and white chia seeds
  • 10g bonito flakes, chopped into small pieces
  • 10g dried shiso powder
  • 1 sheet nori seaweed, cut into ½ cm squares

  • Condiment
  • 50ml Tosa Shoyu – quality bonito and kelp infused soy sauce


Pre-heat oven to 180°C and pre-heat the BBQ char-grill to full heat. Take the steak from the fridge 1 hour before grilling. Keep at room temperature covered with a tea towel. Brush the steak with rice bran oil, season all over with the pink salt and sear on the char grill for 90sec. On the same side, rotate the steak 90 degrees and sear for a further 90 seconds. This will create criss-cross bar marks. Flip the steak over and repeat. Place the steak onto a rack over a baking tray as it needs to be separated to promote even cooking. Probe the steak with a meat thermometer and roast in the oven until an internal temperature of 51°C is reached (approximately 35 minutes). Remove from the oven. Rest in a warm place covered with a clean tea towel for 10 minutes. The internal temperature will have risen to 55°C which is perfect medium-rare. Ensure all of the other dish components are ready then carve at the table!


Smoked potato purée

In a saucepan, cover the potatoes with cold salted water and simmer on a medium heat until soft and tender – until they slip off a knife when stabbed. Strain off in a colander, allowing them to steam dry for a couple of minutes to remove excess water. Place potato chunks into a stainless-steel steamer. Using a cast iron pan that will accommodate the steamer, place the smoking pellets into the pan. Heat the pan on high heat until the pellets start to smoke. Place the stainless-steel steamer with lid onto the smoking pan and smoke for 20 minutes. Place the potatoes back into the saucepan and hand mash while adding the cold diced butter and pink salt. Optional – I use a Kitchen Aid, with the paddle attachment on medium speed, to whip the potatoes). Using a spatula, pass the potatoes through a drum sieve or a regular sieve which will result in a silky-smooth purée.



Put the king oyster, shiitake, shimeji and black fungi into a baking dish. Drizzle with lemon oil, season with salt, cover with foil and roast in the oven at 180°C for 45 minutes. On a flat tray lined with baking paper, lay out the enoki and flat oyster mushrooms. Drizzle with garlic oil, season with salt and roast, uncovered, at 180°C for 30 minutes.



Bring a pot of salted water to the boil then cook the beans for 3 minutes, drain, drizzle with garlic oil and season with salt. (Simple, but effective!)


Cherry tomatoes

Cut the tomatoes in half and lay out on a flat baking tray. Season with salt and drizzle with lemon oil. Roast uncovered in a 180°C oven for 15 minutes. Remove from oven. Allow to cool for 5 minutes before serving.



Toast off the sesame seeds, turmeric and salt in a hot pan until a little bit of smoke releases from the turmeric. Be careful not to burn the spice or seeds. Crush most of the wasabi peas in mortar and pestle to the size of sesame seeds, leaving a few pieces slightly bigger for texture. In a stainless-steel bowl, mix the crushed peas, sesame seed mix, hemp seed, chia seeds, bonito flakes, shiso powder and nori squares. Store in an airtight container.



for rib eye – serve on the side as dipping sauce.


To serve

For a shared table, place the mushrooms and beans into a bowl then sprinkle with furikake. The remaining components can be plated separately and the wagyu placed onto a chopping board, ready to be carved at the table. Place the Tosa Shoyu in a small bowl or individual bowls for dipping the rib eye.