Method

Serves 4

Heat up a pan and fry the garlic, ginger and herbs in the olive oil. Add the wagyu 
beef and colour it all over, then add the wine and cook to evaporate. Add enough jus to barely cover, then bring to a rapid simmer and turn the heat off.

Make the sauce by cooking the butter to nut brown. Slice the marrow into 5mm 
thick pieces then add these to the butter and cook until it begins to render down.
 Add the breadcrumbs and cook to colour them a little, then add around 400ml of
 the warm poaching jus and bring to the boil, at which point the sauce will thicken.
Simmer for a minute, then mix in the parmesan and season with pepper and a little
 salt if needed. Just before serving stir in the parsley.

To serve: Spoon the cous cous into the centre of a plate. Slice the wagyu beef and 
lay on top, then spoon the marrow sauce into warmed marrow bones.