L'Univers FOODHUB · Recette · Wagyu
Cold-smoked Wagyu and Beaufort, by Davy Tissot
Fat carries aroma: twenty minutes of smoke is enough for Wagyu. Then a dry-pan sear and a Beaufort emulsion.
Davy Tissot cold-smokes Wagyu over sawdust for twenty minutes. Then he sears it and serves it with a Beaufort and wild caraway emulsion. The idea behind the dish fits in one sentence: bring a Japanese product together with the French Alpine pastures.
The original dish, by Davy Tissot, Meilleur Ouvrier de France 2004.
The key idea
The cold smoke flavors without cooking. On Wagyu, it is the only possible smoking method: with heat, the fat would start to melt before taking on the smoke.
Why smoking works so well here
Fat carries aroma. The more marbled a meat, the more smoke it picks up, and the faster. Twenty minutes is enough where lean beef would need twice as long. The chef also advises you to start cooking in a dry pan, with no fat, for a fine caramelization.
The FOODHUB version, serves 4
- The smoking. Twenty minutes, cold, with softwood or beech sawdust. No smoker: a wok with a handful of sawdust, a rack and a lid, heat off as soon as the smoke rises.
- The cooking. Very hot dry pan, one minute per side for 2 cm. Salt at the last moment.
- The emulsion. Sweat sliced shallots and potatoes, add cream and milk, cook, then blend with Beaufort until it coats the back of a spoon.
- The onion compote. Onions, sugar and butter browned, deglazed with water, repeated until you have a brown compote.
- Plate the sliced meat on the emulsion, a few crushed caraway seeds on top.
Mistakes to avoid
- Hot smoking. The fat melts, the meat cooks, and the aroma turns acrid.
- Too much Beaufort. The emulsion must stay fluid, otherwise it overwhelms the meat.
- Ground caraway. Crush it at the last moment; the essential oil fades fast.
All the ingredients, in one click
Further reading
- Wagyu as seen by twenty French starred chefs
- Charcoal-grilled A5 Wagyu
- Which cut for which cooking method?
Original dish and photograph: Davy Tissot, Saisons restaurant, for the J-LEC “Japanese Wagyu” menu book. Home adaptation written by FOODHUB.
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