Teach cooking

Wagyu Beef Recipe – Steak and Mash, Gourmet Style!

• 1 400 gr Wagyu Beef Ribeye
• 2 Medium Maris Piper or Desiree potatoes
• 160 gr Fine green beans
• 2 tbsp Olive oil
• 5 tbsp Butter
• 1 tsp White truffle oil (optional)
• Maldon sea salt
• Black pepper

1. You need to start by making the accompaniments because cooking the Wagyu beef is only going to take you a few minutes; it's a good idea to take it out of the fridge at this point to let it come up to room temperature before you cook it.  Wagyu Beef Recipe
2. Boil your potatoes until they are cooked through.  Once cooked, pass them through a mouli or a ricer to make sure they are light, fluffy and lump free; add three tablespoons of butter, salt and pepper and the truffle oil if you're using it (just a couple drops if you are, you just want a subtle hint of flavour), stir, cover your pomme puree and leave it to one side until later.
3. At this point, pre-heat your oven (keep it low) and if you've got a grill get it warm, ready for the steak you'll be cooking in a few minutes.
4. You now want to blanch your fine green beans.  Add a lot of salt to a pan of water, and put it on to boil.  When I say a lot, imagine you're trying to mirror the level of salt in sea water; chefs always say you should taste your salt from the inside out and it's true, there is no comparison between the flavour of food that has been properly seasoned and food you have to add salt to so don't be shy when you're salting water!  Drop your beans in when the water comes to a boil and let them cook for just a few minutes; you want them to have a crunch to them as not only do they taste better that way, they add a great textural component to the dish.  Once cooked, put them into cold water to stop them from cooking further and pop them next to the pomme puree; we'll be back to finish them off in a minute. Wagyu Beef Recipe
5. It's now time to turn our attention to the Wagyu beef you've had standing out.  The first thing you'll notice about this beef is that it's a lot more marbled than any other beef you've come across and this means two things; one you're about to taste the most tender, most flavoursome steak you've ever eaten, and two it cooks much faster than 'regular' beef.  The high percentage of fat in the beef means that it will cook about 30% faster than you would expect so please, please don't overcook it.  This might sound unbearably 'chefy' of me, but if you like your steak well done, please don't cook Wagyu beef; you'll be wasting your money and a wonderful piece of meat at the same time!
6. Now I've got that out my system, back to the beef!  Oil both sides of the ribeye with the olive oil and season well with Maldon salt and freshly ground black pepper (Maldon salt is my preference but any good quality salt will do).  If you're using a grill, turn it up high, or use a griddle pan (you can use a regular frying pan, but a griddle pan is far better).  Get the pan on over a high flame and once it's nice and hot (you want your steak to sear) put the steak into it and cook it for about 2 minutes on either side. A quick aside; to get a really good sear on a steak, don't move it about, put it on and let it be!  I know how tempting it is to move it about, but all that does is retard the searing process and push out the juices!  Once it's seared on both sides, pop it into the oven for 40 seconds to a minute just to finish it off.  Take it out of the oven and out of the pan and wrap it with a layer of foil; leave it on top of the oven to rest while you finish off the sides. Wagyu Beef Recipe
7. Put your pomme puree on to re-heat (it should still be warm, this will just get it ready to serve) and put a couple of tablespoons of butter into a pan for your green beans.  When the butter starts foaming, drop in your green beans and make sure they are nicely coated with butter; this will add flavour and warm them through at the same time.
8. We're now ready to plate; take your rested Wagyu beef out of the foil (keeping the juices in the foil to drizzle over the finished plate!) and slice it.  Place the slices of perfectly cooked steak onto warm plates (it should be rare to medium rare if you've followed the timing above), add a couple of spoonfuls of pomme puree and a pile of green beans to each plate, drizzle the juices from the foil over the top, smile broadly and serve! Wagyu Beef Recipe
9. There you have it, steak and mash with beans, gourmet style.  Enjoy, and if you can't find someone worthy of sampling it, then something tells me I might be free for diner!