L'Univers FOODHUB · Recette · Wagyu
Charcoal-grilled Wagyu
Charcoal-grilled Wagyu and matcha risotto. A surprising Japanese-Italian marriage, 30 minutes, 2 people.
Charcoal Wagyu, Matcha Risotto
Sumibi-yaki to maccha rizottoJapanese-Italian fusion: Binchotan-grilled wagyu meets green tea risotto.
00:00The secret lies in three principles: the right temperature, timing, and resting.
00:35Prepare each element cold. The meat should be out of the fridge thirty minutes before.
01:15The heat must be controlled. Never rush the cooking.
01:50The plate is built like a composition. Each color, each texture has its place.
02:20Wagyu is ready when its shine disappears under a light crust.
02:55Serve immediately. The meat should never wait.
Wagyu loin, yuzu ponzu butter and matcha-infused risotto
Ingredients
- 2 × 200 gWagyu fillet
- 30 gUnsalted butter
- to tasteFleur de sel
- to tasteFreshly ground pepper
- 2Crushed garlic cloves
- 2 sprigsFresh thyme
- 1 sprigFresh rosemary
- 1 tbspGrapeseed oil
Preparation
-
01
Remove Wagyu fillets from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
-
02
Pat the fillets dry with paper towels: a perfectly dry surface is essential for a beautiful crust.
-
03
Season generously with fleur de sel and freshly ground pepper on both sides.
-
04
Heat a cast-iron skillet until it smokes. Add a drizzle of oil.
-
05
Place the fillets without moving them. Sear for 90 seconds on the first side.
-
06
Flip, add the butter, crushed garlic, and herbs. Continuously baste with the foaming butter for 60 to 90 seconds.
-
07
Remove the fillets from the pan and let them rest for 5 minutes on a warm plate — this step is crucial.
-
08
Slice against the grain and serve immediately, drizzled with the herb butter.
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Le garde-manger FOODHUB
Ce qu'il faut avoir sous la main pour cette recette et les suivantes : beurre AOP, sel, huile, condiments, eau de table.
