L'Univers FOODHUB · Recette · Wagyu
Wagyu Stroganoff-style with smoked Loire eel
Wagyu and smoked eel share the same profile: savory, long, with melting fat. And one rule to remember: as much resting as cooking, somewhere warm.
Jean-Yves Guého paired Wagyu with smoked Loire eel. His reasoning is crystal clear: both products share the same profile, deeply savory, long on the palate, with melting fat. Two kinds of richness that answer each other instead of piling up.
The original dish, by Jean-Yves Guého, L'Atlantide 1874.
The chef's rule
As much resting as cooking, and somewhere warm. For two minutes of cooking, two minutes of rest, next to the heat source, not in the fridge.
The cut: top round
Not the tenderloin, not the striploin. Top round is lean and tight-grained; it slices cleanly and stands up to the sauce without disappearing into it. It is one more confirmation from our guide to cuts: chefs rarely choose the most expensive pieces.
The FOODHUB version, serves 4
- The brandade. Bake potatoes on a bed of coarse salt, then press the flesh through a sieve. Mix it with cream reduced with the smoked eel trimmings.
- The eel. Set aside the best pieces for plating, warmed, never cooked.
- The meat. Four slices of top round, seared on the plancha or in a cast-iron pan, kept rare.
- The rest. As long as the cooking, next to the heat.
- The Stroganoff sauce. Shallot, mushrooms, a dash of mustard and cream, deglazed with meat jus. Light, not coating.
Mistakes to avoid
- Resting in the cold. The fat sets and the slice toughens.
- Cooking the eel. It is already smoked: just warm it through.
- An overly creamy sauce. Two fats on top of each other, and the dish goes flat.
All the ingredients, in one click
Further reading
- Wagyu as seen by twenty French starred chefs
- Which cut for which cooking method?
- A5 Wagyu steak: the right portion
Original dish and photograph: Jean-Yves Guého, L'Atlantide 1874, for the J-LEC “Japanese Wagyu” menu book. Home adaptation written by FOODHUB.
Tous les ingrédients de cette recette
6 produits de notre catalogue, ajoutés en une fois.
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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.
