WAGYU ENTRECOTE WITH PARSNIP AND GRILLED APPLE

Ingredients for 4 people

A SPECIAL HOLIDAY DISH

Our gold-medal-winning Wagyu entrecôte, tender and aromatic, accompanied by fine chicory, gentle parsnip, grilled apple and finished with a touch of maple syrup – for unforgettable moments of enjoyment.

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preparation

1. Peel the parsnips and cut them into 0.5 cm thick slices. Cook in boiling salted water for 2-3 minutes over medium heat.
2. Drain the water, add butter and cream to the parsnips. Cover and cook over medium heat for 5-8 minutes until tender.
3. Remove from the heat and purée very finely with an immersion blender.
4. Season with salt, pepper and a little nutmeg.
   

For the chicory

1. Cut off the core of the chicory and remove any damaged or wilted leaves. Separate the remaining leaves individually, wash them in cold, clear water, and let them drain.
2. Marinate in the maple syrup. Season with vinegar and salt just before serving.

For the apples

1. Wash the apples, cut them into eighths and remove the core.
2. Melt the butter in a sauté pan, briefly glaze the apple wedges in it and season with salt.

For the steak

1. Place the meat in the vacuum-sealed bag in the refrigerator one day before cooking. One hour before cooking, you can place the steak on your kitchen counter.
2. Preheat your pan or grill thoroughly. For a nice crust, we recommend a plancha (instead of a grill rack). Oil or clarified butter is not needed, as enough fat will render out during searing. For a beautiful crust, grill your steak as hot and for as short a time as possible, turning it after 1-2 minutes.
3. Once the steak has reached the desired level of browning, remove it from the pan /grill. After a 2-3 minute rest, place the steak over indirect heat. Cook the steak, turning it frequently, until it reaches the desired internal temperature. We recommend medium-rare (52-54°C). Use a good meat thermometer with a thin probe (1.5 mm) and a fast response time. This is the only way to ensure you achieve the perfect degree of doneness.
4. After cooking, let the steak rest for 2-3 minutes. Then season it with coarse salt flakes . That's all a good steak needs!

Preparation and plating

1. Heat the sunflower oil to 60 degrees Celsius. Roughly chop the chives and place them in a blender. Add the heated oil and blend. Strain the finished chive oil through a fine sieve and pour it into a bottle.
2. Spread the parsnip purée in the center of the plates, place the steak slices on top. Alternately arrange the apples and chicory on top. Drizzle with chive oil.