L'Univers FOODHUB · Recette · Wagyu
Black Garlic Wagyu and Broiled Carpaccio with Comté
Ten seconds under the broiler with grated Comté: the cheese toasts while the beef stays raw. Plus a black garlic sauce for the rump steak.
Joël Césari serves Wagyu two ways: a rump steak with confit shallots and black garlic sauce, and a broiled carpaccio with Comté. Two simple gestures, two contrasting flavors: the sweetness of confit shallot against the salinity of aged cheese.
The original dish, by Joël Césari, La Chaumière.
The key idea
The carpaccio slipped under the broiler for a few seconds, topped with grated Comté: the cheese toasts while the beef underneath stays raw. A starter ready in two minutes.
Black garlic, a user's guide
Black garlic isn't burnt garlic: it's garlic slowly cooked at low temperature until it turns dark, sweet and mellow. It brings depth to a sauce without the bite of fresh garlic. One or two cloves crushed into a meat jus are all you need.
The FOODHUB version, serves 4
- The confit shallots. Cook them whole over very low heat in butter with a little sugar, until meltingly tender and golden.
- The sauce. A reduced meat jus, finished with butter, with one clove of black garlic crushed into it. Strain through a fine-mesh sieve.
- The rump steak. Seared in a dry pan, rare, rested as long as it cooked.
- The carpaccio. 2 mm slices laid out on an ovenproof plate, grated Comté, ten seconds under a blazing-hot broiler. Pepper, olive oil.
Mistakes to avoid
- Leaving the carpaccio in too long. Past fifteen seconds, the beef cooks and shrinks.
- A Comté that's too young. Choose one aged eighteen months minimum: it browns better and has real flavor.
- Too much black garlic. It's sweet: beyond two cloves, the sauce turns into jam.
The cuts that work
Further reading
- Wagyu through the eyes of twenty French Michelin-starred chefs
- Wagyu carpaccio, caviar and horseradish
- The Wagyu rib of La Tour d'Argent
Original dish and photography: Joël Césari, La Chaumière, for the J-LEC “Japanese Wagyu” menu booklet. Home adaptation written by FOODHUB.
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Le garde-manger FOODHUB
Ce qu'il faut avoir sous la main pour cette recette et les suivantes : beurre AOP, sel, huile, condiments, eau de table.
