Steak & Potatoes by Michelin-starred Chef Christopher Anderson.
A5 Satsuma Wagyu Rib Cap
Rendered Beef Fat
Mixed Baby Potatoes
Whole Grain Mustard Seeds
Portion and season the A5 then reserve the scrap and freeze. Place the rib cap, onions, garlic and thyme in a sous vide bag and cook at 54 Degrees Celsius for 48 hours until tender. Take portions out and reserve. Sear fat side down until brown and crispy on pick. After scrap is frozen, slice thin on a slicer and punch into rounds and then reserve in between plastic wrap with a little rendered beef fat for flavor, shine and so it doesn’t stick.
Confit Baby Potatoes with rendered beef fat. Take whole grain mustard and rinse thoroughly in water and reserve seeds. Place seeds in between paper towels until dry and then deep fry at 350 degrees Fahrenheit until crispy and delicious. Slice chives into rounds and reserve. See video for plating technique.
Learn more about Executive Chef Christopher Anderson at his Chef’s Roll Profile.