British Wagyu Picanha with Peppercorn Crust, served with Roast New Potatoes, Honey Roast Carrots & Parsnips, and Buttered Green Beans
Serves 4-6
Ingredients
  • 1 British Wagyu Picanha with Peppercorn Crust
  • 1kg New / Baby Potatoes
  • Small Handful of Thyme Sprigs
  • 4 Smashed Cloves of Garlic
  • 6 Medium Parsnips
  • 6 Medium Carrots
  • 2 Tbsp Picked Thyme Leaves (or finely chop a small handful of thyme sprigs)
  • 6 Tbsp Honey 
  • 500g Green Beans
  • 2 Tbsp Unsalted Butter
  • Vegetable Oil
  • Salt
  • Cracked Black Pepper
Method
  1. Heat the oven to 180oc Fan and cook the British Wagyu Picanha with Peppercorn Crust as per the pack instructions.
  2. Place the New / Baby potatoes into a suitable sized pan, cover with water and a good pinch of salt and bring to the boil.
  3. Reduce the heat slightly and cook the potatoes until almost tender, then drain.
  4. Put the potatoes in a roasting tray with a good drizzle of oil, ensuring all the potatoes are lightly coated.
  5. Sprinkle a good pinch of seasalt over the potatoes and add the thyme sprigs and crushed garlic cloves.
  6.  Cook in the oven for around 30-35 minutes until golden, giving them a shake half way through. 
  7. Meanwhile, wash (no need to peel) the parsnips, top and tail them, and cut in half lengthways. 
  8. Peel the carrots and cut in half lengthways 
  9. Bring a suitably sized pan of water to the boil with a good pinch of salt, add the parsnips and cook for 4-5 minutes. 
  10. Remove parsnips with a slotted spoon into a colander and let them steam dry for a few minutes. 
  11. Add the pan back to the heat and when the water is boiling again, add the carrots and cook for 6-8 minutes. 
  12. Drain in the same colander as the parsnips and again allow them to steam dry for a few minutes. 1
  13. Place carrots and parsnips in to a roasting dish and drizzle with the Honey and Vegetable oil. Add the picked thyme leaves and give the tray a good shake. 
  14. Place the roasting dish in the oven and roast for 40 mins, turning halfway, until golden and sticky. 
  15. With 10 minutes to go, trim the ends off the green beans and fill a suitably sized pan with water and a pinch of salt and bring to the boil. 
  16. Add the green beans and cook for 5-6 minutes. 
  17. Drain in a colander and place back in the pan. Season to taste with salt and cracked black pepper and the 2 tbsp of butter. Mix well under the butter has melted and the green beans are nicely coated.
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