Steak & Potatoes by Michelin-starred Chef Christopher Anderson.
INGREDIENTS
- A5 Satsuma Wagyu Rib Cap
- Onions
- Garlic
- Thyme
- Garnish
- Rendered Beef Fat
- Mixed Baby Potatoes
- Whole Grain Mustard Seeds
- Chive Rounds
- Fresh Herbs
- Arugasabi Blooms
DIRECTIONS
A5 Steak
- 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.
Garnish
- 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.
