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

🇺🇸 Ingredients:
WAGYU RIBEYE
300g wagyu ribeye steak
100g brown butter
Thyme sprigs
2 garlic cloves, crushed
2 tablespoons unsalted butter
Salt and pepper

ASIAN BEEF JUS
90g rice vinegar
60g glucose
20g fish sauce
50g shallots
15g scallion greens
10g garlic, crushed
5g ginger, sliced
25g sugar
1g black peppercorns
250ml beef stock
25g oyster sauce
10g soy sauce
Hoisin sauce to taste
Salt to taste

CRISPY CRUMBS
Leftover fat from pan-searing wagyu ribeye
Breadcrumbs
Salt to taste

CARAMELIZED ONIONS
1-2 sweet onions
1 tablespoon olive oil
1 tablespoon unsalted butter
50ml beef stock
Salt to taste

TRUFFLE MASHED POTATOES
300g potatoes
100g unsalted butter
50ml hot milk
Thyme leaves
Salt to taste
Truffle oil to taste

MICROGREENS FOR GARNISH

🇻🇳 Nguyên liệu:
THĂN LƯNG BÒ WAGYU RIBEYE
300g thăn lưng bò wagyu ribeye
100g bơ nâu
Xạ hương
2 tép tỏi
2 muỗng table bơ lạt
Muối và tiêu

SỐT BÒ KIỂU Á
90g giấm gạo
60g đường glucose lỏng
20g nước mắm
50g hành tím
15g hành lá
10g tỏi
5g gừng
25g đường
1g hạt tiêu đen
250ml nước dùng bò
25g dầu hào
10g nước tương
Tương đen theo khẩu vị
Muối theo khẩu vị

VỤN BÁNH MÌ GIÒN
Phần dầu mỡ thừa sau khi áp chảo bò wagyu
Vụn bánh mì (bột chiên xù)
Muối theo khẩu vị

HÀNH TÂY CARAMEL
1-2 củ hành tây
1 muỗng table dầu ôliu
1 muỗng table bơ lạt
50ml nước dùng bò
Muối theo khẩu vị

KHOAI TÂY NGHIỀN VỚI NẤM TRUFFLE
300g khoai tây
100g bơ lạt
50ml sữa nóng
Lá xạ hương
Muối theo khẩu vị
Dầu nấm truffle theo khẩu vị

RAU MẦM ĐỂ TRANG TRÍ

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Music by Justin John Stanley

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Wagyu steak
How to cook wagyu steak
Ribeye steak recipe
Mashed potatoes recipe
How to make caramelized onions

FINE DINING WAGYU BEEF WITH TRUFFLE MASHED POTATOES, CARAMELIZED ONIONS AND ASIAN BEEF JUS For the caramelized onions, first peel and small dice 1-2 sweet onions Next, melt 1 tablespoon unsalted butter and 1 tablespoon olive oil in a saucepan Then add the diced onions and cook over medium heat, stirring constantly

Keep 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, keep warm For the jus, add 90g rice vinegar and 60g glucose to a saucepan

Followed by 20g fish sauce, 50g shallots, 15g scallion greens 10g crushed garlic, 5g sliced ginger, 25g sugar and 1g black peppercorns Mix well, bring mixture to a boil and reduce for 5 minutes Then add 250ml beef stock, 25g oyster sauce, 10g soy sauce and stir 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, jus will thicken as it cools down a bit For the mashed potatoes, first peel and cut 300g potatoes into small chunks

Then boil for 20-25 minutes until super tender and strain Pass the boiled potatoes through a fine mesh strainer to make it 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

Then 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, keep warm For the wagyu, first 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 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

Baste for another 30 seconds, then remove wagyu steak from the pan and let rest for 7-8 minutes Meanwhile, strain the fat, clean the skillet, 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 Next, 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