Emu Steak with Morels and Asparagus
Ingredients:
Emu steak: 200 g
Asparagus: 1 bunch
Morels: 100 g
Shallot: 1
Parsley: 1 bunch
Butter: 100 g
Description:
This dish was my first time cooking in Melbourne, and it was an unforgettable experience. We stayed in a beautiful Airbnb near Queen Victoria Market—a chef's paradise filled with every ingredient you could imagine just steps away. If only Brisbane had something similar.
Cooking emu steak for the first time was a fascinating challenge. Though it’s technically poultry, it’s red color and preparation resemble red meat. The texture is steak-like, but it lacks marbling or intramuscular fat, making it quite plain in flavor. It’s a cut I’d love to revisit and experiment with in the future—perhaps for another video!
Method:
Prepare the Emu Steak:
Season the emu steak on both sides and let it brine in the fridge while preparing the other ingredients.
Prep the Vegetables:
Slice the morels in half.
Snap off the woody ends of the asparagus by bending until they naturally break (a handy trick for better texture and flavor).
Blanch the asparagus in boiling water for 30 seconds, then transfer immediately to an ice bath to preserve its vibrant color and crispness.
Cook the Emu Steak:
Dice a shallot.
Heat olive oil in a pan and sear the emu steak until a nice crust forms.
Add garlic cloves and baste with premium butter.
Cook until the internal temperature reaches 48°C, then remove the steak and let it rest until it rises to 52°C.
Prepare the Sauce and Finish the Vegetables:
In the same pan, using the fond, sauté the morels, diced shallots, and parsley to make a quick sauce.
Add the blanched asparagus to the pan to give it a light sear, and season with salt to taste.
Serve:
Slice the emu steak against the grain.
Plate with the morel sauce, seared asparagus, and a side of pickled vegetables.