L'Univers FOODHUB · Recette · Wagyu
Wagyu Glazed with Pinot Noir Lees, by Joël Philipps
Glazing isn't coating: you brush the cut with reduced sauce several times at the end of cooking, until the surface turns lacquered.
Joël Philipps glazes his cut of Wagyu with pinot noir lees. The lees, the sediment wine leaves at the bottom of the barrel, make a deep, winey sauce with no added sugar. Around it: beet, blood orange, and a tangy note that runs through the whole dish.
The original dish, by Joël Philipps, Le Cerf.
The key idea
Glazing isn't coating: you brush the cut with reduced sauce over and over during the final stage of cooking, until the surface is glossy and lacquered.
Without wine lees
Lees are only available from a winemaker. Failing that, reduce a pinot noir almost to dry with a shallot, then add meat jus: you get the same winey profile, slightly less rustic.
The FOODHUB version, serves 4
- The sauce. Reduce the wine with shallot and thyme until almost dry, add the meat jus, reduce again, then finish with cold butter.
- The beet. Baked in coarse salt, peeled while hot, cut into large cubes.
- The blood orange. Segments cut to the flesh, plus a little reduced juice on the side for acidity.
- The cut. Browned, then finished over low heat, brushing it with sauce every two minutes, six to eight times.
- Plate the beef in thick slices, the beet, the segments, a streak of reduced orange juice.
Mistakes to avoid
- Glazing over high heat. The sauce burns and turns bitter: low heat, patience.
- An over-reduced sauce. It should coat, not stick.
- Regular oranges. Blood orange brings a brighter acidity and a color that makes the dish.
The cuts that work
Further reading
- Wagyu through the eyes of twenty French Michelin-starred chefs
- Rib cap braised in red wine
- Wagyu and oxtail jus
Original dish and photography: Joël Philipps, Le Cerf, for the J-LEC “Japanese Wagyu” menu booklet. Home adaptation written by FOODHUB.
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Ce qu'il faut avoir sous la main pour cette recette et les suivantes : beurre AOP, sel, huile, condiments, eau de table.
