Grilled Wagyu Beef with Violine Sauce

Belle Epoque Wagyu

Practical Information

  • People: For 4


  • 2 wagyu beef entrecotes of 180g.
  • 500 gr of mashed potatoes (cook in the oven with coarse salt)
  • 125 g of flour
  • 75 g of butter for the Choux Pastry
  • 100g of water
  • 4 eggs
  • ½ red cabbage
  • 60g of sugar
  • 100g frozen blackcurrants
  • 30g blackcurrant puree
  • 100g of butter for the Violene Sauce
  • 2 sprigs of kale
  • Salt pepper
Grilled Wagyu Beef With Perrier Jouët Balson Rosé

Recipe steps


Step 1: Making the choux pastry
  • Cook the potatoes with the skin on in coarse salt for approximately 45 minutes. Remove the skin and pass the pulp through a sieve.
  • Bring the water, butter and salt to a boil, add the flour. Dry the dough for a few minutes.
  • In the mixer, gently mix the choux pastry with the leaf and incorporate the eggs one by one. Then add the potato pulp.
  • Season with pepper.
  • Shape the dauphine potatoes using a piping bag into an 8cm long sausage and freeze.
Step 2: Making the Violine Sauce
  • Pass the red cabbage through a juicer to extract the juice.
  • Bring to a boil.
  • Filter this broth through a cloth to obtain a clear juice.
  • Add the blackcurrants, blackcurrant purée and sugar.
  • Cook until liquids are reduced by half, strain.


Step 3: Finish and presentation
  • Remove the central side of the cabbage branch and cut the half-leaves into 2.

  • Fry at 140°c, season and drain on absorbent paper.

  • Temper the steaks for at least 1 hour at room temperature and season with fleur de sel.

  • Grill them quickly for 1 to 2 minutes on each side depending on the thickness and leave to rest for 5 minutes in a warm

  • place. Slice the entrecote in 2.

  • Fry the dauphine potatoes in oil at 180°C and drain on absorbent paper.

  • Reheat the sauce, whisk in the very cold butter in small pieces, adjust the seasoning.

  • Place a piece of wagyu on the slice to see the cooking, pour a spoonful of hot sauce in the center of the plate.

  • Place 2 dauphine potatoes parallel to the meat and grated Comté 24 months on top.

  • Finish by placing a kale chips in the center.


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