Smoked A5 Wagyu With Barilla Pasta & Melissa’s Produce Lentils
By Executive Chef Herve Glin of The Parker in Palm Springs, California.
Serves 4 people
INGREDIENTS
- 2 lbs. Satsuma A5 Wagyu, clean
- 8 oz. Melissa’s Produce Steamed Lentils
- 8 oz. Barilla CAMPANELLI pasta, cooked
- 1 qt. fresh Vegetable Broth (see recipe)
- 2 tbsp. ea fresh chopped herb medley: Lemon Thyme, Basil, Tarragon, Rosemary
- 4 cups fresh Green Peas, blanched
- 6 oz. Green Peas puree (see recipe)
- 2 oz. Truffle Oil
- Smoked Sea Salt
- Piment d’ Espelette
- 1/3 cup each Salpicon diced
- 1/3 cup each Carrots
- 1/3 cup each Onion
- 1/3 cup each Celery Root,
- 1/3 cup each Celery (blanched)
- 1 lb. peeled Parsnips, cut in 4-inch cubes
- Borage Flowers & chopped Chives to decorate
Equipment:
Smoking Gun with Shaved Oak Wine Barrel Chips
Prepare the beef:
Season the beef with smoked sea salt and black crushed toasted pepper, wrap overnight.
INGREDIENTS
Vegetable Broth:
- 1 qt. Water
- 2 cups White Wine
- ½ cup of each: diced Carrots, Celery Root, Celery Bunch, Onion
- 3 ea. Bay Leaves
- 2 oz. grated fresh Ginger
- 5 ea. Cardamom Pods
- Sea Salt
- Chili Flakes
DIRECTIONS
Sweat vegetables with 3 ounces olive oil, add spices and herbs, then add wine and bring to a boil. Add the water and cook on low heat for 20 minutes. Let set overnight in the fridge.
Green Pea Puree:
Boil 2 quarts salted water then add 2 cups green peas with 1 oz. fresh mint and basil leaves. Drain after 15 seconds and shock in ice water, drain and then puree the flavor peas. Check seasoning and add 2 ounces brown butter to the puree.
Parsnip Puree:
Bring 1 quart salted water with 2 cups of milk and 3 Bay Leaves to a boil. Add the parsnip then turn down the heat to low and cook until soft. Drain and discard the Bay Leaves. Puree in your Vitamix with 2 oz. cold butter, add pinch of Espelette. Keep warm.
To Cook & Plate:
Blanch all vegetables salpicon then shock in ice and drain. Add all the fresh herbs and cook your lentils for 15 minutes minimum with strained vegetable stock (keep warm). Cook the pasta, drain and add truffle oil. Char the Wagyu rare to medium rare, rest before slicing. Place seasoned lentils under the glass bell, add slices of beef and drizzle with truffle oil, smoke the beef and place bell over the beef. Decorate with borage flowers and chopped chives.
Find out more about Executive Chef Herve Glin at his CHEF’S ROLL PROFILE.
