Wagyu Sirloin au Poivre

Method

1. 1

   Ahead. In a medium saucepan over high heat, bring the stock to a boil. Allow to boil and reduce until only ½ cup of stock remains. The sauce should be thick and rich, this is your demi-glace.

2. 2

   Just before the class begins, take out the steak, remove from the packaging, and allow it to sit at room temperature on a plate to temper.* Preheat the oven to 450F. Wash and dry the potatoes. Place the potatoes onto a cutting board and slice one side to give you a stable base.

3. 3

   Using chopsticks or a wooden spoon on either side, cut thin slices into the potato without going all the way through it. This will create the layered effect in the hasselback potatoes. Cut the butter into cubes. Create your basting kit with half of the butter, half of the rosemary, and a few crushed cloves of garlic. Transfer the rest of the butter into a small pot and melt over medium heat. Add the remaining rosemary and a few garlic cloves en chemise to the pot to infuse the flavor. Brush the potatoes with the melted butter, season them with truffle salt or flaky sea salt, and transfer them to the oven for 30 minutes.

4. 4

   While the potatoes are cooking, it’s time to prep the rest of the ingredients. Snap off the woody ends of the asparagus and cut into 2 inch pieces. Transfer the asparagus to a mixing bowl, add a drizzle of oil, and season with truffle salt or flaky sea salt. Lay the asparagus in a single layer on a sheet tray lined with parchment paper and reserve until ready to cook. Peel and finely mince 2 tablespoons of shallot. Crush the black peppercorns.

5. 5

   Place the sherry vinegar, Dijon mustard, minced shallot, and sugar into a small pot and reduce to a gastrique over medium heat. Once the gastrique has formed, add the demi-glace to the pot and bring to a simmer. Once simmering, remove the pot from the heat and season the sauce with truffle salt or flaky sea salt to taste. Cover the pot, and keep in a warm place. After the potatoes have cooked for 30 minutes, remove them from the oven, brush them again with the melted butter, and place them back into the oven for 15-20 more minutes or until they are golden brown, delicious, and cooked through. Season the steaks on all sides with truffle salt or flaky sea salt.

6. 6

   Press the steaks in the peppercorns on one side only to create a peppercorn crust. Heat a large saute pan over medium high heat. Add the canola oil to the preheated pan. Just before the oil begins to smoke, add the steak to the pan, peppercorn-crusted side down. While cooking over high heat, use tongs to flip the steak every 30 seconds. Continue flipping for about 5 minutes for a solid medium rare. If you’d like your steak cooked more or less, simply increase or decrease the amount of cooking time.

7. 7

   Add the basting kit to the pan and baste the steak. Remove the steak from the pan and set aside on your cutting board, topped with garlic and rosemary, to rest. While the steak is resting, take a look at the hasselback potatoes. Once they are cooked and delicious, brush them one time with a little sauce and place them back into the oven to glaze. Add the asparagus to the oven and cook for 5 minutes until al dente.

8. 8

   Now, it’s time to plate! Plate up those beautiful hasselback potatoes with a finishing touch of truffle salt or flaky sea salt. Carve the steak in half and place it alongside the potatoes. Plate the asparagus decoratively on top of the steak. Top the dish with a drizzle of sauce and a finishing touch of truffle salt or flaky sea salt. Dig in and enjoy!!!