L'Univers FOODHUB · Recette · Wagyu
Wagyu rib steak and bone marrow flan, by Jérôme Nutile
The exception to the rule: on a very fatty rib, true rare leaves the fat set. The chef pushes to 56 °C to melt it.
Jérôme Nutile chose the fattiest cut of Wagyu, and he takes a stance that is rare in France: for such a heavily marbled rib, he advises going beyond rare. A very gentle cook, a bone marrow flan in the bone, and a port reduction with foie gras and truffle.
The original dish, by Jérôme Nutile, Meilleur Ouvrier de France 2011.
The idea that goes against the grain
On a very fatty cut, true rare leaves the fat set and pasty. A gentle cook taken one notch further melts it and makes it silky. This is the exception to our usual rule.
When to push the cooking
The general rule still holds: on a thin slice, you sear fast and stop. But on a thick, heavily marbled rib, the center has to reach a temperature at which the fat has melted. In practice, aim for 56 to 58 °C instead of 52, with gentle heat and plenty of resting.
The FOODHUB version, serves 4
- The rib. Temper for one hour. Brown in a pan, then finish in a 130 °C oven until 56 °C at the core. Rest for ten minutes.
- The bone marrow flan. Soak marrow bones to draw out the blood, remove the marrow, mix it with an egg and a little cream, fill the bones and steam gently.
- The sauce. Reduce the port almost dry, add the meat jus, reduce by half, mount with butter and pass through a chinois. Off the heat: truffle and foie gras in very small dice.
- The winter vegetables cooked separately, reheated in butter.
- Plate the rib sliced thick, the bone standing, the sauce on the side.
Mistakes to avoid
- Turning up the oven. Above 140 °C, the fat runs out instead of melting into the meat.
- Serving without resting. On a thick cut, ten minutes is the minimum.
- Overloading the sauce. Truffle and foie gras are accents, not the base.
All the ingredients, in one click
Further reading
Original dish and photograph: Jérôme Nutile, Le Mas de Boudan, for the J-LEC “Japanese Wagyu” menu book. Home adaptation written by FOODHUB.
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