Grilled Wagyu Beef with Violine Sauce

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.

PAIR WITH BELLE EPOQUE ROSÉ 2013