L'Univers FOODHUB · Recette · Wagyu
Horseradish and Cardamom Wagyu, Red Onion Soubise
Green cardamom brings a lemony freshness that neither pepper nor herbs can give. Served with a red onion soubise.
Stephan Schneider roasts his cut with horseradish and cardamom, on a red onion soubise. Soubise is an old French preparation: onions melted down for a very long time, then blended into a silky purée. It's the sweetness that takes on the heat of the horseradish.
The original dish, by Stephan Schneider, Auberge Saint-Walfrid.
The key idea
Green cardamom, two pods crushed into the jus, brings a lemony freshness that neither pepper nor herbs can give. On Wagyu, it's a ray of light.
Soubise, a user's guide
Thinly slice four red onions and melt them, covered, in butter over the lowest heat, forty minutes, without browning. Blend, press through a sieve, season with salt. It's an onion purée with no flour or cream: it goes just as well with fish as with meat.
The FOODHUB version, serves 4
- The soubise, first: it takes the longest and reheats very well.
- The jus. Reduce a meat jus with two crushed green cardamom pods, and strain after ten minutes.
- The cut. Browned in a dry pan, then finished in the oven at 130 °C. A generous rest, next to the heat.
- The horseradish. Grated fresh over the beef after slicing, never before cooking: heat destroys its bite.
- Plate the soubise as a base, the beef on top, the jus spooned over.
Mistakes to avoid
- Browning the onions. Soubise must stay pale and mellow; browning makes it sugary and bitter.
- Too much cardamom. Two pods for four people, no more, or it tips over into pastry territory.
- Jarred horseradish. It's vinegary and flat: use the fresh root.
The cuts that work
Further reading
- Wagyu through the eyes of twenty French Michelin-starred chefs
- Wagyu rib and bone marrow flan
- Wagyu carpaccio, caviar and horseradish
Original dish and photography: Stephan Schneider, Auberge Saint-Walfrid, for the J-LEC “Japanese Wagyu” menu booklet. Home adaptation written by FOODHUB.
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