Our tender Wagyu entrecôte meets the subtle bitter notes of chicory, creamy cauliflower, grilled apple and a hint of maple syrup – an exquisite combination of sweet and savory flavors.
Ingredients for 4 people
800 g Wagyu entrecôte
Some steak salt
For the cauliflower puree
125 g butter
2 shallots
1 cauliflower (approx. 600g)
100 ml white wine
200 ml vegetable stock
150 g cream
Some sea salt
50 g butter, cold, cut into cubes
1 pinch of allspice, ground
For the chicory
2 small chicories
10 ml maple syrup
2 tbsp apple balsamic vinegar
Some salt
For the apples
2 apples, e.g. Elstar
1 tbsp butter
Some salt
For serving
300 ml sunflower oil
1 bunch chives
Preparation
For the cauliflower puree
For the cauliflower puree, first make the brown butter. To do this, put the butter in a pan, melt it on a medium heat and simmer until the foam that forms settles on the bottom, the butter slowly caramelizes and takes on a slightly brownish color. Now pour the butter through a fine sieve or filter paper.
Now peel the shallots and cut them into fine rings. Clean and wash the cauliflower and cut them into pieces that are as evenly sized as possible, about 5 x 5 cm.
Put the brown butter in a pan and sauté the shallots until translucent. Add the cauliflower pieces and sauté them too. Deglaze with the white wine and reduce. Add the stock and cream and add a little salt.
Now let the whole thing simmer gently on a medium heat until the liquid has evaporated and then mix finely with a hand blender - even better in a stand mixer.
Just before serving, add the cold butter cubes and season with salt and allspice.
For the chicory
Cut the stalk off the chicory and remove any unsightly leaves. Remove the remaining leaves one by one, wash them in cold, clear water and let them drain.
Marinate with the maple syrup. Only season with the vinegar and salt just before serving.
For the apples
Wash the apples, cut them into eighths and remove the core.
Let the butter foam in a sauté pan, briefly glaze the apple slices in it and season with salt.
For the steak
Put the meat in the vacuum bag in the fridge one day before preparation. You can put the steak on your kitchen counter one hour before preparation.
Preheat your pan or grill well. For a nice crust, we recommend a plancha (instead of a grill rack). Oil or clarified butter is not needed, as enough fat comes out when frying. For a nice crust, grill your steak as hot as possible, but also for as short a time as possible. Turn the steak after 1-2 minutes.
As soon as the steak has reached the desired degree of browning, take the steak out of the pan/grill. After letting it rest for 2-3 minutes, place the steak in the indirect heat. Cook the steak, turning it several times, until it reaches the desired core temperature. We recommend medium rare (52-54°C). Use a good meat thermometer with a thin probe (1.5 mm) and a fast response time. This is the only way to be sure that you have achieved the perfect degree of doneness.
After cooking, let the steak rest for another 2-3 minutes. Then refine the steak with coarse salt flakes. A good steak doesn't need more than that!
Preparation and serving
Heat the sunflower oil to 60 degrees. Roughly chop the chives and put them in the blender. Add the heated oil and mix. Pass the finished chive oil through a fine sieve and pour it into a bottle.
Spread the cauliflower puree in the middle of the plates, place the steak slices on top. Place the apples and chicory alternately on top. Cover with the chive oil.
