INGREDIENTS
For 6 to 8 persons
First, prepare separately 3 different sauces.
Ponzu and truffle dressing
- 240 ml ponzu
- 15 ml truffle oil
- 3gr garlic shaved with microplane
- 30gr yuzu peel
- 50ml light soy sauce
- 25ml mirin
- 3gr shaved truffle
- 105 ml truffle juice
Mix and set aside.
Goma sauce
- 60gr white sesame seeds
- 180gr goma paste (white)
- 30gr caster sugar
- 120ml vegetable stoke
- 30ml light soy sauce
- 2g salt
Mix and set aside
Yuzu and soy sauce dressing
- 125ml olive oil
- 12gr garlic
- 120gr yuzu peel
- 200ml ponzu juice
- 200ml light soy sauce
- 100ml mirin
Mix and set aside
METHOD
Wagyu tenderloin grade 5 Master Kobe
12/18 x 80g
For the Wagyu cooking, pre heat a non-stick pan-fry (previously brushed with oil).
Sear the Wagyu fillet on all sides.
Once seared, cut fine portions to your liking.
Set the meat portions on a Himalayan salt block or simply on a separate plate.
Top-up with finely chopped spring onions and fine slices of fresh truffle.
Present the sauce, separately, in ramekin.
This dish can be served with a fresh salad of carrot, cucumber, baby cress and daikon finely cut “Julienne” style and accompany with a lemon dressing.
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