Australian Wagyu entrecôte with green asparagus cream, polenta and raspberry pistachio salad


Ingrédients

Wagyu entrecôte:


  • Wagyu entrecôte: 2 x 200g
  • Peanut oil or sunflower oil instead

Polenta:


  • Polenta: 200g
  • Water: 500ml
  • Milk: 500ml
  • Garlic cloves: 1 pcs
  • Bayleaf: 1 pcs
  • A pinch of ground nutmeg
  • Salt

Green asparagus cream:


  • Green asparagus: 250g
  • Shallots: 1 pcs
  • Whipping cream: 200ml
  • Mettwurst: 1 pcs
  • Salt

Raspberry pistachio topping:


  • Raspberries: 125g
  • Pistachios: 40g
  • Arugula: 50g
  • Lemon: 1 pcs
  • Olive oil
  • D.O.P balsamic vinegar: 1 tbsp.

*Peel and press the garlic clove. Add water, milk, polenta, garlic, by leaf,nutmeg and a good pinch of salt to a pot. Briefly bring to a boil. Remove from the stove and stir in the polenta. Allow to soak for 10 min. Stir occasionally. Add the polenta to a mold afterwards and smoothen with a spoon. Let sit for 1 hour until firm. Turn the polenta on to a cutting board.

* Clean the asparagus stalks and trim the ends. Cut the asparagus into equal pieces. Cook the asparagus for 10 min. in simmering water. Add the mettwurst and the peeled shallot to the asparagus and cook until the asparagus is tender. Drain into a colander afterwards and remove the shallot and the mettwurst. Add the asparagus, ¼ chopped mettwurst and the whipping cream to the pot and gently cook for 10 min. on medium heat. Blend asparagus, mettwurst and cream until smooth and season with a slight pinch of salt and some white pepper if desired.

* Clean the arugula and carefully clean the raspberries. Finely chop the pistachios and grate 1 tsp. lemon peel. Carefully break the raspberries into small pieces. In a shallow dish, combine arugula, a dash of olive oil, raspberries, pistachios and lemon zest.

* Cut the polenta into small portions. Heat the plancha or skillet to medium heat and brush with some sunflower oil. Briefly fry the polenta squares until golden brown. Clean the plancha.

* Season the Wagyu beef with some sea salt. Heat your plancha or skillet until very hot. Add some peanut oil or sunflower oil. Fry the entrecôte for 45 sec. per side. Set aside on a cutting board and let rest for 2 min. Cut the Wagyu beef into slices.

* Spread or brush each plate with some pea cream and top with Wagyu beef slices. Add the polenta squares. Dress with raspberry pistachio salad. Drizzle with some balsamic vinegar and sprinkle with some sea salt.

Produit relatif à cette recette

Australian Wagyu entrecôte with green asparagus cream, polenta and raspberry pistachio salad

Ingrédients

Wagyu entrecôte:


  • Wagyu entrecôte: 2 x 200g
  • Peanut oil or sunflower oil instead

Polenta:


  • Polenta: 200g
  • Water: 500ml
  • Milk: 500ml
  • Garlic cloves: 1 pcs
  • Bayleaf: 1 pcs
  • A pinch of ground nutmeg
  • Salt

Green asparagus cream:


  • Green asparagus: 250g
  • Shallots: 1 pcs
  • Whipping cream: 200ml
  • Mettwurst: 1 pcs
  • Salt

Raspberry pistachio topping:


  • Raspberries: 125g
  • Pistachios: 40g
  • Arugula: 50g
  • Lemon: 1 pcs
  • Olive oil
  • D.O.P balsamic vinegar: 1 tbsp.

*Peel and press the garlic clove. Add water, milk, polenta, garlic, by leaf,nutmeg and a good pinch of salt to a pot. Briefly bring to a boil. Remove from the stove and stir in the polenta. Allow to soak for 10 min. Stir occasionally. Add the polenta to a mold afterwards and smoothen with a spoon. Let sit for 1 hour until firm. Turn the polenta on to a cutting board.

* Clean the asparagus stalks and trim the ends. Cut the asparagus into equal pieces. Cook the asparagus for 10 min. in simmering water. Add the mettwurst and the peeled shallot to the asparagus and cook until the asparagus is tender. Drain into a colander afterwards and remove the shallot and the mettwurst. Add the asparagus, ¼ chopped mettwurst and the whipping cream to the pot and gently cook for 10 min. on medium heat. Blend asparagus, mettwurst and cream until smooth and season with a slight pinch of salt and some white pepper if desired.

* Clean the arugula and carefully clean the raspberries. Finely chop the pistachios and grate 1 tsp. lemon peel. Carefully break the raspberries into small pieces. In a shallow dish, combine arugula, a dash of olive oil, raspberries, pistachios and lemon zest.

* Cut the polenta into small portions. Heat the plancha or skillet to medium heat and brush with some sunflower oil. Briefly fry the polenta squares until golden brown. Clean the plancha.

* Season the Wagyu beef with some sea salt. Heat your plancha or skillet until very hot. Add some peanut oil or sunflower oil. Fry the entrecôte for 45 sec. per side. Set aside on a cutting board and let rest for 2 min. Cut the Wagyu beef into slices.

* Spread or brush each plate with some pea cream and top with Wagyu beef slices. Add the polenta squares. Dress with raspberry pistachio salad. Drizzle with some balsamic vinegar and sprinkle with some sea salt.

Produit relatif à cette recette