L'Univers FOODHUB · Recette · Wagyu
Wagyu, Sunchoke, Coffee and Orange, by Cédric Burtin
Coffee works as a bitter spice, infused for ten minutes in the jus. With orange, it plays the same role as vinegar: cutting through the fat.
Cédric Burtin pairs Wagyu with coffee and orange. With sunchoke, as a purée and as chips. The pairing sounds risky; it holds together because the bitterness of the coffee and the acidity of the citrus play the same role as vinegar in the other dishes in this series: cutting through the fat.
The original dish, by Cédric Burtin, L'Amaryllis.
The key idea
Here, coffee is used as a bitter spice, briefly infused in the jus, never dusted as a powder on the beef. A few crushed beans steeped for ten minutes in a hot sauce are all it takes.
Sunchoke, two textures
Half cooked and blended into a smooth purée with a little butter, the other half sliced on a mandoline and fried into chips. That contrast is what gives depth to a vegetable that is otherwise very mild, close to artichoke.
The FOODHUB version, serves 4
- The purée. Peeled sunchokes, cooked in milk, blended, pressed through a sieve, finished with butter.
- The chips. Very thin slices, dried in a towel, fried at 160 °C, salted as they come out.
- The coffee jus. A reduced meat jus, in which you infuse a spoonful of crushed coffee beans and a strip of orange zest for ten minutes. Strain.
- The beef. Seared in a dry pan, rare, rested as long as it cooked.
- Plate the purée in a swoosh, the slices on top, the chips standing upright, the jus around.
Mistakes to avoid
- Ground coffee. It makes the jus cloudy and gritty. Crushed beans, then strain.
- Infusing too long. Past fifteen minutes, the bitterness takes over everything.
- The white pith. Take only the colored part of the orange peel.
The cuts that work
Further reading
- Wagyu through the eyes of twenty French Michelin-starred chefs
- Spicy A5 Wagyu salad
- Which cut for which cooking method?
Original dish and photography: Cédric Burtin, L'Amaryllis, for the J-LEC “Japanese Wagyu” menu booklet. Home adaptation written by FOODHUB.
Tous les ingrédients de cette recette
7 produits de notre catalogue, ajoutés en une fois.
Ajouter les 7 au panier →Les coulisses, les arrivages et les recettes en vidéo :
@foodhubsupplyÀ lire aussi · Wagyu
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.
