Wagyu Beef Ribeye With Black Winter Truffle, Fingerling Potato, Parmesan Mousse, Chives and Sauce Périgourdine
Recipe courtesy of Luis Young, CEC, Executive Chef, Carolina Yacht Club (Charleston, S.C.)
Ingredients
- Ingredients for sauce Périgourdine:
- mushroom essence - 500 gms.
- veal stock - 750 gms.
- black truffle - 65 gms., minced
- glucose syrup - 50 gms.
- kosher salt - to taste
- sherry vinegar - 10 gms.
- truffle oil - 5 gms.
- whole butter - 10 gms.
- Ingredients for Wagyu beef ribeye:
- Wagyu beef ribeye - 1 ea., 5-6 oz., deckle removed
- kosher salt - to taste
- black pepper - to taste
- grapeseed oil - as needed
- fleur de sel - to taste
- chives - as needed
- Ingredients for fingerling potato purée
- fingerling potatoes - 500 gms.
- whole milk - 150 gms.
- whole butter - 300 gms., unsalted
- clarified butter - 125 gms., melted
- kosher salt - 6 gms.
- crème fraîche - 50 gms.
- Ingredients for parmesan mousse:
- whole milk - 250 gms.
- heavy cream - 250 gms.
- grated parmesan - 100 gms.
- sherry vinegar - 5 gms.
- xanthan gum - 5 gms.
- eggs - 2 ea.
- kosher salt - 8 gms.
- Ingredients to plate:
- roasted fingerlings - 4 ea., filling carved out
- black truffle slices - as needed
- chive tips - as needed
- chive blossoms - as needed
- parmesan croutons - as needed
Instructions
Procedure for sauce Périgourdine:
- In a sauce pot over medium heat, rapidly reduce the mushroom essence by half.
- Add the veal stock and reduce to consistency.
- Strain the sauce into a clean pot.
- Add the truffles and glucose and bring to a simmer to activate the aroma.
- Adjust the seasoning with salt, sherry vinegar, truffle oil and whole butter.
Procedure for Wagyu beef ribeye:
- Heat a sauté pan over medium-high heat, and add enough oil to cover the bottom of the pan lightly.
- Season the eye with a generous amount of salt and pepper.
- Once the oil on the pan gets hot and shows signs of smoke, add the ribeye and roll to caramelize and sear evenly.
- Remove the ribeye from the pan, transfer it into a half-sheet pan with a wire rack, and roast at 325°F until the internal temperature reaches 130°F.
- Allow resting before portioning.
- Once portioned, season with fresh black pepper, fleur de sel and cut chives.
Procedure for fingerling potato purée:
- Peel the potatoes directly into a cryovac bag. Do not put them in water.
- Steam the potatoes for 45 minutes at 100°C.
- Pass the potatoes through the tamis.
- Place the passed potatoes into the blanching pot.
- On low heat, stir the milk into the potatoes.
- Emulsify the whole butter into the potatoes.
- Slowly drizzle the clarified butter into the potatoes.
- Using the 2-oz. ladle, pass the potatoes through the chinois.
- Season with salt and crème fraiche.
- Store in piping bags for service.
Procedure for parmesan mousse:
- Bring the milk and cream to a boil in a 1-liter sauce pot.
- Combine the parmesan, sherry vinegar, xanthan gum, egg and salt in the blender.
- Start to blend on low, and temper in the milk and cream.
- Blend for 1 minute.
- Pass through a chinois into an iSi thermo whip canister.
- Charge with two cream chargers.
- Reserve for service.
Procedure to plate:
- Place a spoonful of the potato purée on a plate, topped with the rested and seasoned steak of ribeye 'eye.'
- Fill the carved roasted fingerling potato with the parmesan mousse, and garnish with truffles, chives, blossoms and croutons.
- Sauce and serve.
