Bohemian Wagyu, Yuzu, Ponzu, Pearl Onion Dashi Broth

4 SERVINGS

DASHI SAUCE INGREDIENTS

• 1/4 cup soy sauce

• 3 tablespoons sake

• 3 tablespoons mirin

• 1 (3-inch) kombu square

• 1/4 ounce katsuobushi or 1/2 cup bonito flakes

• 1/4 cup fresh yuzu or Meyer lemon juice

• 1 cup water

• 1 tbsp butter

• 1 tbsp agave

• 1 tsp corn starch
  

INGREDIENTS

• 3/4 pound crimini mushrooms

• 1 container of pearl onions

• 5 garlic cloves

• 5 sprigs thyme

• 2 tbsp butter

• 2 tbsp olive oil

• 1 1/2 pounds wagyu steak
  

PREPARATION

Step 1
Bring water to a boil. Add kombu (dried seaweed) and katsuobushi. Reduce to a simmer for ten minutes then remove both from the pan. Combine soy sauce, sake, mirin, agave, and yuzu juice to the kombu water. Bring to a boil and reduce to a simmer for ten minutes. Add butter and cornstarch slurry. Cover and let mixture stand until serving. Can be refrigerated if not used till the next day.

Step 2
Season the steak with sea salt and crushed black pepper. Heat cast iron or carbon steal pan over high heat. Add two tablespoons of olive oil and sear steak on both sides. Depending on thickness, about 4 minutes each side. Add two tablespoons butter, four garlic cloves, and sprigs of thyme to pan. Baste for about two minutes. Remove steak from pan and let sit for 15 to 20 minutes.

Step 3
While steak is resting add mushrooms and pearl onions to steak skillet with garlic, thyme, and olive oil. Sear for two minutes adding a couple tablespoons of dashi sauce.

PLATING

In bowl shaped plates, spoon in a bit of dashi sauce. Place a piece of celery with leaves in center. Add some onions and mushrooms and layer on top 3 slices of seared wagyu.

Lean Forward

Craving red meat? Treat yourself with this bourbon marinated Wagyu strip steak. When it comes to beef, this cut is a healthier choice because it has little marbling than most other steaks — making it a better balance of protein and fat with more Omega 3 and less Omega 6. This is the kind of ratio which purportedly lowers “bad” cholesterol (LDL) and increases “good” cholesterol (HDL) and leads to lower triglyceride levels in the blood —improving your overall heart health. Add the garlic shallot jam for an added burst of flavor that is nutritious and offers potent medicinal properties — many cultures depend on garlic to combat illnesses as pervasive as the common cold. Serves four.

INGREDIENTS

Marinade

• 3 tbsp bourbon

• 2 tbsp olive oil

• 1 tbsp Dijon mustard

• 1 tbsp Worcestershire sauce

• 2 tbsp drained capers

• 2 sprigs rosemary finely chopped

• 2 garlic cloves chopped

• freshly ground black pepper

Steak

• 2 sprigs rosemary

• 16 ounces boneless NY sirloin strip

Shallot Garlic Jam

• 3 large shallots, peeled, and chopped

• 3 garlic clove, peeled, and chopped

• 1 tbsp olive oil

• 1/4 cup heavy cream

• 1/2 teaspoon freshly ground pepper

• 1/4 cup dry sherry

• squeeze of 1/2 a lemon

PREPARATION

Marinade

1. Combine marinade ingredients and blend in an immersion blender.

2. Place steak in a shallow dish and rub marinade all over, coating it well.

3. Allow to marinate at room temperature for 30 minutes. (The steak can be marinated for up to 24 hours. Just be sure to cover and refrigerate it while marinating.)

Steak

1. Preheat oven to 400 degrees and heat olive oil in a a cast iron skillet over medium high.

2. Grill steak for three minutes per side, then add rosemary and one tbsp butter and finish in oven for four minutes. For medium-rare, cook until a meat thermometer inserted in the center of the steak reads 130 ̊ F, then remove to a cutting board to rest for 10 to 15 minutes.

3. Slice thinly against the grain and serve.

Jam

1. Heat olive oil in a saucepan and heat onions and garlic on low for five minutes

2. Add sherry, raise heat to medium and add heavy cream. Cook for five minutes.

3. Remove from heat and puree with a blender.

PLATING

1. Smear the the garlic jam down the center of the plate.

2. Horizontally place 4 strips of asparagus in the center of the jam.

3. Diagonally lay two to three slices of steak on the asparagus, garnish with sea beans, (samphire) and purple radish microgreens. Serve gastrique tableside.