Cocoa- and Tallow-Aged Mishima Wagyu Ribeye with Compressed Potato and Apple Terrine, Fermented Mushroom Purée, Porcini Glaze, and Mustard Green Salad
Recipe courtesy of Richard Brumm, CEC, WCEC, CCA, AAC, Director of Culinary Operations, Executive Chef, Bonita Bay Club (Bonita Springs, Fla.)
Ingredients
- Ingredients for pressed potatoes:
- dry-aged beef tallow - 115 gms., melted
- Yukon Gold potato - 1750 gms., peeled, sliced 2-3 mm
- Honeycrisp apple - 250 gms., peeled, 2-3 mm
- kosher salt - to taste
- black pepper - to taste
- Ingredients for mushroom purée:
- garlic - 30 gms., crushed
- brunoise shallots - 30 gms.
- butter - 60 gms.
- thyme - 2 sprigs
- bay leaf - 1 ea.
- urfa chili - .5 gm.
- apple trim - 120 gms.
- cremini mushroom - 180 gms., chopped
- maitake mushroom - 180 gms., chopped
- vermouth - 150 gms.
- Calvados - 75 gms.
- fermented apple juice - 90 gms.
- fermented porcini juice - 90 gms.
- fermented porcini powder - 2 gms.
- chicken stock - 300 gms.
- heavy cream - 150 gms.
- Ingredients for porcini glace:
- clarified butter - 30 gms.
- mushroom - 120 gms., chopped
- garlic - 30 gms., minced
- shallot - 30 gms., minced
- salt - to taste
- pepper - to taste
- herbs de Provence - to taste
- red pepper flake - to taste
- green peppercorn - 10 gms., in brine
- cognac - 60 gms.
- Cabernet - 120 gms.
- fermented porcini powder - 10 gms.
- Bonewerks glace de veau - 480 gms.
- heavy cream - 60 gms.
- Plugra butter - 60 gms.
- Urbani white truffle oil - dash
- Ingredients for mustard green salad:
- Petite Mustard Medley
- fermented apple juice
- extra virgin olive oil
- flake salt
- black pepper
Instructions
Chef’s note: This dish uses dry-aging and fermentation techniques, which require 47 total days of advanced planning.
Procedure for dry-aging the steak:
- Forty-seven days prior to completion of dish, dust whole wagyu ribeye with extra brut cocoa powder.
- Truss ribeye and tie off twine to a metal bar. Meanwhile, melt wagyu beef tallow.
- Place tallow into a deep hotel pan and dip steak into melted tallow, coating completely.
- Remove and hang in walk-in until hardened. Repeat 10 times.
- Let completely harden and transfer to dry-age chamber for 45 days or as desired.
Procedure for the ferments:
- Combine fungus/vegetable/fruit matter with 2% salt by weight.
- Seal in cryovac bag 100% and ferment at room temperature (72-75°F) for 5-7 days, tasting often to achieve desired results.
Procedure for the steak:
- Trim aged ribeye of all aging tallow.
- Remove all exterior sinew and fat, then roll back the spinalis and clean off all connective tissue and fat keeping the spinalis attached to the ribeye.
- Season contact surfaces with salt, pepper, cocoa powder and fermented porcini powder.
- Dust generously with a 50/50 blend of active and leek ash.
- Replace cap and form into cylinder using plastic wrap. Refrigerate overnight.
- The next day, remove from plastic wrap and truss tightly.
- Rub ribeye with canola oil and liberally season with salt and pepper
- Preheat RATIONAL oven to 525°F 5 bars. Sear on wire racks 15 mins.
- Coat in beurre monte. Let rest at least 1 hour.
- Roast at 285°F 3 bars until 122°F internal.
- Coat in beurre monte. Rest 1 hour.
- When needed, roast 5 minutes at 285°F.
Procedure for pressed potatoes:
- Line 1/3 pan with parchment. Brush with tallow and season.
- Layer potatoes into hotel pan, brushing with tallow and lightly seasoning each layer.
- Every 5th layer, use apple sheet.
- Drizzle any remaining tallow from bowl onto potatoes.
- Top with another sheet of parchment pressing onto surface.
- Wrap with plastic and foil. Bake at 300°F, no fan, for 2-3 hours or until potatoes are tender.
- Remove foil and place another pan onto the parchment lined surface. Top with a weight and chill overnight.
- Remove weighted pan. Run knife around the edges and invert onto a cutting board. Cut 1-inch by 3-inch slices.
- Freeze potatoes.
- Shallow fry from frozen until golden brown and crispy. Drain and season with flake salt.
Procedure for mushroom purée:
- Sweat garlic and shallots in butter.
- Add thyme, bay leaf and chili.
- Add apple trim and mushrooms. Cook until au sec
- Deglaze with vermouth and Calvados. Reduce by 3/4.
- Add ferments and reduce by half.
- Add chicken stock and simmer 15 minutes.
- Purée. Chinoise.
- Adjust seasoning.
- Upon reheat, add cream to desired texture.
Procedure for porcini glace:
- In an appropriate wide-bottom pot, heat fat until shimmering. Add mushrooms and sear hard. Add garlic, shallots and do first seasoning (salt, pepper, herbs de Provence, red pepper flake).
- Add green peppercorn and brine.
- Deglaze with cognac. Flambe.
- Add red wine, reduce to demi-sec. Add porcini powder.
- Add glace de veau. Season second time. Simmer 15 minutes, skimming impurities.
- Add cream. Simmer 10 minutes, skimming.
- Mount with whole butter and scent with truffle oil. Adjust final seasoning.
- Chinoise.
Procedure for mustard green salad:
- Toss all items together at the last moment.
- Adjust seasoning to taste.
