Roast wagyu topside with brown butter mash, crispy sage & capers

Preheat the oven to 180°C, gas mark 4. Pat the meat dry with kitchen paper, then heat a large, heavy-based frying pan over a high heat and add the oil. Sear the beef on all sides, except the top, for 5 minutes.

Transfer to a small baking tray, fat-side up, and roast for 45-50 minutes, until a digital thermometer reads 50°C when inserted into the centre for medium-rare. Cook for 5 minutes longer for medium.

Meanwhile, return the pan to the heat, add the wine and simmer, stirring, for 2-3 minutes, until slightly syrupy. Tip the wine into a jug and set aside with the pan (no need to clean it).

In a smaller frying pan, melt the butter over a medium-high heat. Once sizzling, add the sage and capers and cook for 4-5 minutes until both are crisp and the milk solids in the butter turn golden brown and smell biscuity. Drain the butter into a bowl through a sieve and drain the sage and capers on kitchen paper.

Peel the potatoes, cut into even-sized chunks, then boil for 20 minutes in salted water. Drain and mash with the browned butter and milk to the consistency you prefer, then season and set aside, covered.

Transfer the cooked beef to a board to rest, covered with foil, and pour the juices from the tin into the reduced wine, scraping off any meat or fat pieces that are stuck

For the sauce, put the original frying pan back over a high heat. Add 15g butter, the garlic and rosemary and fry for 3 minutes until fragrant. Pour in the stock and bring to a simmer for 10-12 minutes, until reduced by about twothirds. Add the wine mixture and simmer for 4 minutes more, until the liquid lightly coats the back of a spoon

Reheat the mash and keep the sage and capers warm in the oven (turned off). Check the sauce seasoning, then strain into a warmed jug. Carve the beef into thin slices, then serve with the mash and green vegetables and the sage and capers scattered over, with the sauce alongside for pouring at the table.