Name: Wagyu Beef with Smoked Pommes Purée and Roasted Artichokes
Yield: Serves 4 as a main course
Ingredients: 50 ml milk; 1.5 kg rib of beef, preferably Wagyu; 360 g foie gras; 25 g butter; 4 drops of smoked hickory essence; smoked pommes purée; 25 ml sake; 1 lemon, halved; 200 g butter; 1 thyme sprig, plus extra to garnish; 25 ml mirin (Japanese rice wine); 2 tbsp olive oil; 100 ml double cream; 500 g La Ratte potatoes, washed; 75 g miso paste; 1 garlic clove, peeled; 20 g sugar; 8 baby artichokes; sea salt and black pepper

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

1.5 kg rib of beef, preferably Wagyu
sea salt and black pepper
2 tbsp

Method

Trim the beef and cut off the flank (use for satay). Cut the rib-eye in two (save one half for carpaccio). Wrap the other half in cling film and chill.

Prepare the artichokes one at a time. First, squeeze the juice from one lemon half into a bowl of cold water. Peel off the coarse outer layer of leaves to reveal the s

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Wagyu Beef with Smoked Pommes Purée and Roasted Artichokes

Ingredients

Method

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