Sarthak Puri - Head Chef at Butlers Wharf Chop House Wagyu Featherblade, Dauphinoise Potatoes, Horseradish Mousse, Beef Gravy
- Prep time 45Min
- Cook time 5Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Wagyu
- Serves 5
Wagyu featherblade beef, creamy dauphinoise potatoes with a golden-brown finish, rich beef gravy, and a tangy horseradish mousse to complement the flavours.
Ingredients
- 1kg Wagyu featherblade
- 1kg King Edward potatoes
- 300ml double cream
- 200ml milk
- 50g butter
- 5g nutmeg
- 10g bay leaves
- 30g garlic
- 5g thyme
- 150g grated Parmesan cheese
- 8g black pepper
- 150ml red wine
- 100ml port wine
- 250ml beef stock
- 2 shallots (sliced)
- 20g thyme
- 20g butter
- 60g sour cream
- 25g mayonnaise
- 15g horseradish
- 1 tsp lemon juice
- ½ tsp garlic powder
Method
Wagyu Oyster Blade
- Season the beef with salt and pepper.
- Sear it on the grill and serve it sliced according to the desired cooking temperature.
Dauphinoise Potatoes
- For Dauphinoise potatoes, peel and thinly slice potatoes lengthwise using a mandolin.
- Mix all the remaining ingredients in a saucepan and boil for 10-15 minutes.
- Layer the potatoes and the wet mixture in a gastro and repeat it 6 times.
- Cover with an aluminium foil and cook it in the oven for 4 hours at 150°C.
- Once cooked, let it rest in the fridge overnight. The next day, portion it and sear it in a pan to give it a golden-brown colour.
Beef Gravy
- In a pan sweat shallot, garlic and thyme.
- Add the wine and let it reduce to syrup.
- Add the beef stock and let it cook for another 15 minutes.
- Finish with some butter.
Horseradish Mousse
- Mix all the ingredients in a bowl.
- Check the seasoning and fill it in a piping bag for service.
