GIFTS
Our tender Wagyu entrecôte meets the subtle bitterness of chicory, creamy parsnip puree, grilled apple and a hint of maple syrup – an exquisite combination of sweet and savory flavors.
Ingredients for 4 people
| 800 g | Wagyu entrecôte |
| Something | Steak salt |
| for the parsnip puree | |
| 300 g | Parsnip(s) |
| 25 g | butter |
| 125 ml | cream |
| Something | salt and pepper |
| Something | nutmeg |
| for the chicory | |
| 2 |
small chicories |
| 10 ml |
Maple syrup |
| 2 tbsp |
Apple balsamic vinegar |
| Something | Salt |
| for the apples | |
| 2 | Apples, e.g. Elstar |
| 1 tbsp | butter |
| Something | Salt |
| for serving |
|
| 300 ml | Sunflower oil |
| 1 bundle | chives |
A SPECIAL HOLIDAY DISH
Our gold-medal-winning Wagyu entrecôte, tender and aromatic, accompanied by fine chicory, gentle parsnip, grilled apple and finished with a touch of maple syrup – for unforgettable moments of enjoyment.
preparation
- Peel the parsnips and cut them into 0.5 cm thick slices. Cook in boiling salted water for 2-3 minutes over medium heat.
- Drain the water, add butter and cream to the parsnips. Cover and cook over medium heat for 5-8 minutes until tender.
- Remove from the heat and purée very finely with an immersion blender.
-
Season with salt, pepper and a little nutmeg.
For the chicory
- Cut off the core of the chicory and remove any damaged or wilted leaves. Separate the remaining leaves individually, wash them in cold, clear water, and let them drain.
- Marinate in the maple syrup. Season with vinegar and salt just before serving.
For the apples
- Wash the apples, cut them into eighths and remove the core.
- Melt the butter in a sauté pan, briefly glaze the apple wedges in it and season with salt.
For the steak
- Place the meat in the vacuum-sealed bag in the refrigerator one day before cooking. One hour before cooking, you can place the steak on your kitchen counter.
- Preheat your pan or grill thoroughly. For a nice crust, we recommend a plancha (instead of a grill rack). Oil or clarified butter is not needed, as enough fat will render out during searing. For a beautiful crust, grill your steak as hot and for as short a time as possible, turning it after 1-2 minutes.
- Once the steak has reached the desired level of browning, remove it from the pan /grill. After a 2-3 minute rest, place the steak over indirect heat. Cook the steak, turning it frequently, until it reaches the desired internal temperature. We recommend medium-rare (52-54°C). Use a good meat thermometer with a thin probe (1.5 mm) and a fast response time. This is the only way to ensure you achieve the perfect degree of doneness.
- After cooking, let the steak rest for 2-3 minutes. Then season it with coarse salt flakes . That's all a good steak needs!
Preparation and plating
- Heat the sunflower oil to 60 degrees Celsius. Roughly chop the chives and place them in a blender. Add the heated oil and blend. Strain the finished chive oil through a fine sieve and pour it into a bottle.
- Spread the parsnip purée in the center of the plates, place the steak slices on top. Alternately arrange the apples and chicory on top. Drizzle with chive oil.
