Fine Dining Wagyu Beef with Truffle Mashed Potatoes, Caramelized Onions & Asian Beef Jus

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

truffle oil

🥗Healthier: olive oil

💰Cheaper: mushroom oil

Mushroom oil offers a similar earthy flavor at a lower cost

Peel and small dice 1-2 sweet onions.

Melt 1 tablespoon unsalted butter and 1 tablespoon olive oil in a saucepan.

Add the diced onions and cook over medium heat, stirring constantly.

Continue cooking and stirring until the onions turn dark golden brown, then deglaze with 50ml beef stock.

Cook until the liquid has vaporized, turn off the heat and set the caramelized onions aside, keeping warm.

For the jus, add 90g rice vinegar and 60g glucose to a saucepan.

Follow with 20g fish sauce, 50g shallots, 15g scallion greens, 10g crushed garlic, 5g sliced ginger, 25g sugar, and 1g black peppercorns.

Mix well, bring the mixture to a boil and reduce for 5 minutes.

Add 250ml beef stock, 25g oyster sauce, and 10g soy sauce, stirring to combine.

Bring to a boil and reduce over medium heat for 20-25 minutes.

Strain the jus, season to taste with hoisin sauce, salt, and vinegar. Set aside and keep warm; the jus will thicken as it cools down.

For the mashed potatoes, peel and cut 300g potatoes into small chunks.

Boil for 20-25 minutes until super tender and strain.

Pass the boiled potatoes through a fine mesh strainer to make them super smooth (do NOT put potatoes in a blender as it will become gluey).

Over medium-low heat, add 100g unsalted butter to the potatoes and mix well.

Add 50ml hot milk, mix to combine, and remove from heat.

Season to taste with salt and add thyme leaves.

Finish off with truffle oil to taste, mix well and set aside, keeping warm.

For the wagyu, cook enough unsalted butter in a saucepan to yield 100g brown butter.

Strain brown butter through a fine sieve and let cool to room temperature.

Sprinkle salt on both sides of the wagyu ribeye and put it in a sous vide bag.

Add the cool brown butter, a few thyme sprigs, and vacuum seal.

Cook in a water bath at 131F (55C) for 1 hour.

Once done, take the wagyu out and pat dry.

Season with salt and pepper on both sides.

Flash sear in a skillet over high heat for 30-45 seconds, then flip.

Add 2 tablespoons unsalted butter, 2 crushed garlic cloves, and a few thyme sprigs, basting for another 30 seconds.

Remove wagyu steak from the pan and let rest for 7-8 minutes.

Meanwhile, strain the fat, clean the skillet, and put it back on the stove.

Add a bit of the strained fat along with a few handfuls of breadcrumbs.

Toast breadcrumbs over medium heat until crispy golden brown and set aside.

Once rested, slice the wagyu ribeye steak and get ready to plate.

To plate, first add a quenelle of caramelized onions on the plate at the 2 o'clock position.

Pipe a big dot of truffle mashed potatoes right under the onions, followed by 1 small dot and 1 medium dot next to the onions.

Sprinkle toasted breadcrumbs on the potatoes, onions, and the gaps in between.

Place 2 slices of wagyu ribeye steak on the left side of the plate.

Garnish with microgreens and finish off with Asian beef jus at the table.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens