Name: Blackmore Wagyu Strip Loin
Yield: Serves 4
Ingredients: 4 x 130-gram Blackmore wagyu beef strip loin, trimmed and the fat reserved and trimmed; 500 ml veal stock; 4 Blackmore beef cheeks (approx. 2 kg), trimmed of any fat and visible silver skin, then cut into long strips 5 mm thick; 200 grams parsley; 2 garlic cloves, peeled; 1 tablespoon capers, rinsed; chervil sprigs; 3 sprigs thyme; 2 cups reserved veal stock reduction (from the cheeks); salt, pepper; Manni extra virgin olive oil or any fruity variety; 50 grams chanterelle mushrooms (use oyster mushrooms if you can’t get chanterelles); RM Transglutaminase; 12 asparagus tips; 60 grams onion, diced; 2 sage leaves; butter; 60 grams leek (white part only), chopped; 60 grams carrot, diced; canola oil; ¼ cup red wine; sea salt; 1 garlic clove, peeled; 140 grams granulated sugar; 140 grams water; 1 tablespoon butter; 4 shallots, finely chopped; 250 grams heirloom tomatoes, peeled; plain flour; radish slices

Preparation info

Serves
4

Difficulty
Medium

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

Patrick Dang’s recipe pairs delicate strip loin with slow-cooked wagyu cheek, perfectly complemented by sweetened tomato, salty caper sauce and tangy sauce vierge. You need to start the cheek three days in advance, but with a little planning this dish can be pulled together in less than an hour on the day.

Ingredients

Braised wagyu beef cheek

4 Blackmore beef cheeks (approx. 2 kg), trimmed of any fat and visible silver skin, then cut into long strips 5 mm thick
canola oil

Method

Braised wagyu beef cheek

Preheat a water bath to 67°C/152.6°F.

Heat a sauté pan with a little oil, and sear the cheeks on both sides until golden brown. Set aside. Return pan to the stovetop and reduce the heat. Sweat the leek, carrot an

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Ingredients

Braised wagyu beef cheek

Method

Braised wagyu beef cheek

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