• Thursday, November 26, 2020

Wagyu Beef

Grilled Wagyu Strip Loin with Truffled Dauphine Potatoes and Horseradish-Crème Fraîche
April 18, 2014

6 Wagyu strip loins (your favorite steak will do just fine)
sea salt and fresh cracked pepper
1/2 cup of canola oil


Truffled dauphine potatoes:
1 cup of water
1/2 cup of unsalted butter
1 cup of all-purpose flour
4 large eggs
1 tsp salt
2.5 lb of peeled Yukon potatoes
2 tbsp white truffle oil (optional)
3 tbsp of Oregon white truffle shavings
sea salt to taste
3 cups of Panko breadcrumbs


Root vegetables:
2 carrots, peeled and diced
2 parsnips, peeled and diced
3 turnips, peeled and sliced
2 rutabagas, peeled and sliced
5 cloves of garlic
6 sprigs of thyme
3 tbsp olive oil
salt and pepper to taste


Horseradish-crème fraîche:
1 cup crème fraîche
2 tsp freshly grated horseradish (prepared horseradish is optional)
sea salt and fresh cracked pepper


Serves: 6–8

At the restaurant, we prefer to use wagyu strip loins for their meat-fat ratio. At home, you are free to use your favorite cut of steak for this recipe. A wood-fire grill may also be hard to come by, so any grill will do. We also like to garnish our dish with spicy greens.  This is purely optional.

Allow the grill to come up to high heat. Season the steaks with sea salt and fresh cracked pepper. Lightly dab a folded paper towel with the canola oil. Very quickly brush the grates on the grill so the meat does not stick. Be very careful when doing so. The grill is hot and it wants to sear you!

You can always rub the canola onto the steak, but be careful not to remove the seasoning. Place the seasoned steaks on the grill. Try to avoid placing them directly over the flames. This will help eliminate the taste of carbon from flare-ups. Grill the steaks to your desired doneness. Let rest for five minutes before serving. Resting allows the internal juices to relax and not be so volatile. It also helps to prevent the meat from drying out as quickly. 

Truffled dauphine potatoes:
This recipe is referred to as a pâte à choux. To make the pâte à choux, melt the butter, water and salt in a medium sauce pot on medium-low heat. Add the flour and stir with a wooden spoon until it no longer sticks to the pan. Transfer the mixture to a mixer and mix on low speed using a whisk attachment. Add the eggs one at a time allowing each egg to fully incorporate before adding the next. Cover, and place in the refrigerator. 

Boil potatoes in salted water just until tender, then strain. Use a food mill to purée the potatoes into a large bowl. Mix together the potato purée, pâte à choux, truffle oil and truffle shavings. Taste and adjust with salt. Cover the mixture tightly and cool down completely, about one hour in the fridge. Once chilled, spoon a tablespoon at a time into the breadcrumbs. Using your hands, form into shapes of your choosing. Be sure to cover the filling completely with the breadcrumbs. Place the breaded batter into a deep fryer at 350°F until folded brown and fluffy on the inside. Immediately season with salt once they come out of the fryer.

Root vegetables:
Place all the ingredients in a bowl and toss until evenly covered. Season with a good amount of salt and pepper. Place the ingredients on a sheet pan and bake in an oven set at 375°F for about half an hour. Remove from the oven once the vegetables are tender, and lightly golden brown. Set aside.

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