American Wagyu Striploin With Cauliflower Purée, Roasted Maitake Mushrooms, Braised Swiss Chard, Potato Pave and Black Garlic-Infused Beef Au Jus
Recipe courtesy of Matt O’Connor, CEC, WCMC, Director of Food, Beverage and Culinary Operations, Wee Burn Country Club (Darien, Conn.)
- Ingredients for strip loin:
- American wagyu beef striploin - 3 lbs.
- fresh rosemary - 2 sprigs
- fresh thyme - 2 sprigs
- Ingredients for potato pave:
- heavy cream - 340 gms.
- russet potatoes - 3 ea.
- unsalted butter - 14.38 gms., soft
- unsalted butter - 57.2 gms., cut into cubes
- canola oil - as needed
- thyme - 2 sprigs
- garlic - 2 cloves, crushed
- chives - as needed, minced
- Ingredients for roasted maitake mushrooms:
- dried wakame seaweed - 141.74 gms.
- boiling water - 453 gms.
- unsalted butter - 113.39 gms., at room temperature
- kosher salt - to taste
- pepper - to taste
- whole heads of maitake mushrooms - 566.99 gms.
- extra-virgin olive oil - 113.39 gms.
- chives - 28 gms., chopped
- Ingredients for braised Swiss chard:
- Swiss chard - 454 gms.
- extra-virgin olive oil - 85.04 gms.
- garlic - 3 cloves, sliced
- chopped scallions - 113.4 gms.
- salt - to taste
- freshly ground black pepper - to taste
- freshly grated Parmesan cheese - 113.4 gms.
- Ingredients for cauliflower purée:
- unsalted butter - 30 gms.
- yellow onion - 225 gms., thinly sliced
- garlic - 4 cloves, medium-sized, thinly sliced
- head cauliflower - 925 gms., trimmed and cut into florets
- heavy cream - 475 mls.
- thyme - 1 sprig
- kosher salt - to taste
- Ingredients for black garlic beef au jus:
- unsalted butter - 115 gms.
- shallots - 225 gms., finely chopped
- black garlic - 2 heads, peeled
- garlic - 1 clove, crushed
- all-purpose flour - 255 gms.
- light brown sugar - 255 gms.
- dry red wine - 480 gms.
- soy sauce - 28 gms.
- veal stock - 910 gms.
- thyme - 3 sprigs
- rosemary - 1 sprig
- red wine vinegar - 15 gms.
- kosher salt - to taste
- salt - to taste
Procedure for strip loin:
- Trim the beef loin of all fat and save the scraps for other preparations and sauce work.
- Place the loin into a large sous vide bag with thyme and rosemary.
- Vacuum-seal the beef and hold until 3 hours before service.
- Three hours before service, place the loin into an immersion circulator bath set at 120°F.
Procedure for potato pave:
- Preheat oven to 350°F.
- Pour cream into a large bowl and season with salt and pepper.
- Peel potatoes. Trim all sides of one potato to make a rectangular shape. Set a mandolin over a bowl of cream and, starting with the flat side of the potato, slice the potato lengthwise into very thin slices. Toss the potato slices in cream occasionally to keep them from oxidizing. Repeat the process with the remaining potatoes.
- Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of the softened butter. Line the pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper.
- Trim slices to form an even layer in the bottom of the pan; repeat the process to form a second layer. Dot with a few cubes of butter and season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until the pan is filled. Fold the sides of parchment paper over the potatoes. Cover the pan tightly with aluminum foil and transfer to the oven.
- Bake until the potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Place another loaf pan on top of the aluminum-covered potatoes. Add some weights (such as a couple of cans) and let the potatoes cool to room temperature. Remove the weights and tightly wrap the pan. Refrigerate potatoes for at least 6 hours or up to 2 days.
- To Serve: Run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of the pan or invert it onto a cutting board. Trim the sides of the pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes.
- Heat a large skillet over medium-high heat and add enough canola oil to coat. Add potatoes, cut side down, thyme, and garlic when the oil is hot. Cook, basting with oil until browned on the first side. Carefully turn and brown on the opposite side.
- Transfer potatoes to a half-sheet tray lined with paper towels and hold them in a warm place for service.
Procedure for roasted maitake mushrooms:
- In a small bowl, cover the seaweed with boiling water and let stand until pliable, about 30 minutes. Drain and chop the seaweed, and transfer it to a bowl. Stir in the butter and season with salt and pepper.
- Preheat the oven to 425°F. Arrange the mushrooms on a rimmed baking sheet in a single layer. Drizzle with the olive oil, season generously with salt and pepper, and toss to coat. Dollop three-fourths of the seaweed butter over the mushrooms. Roast for about 30 minutes, occasionally basting, until tender, deeply golden, and crispy in spots.
- Scrape the mushrooms and crispy seaweed onto a half sheet tray and reserve for service.
Procedure for braised Swiss chard:
- Rinse the Swiss chard. Leave any water clinging to it. Chop it fine.
- Heat the oil in a large skillet. Add the garlic, sauté for a minute or so, then add the Swiss chard. Cook, stirring, until the Swiss chard begins to wilt. Cover the pan and cook over low heat for about 15 minutes.
- Uncover and cook, stirring, for a few minutes longer. Stir in the scallions and season to taste with salt and pepper. Sprinkle with cheese and hold warm for service.
Procedure for cauliflower puree:
- In a large saucepan, melt butter over medium-high heat. Add onion and garlic and cook, stirring often, until softened and translucent (about 5 minutes). Lower heat as necessary to prevent browning.
- Add cauliflower, cream and thyme. Cover, bring to a simmer, and cook, adjusting heat to maintain a simmer, until cauliflower is tender, 5 to 6 minutes. Uncover and continue to simmer, stirring occasionally, until liquid is reduced by about three-quarters, about 20 minutes. Discard thyme sprig.
- Using a blender, blend cauliflower and liquid to form a smooth purée. Season with salt. (Chef's note: You can adjust purée consistency as needed. Thicken by cooking down further while stirring often over low heat in a wide, nonstick skillet, or thin by whisking in liquid, such as stock, cream or water.) Hold warm for service.
Procedure for black garlic beef au jus:
- In a medium saucepan, melt the butter. Add the shallots and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Stir in the black garlic, crushed garlic, flour and sugar and cook, stirring often, until golden-brown paste forms (about 5 minutes). Stir in the wine and the soy sauce and simmer for 2 minutes, then add the veal stock, thyme and rosemary. Bring to a simmer and cook, stirring occasionally, until thickened and reduced to 4 cups, about 30 minutes.
- Stir the vinegar into the sauce and season with salt and pepper. Strain into a sixth pan and hold warm for service.
- Remove the strip loin from the sous vide and take it out of the bag. Season it liberally with salt and pepper and grill.
- Remove the loin from the grill and slice against the grain into 4 equal slices. Place the slices onto the plate with other elements and season with fleur du sel.
- Drizzle the plate with sauce and garnish with seasonal flowers and micro bulls blood. Serve immediately.