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Grilled Wagyu Striploin with Truffled Dauphine Potatoes and Horseradish-Crème Fraîche

Ingredients:

Wagyu:

  • 1 1½–2-inch bone-in rib eye (about 2 pounds)
  • 2 teaspoon kosher salt, divided
  • 1 teaspoon coarsely ground black pepper
  • Coarse sea salt

Truffled dauphine potatoes:

  • 1 cup of water
  • 1/2 cup of unsalted butter
  • 1 cup of all-purpose flour
  • 4 large eggs
  • 1 tsp salt
  • 2.5 lb of peeled Yukon potatoes
  • 2 tbsp white truffle oil (optional)
  • 3 tbsp of Oregon white truffle shavings
  • sea salt to taste
  • 3 cups of Panko breadcrumbs

Root vegetables:

  • 2 carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 3 turnips, peeled and sliced
  • 2 rutabagas, peeled and sliced
  • 5 cloves of garlic
  • 6 sprigs of thyme
  • 3 tbsp olive oil
  • salt and pepper to taste

Horseradish-crème fraîche:

  • 1 cup crème fraîche
  • 2 tsp freshly grated horseradish
  • (prepared horseradish is optional)
  • sea salt and fresh cracked pepper

Serves: 6–8

Directions:

Wagyu:

Allow the grill to come up to high heat. Season the steaks with sea salt and fresh cracked pepper. Lightly dab a folded paper towel with the canola oil. Very quickly brush the grates on the grill so the meat does not stick. Be very careful when doing so.

You can always rub the canola onto the steak, but be careful not to remove the seasoning. Place the seasoned steaks on the grill. Try to avoid placing them directly over the flames. This will help eliminate the taste of carbon from flare-ups. Grill the steaks to your desired doneness. Let rest for five minutes before serving. Resting allows the internal juices to relax and not be so volatile. It also helps to prevent the meat from drying out as quickly.

Truffled dauphine potatoes:

To make the pâte à choux, melt the butter, water, and salt in a medium sauce pot on medium-low heat. Add the flour and stir with a wooden spoon until it no longer sticks to the pan. Transfer the mixture to a mixer and mix on low speed using a whisk attachment. Add the eggs one at a time allowing each egg to fully incorporate before adding the next. Cover, and place in the refrigerator.Boil potatoes in salted water just until tender, then strain. Use a food mill to purée the potatoes into a large bowl. Mix together the potato purée, pâte à choux, truffle oil and truffle shavings. Taste and adjust with salt. Cover the mixture tightly and cool down completely, about one hour in the fridge. Once chilled, spoon a tablespoon at a time into the breadcrumbs. Using your hands, form into shapes of your choosing. Be sure to cover the filling completely with the breadcrumbs. Place the breaded batter into a deep fryer at 350°F until folded brown and fluffy on the inside. Immediately season with salt once they come out of the fryer.

Root vegetables:

Place all the ingredients in a bowl and toss until evenly covered. Season with a good amount of salt and pepper. Place the ingredients on a sheet pan and bake in an oven set at 375°F for about half an hour. Remove from the oven once the vegetables are tender, and lightly golden brown. Set aside.