Cold Wagyu, Carrot Salad

Name: Le steak de Wagyu poêlé à la perfection
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 personnes
Cuisine: Japonaise
Ingredients: 2 × 200 g Filet de Wagyu; Fleur de sel; Poivre noir du moulin; 30 g Beurre doux; 2 Gousses d'ail écrasées; 2 branches Thym frais; 1 branche Romarin frais; 1 c. à soupe Huile de pépins de raisin

Reisei wagyū

A summer dish: chilled Wagyu, crunchy carrots, ginger dressing.

FHBy FOODHUB edition · 15 min · 2 servings

The chef's touch

00:00The secret lies in three principles: the right temperature, timing, and resting.

00:35Prepare each element cold. The meat comes out of the fridge thirty minutes before.

01:15The heat must be controlled. Never rush the cooking.

01:50The plate is built like a composition. Each color, each texture has its place.

02:20The Wagyu is ready when its shine disappears under a light crust.

02:55Serve immediately. The meat should never wait.

Prep

5 min

Cook

10 min

Total

15 min

Servings

Roasted Wagyu sirloin, old-fashioned vinaigrette, grated carrots

Ingredients

2 × 200 gWagyu fillet
30 gUnsalted butter
to tasteFleur de sel
to tasteFreshly ground pepper
2Crushed garlic cloves
2 sprigsFresh thyme
1 sprigFresh rosemary
1 tbspGrapeseed oil

Preparation

01
Take the Wagyu fillets out of the refrigerator 30 minutes before cooking so they reach room temperature.
02
Pat the fillets dry with paper towels: a perfectly dry surface is essential to get a nice crust.
03
Season generously with fleur de sel and freshly ground pepper on both sides.
04
Heat a cast iron pan until it smokes. Add a drizzle of oil.
05
Place the fillets without moving them. Sear for 90 seconds on the first side.
06
Flip, add butter, crushed garlic, and herbs. Continuously baste with frothy butter for 60 to 90 seconds.
07
Remove the fillets from the pan and let them rest for 5 minutes on a warm plate — this step is crucial.
08
Slice against the grain and serve immediately, drizzled with herb butter.