Grilled Wagyu Beef with Violine Sauce
- 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
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.