Wagyu Steak with Braised Chestnut and Mushroom Selection with Sweet Potato Puree

Overview

Difficulty: Medium

Servings: 4

Preparation Time: 10 mins

Cooking Time: 30 mins

Ingredients

Braised Chestnuts and Mushroom: Sweetcorn Potato Puree: Wagyu beef: To Plate:
  • 600g of fresh mushroom
  • 8-12 chestnuts
  • 2 tablespoons of raisins
  • 4-6 cloves whole garlic (peeled)
  • 2 tablespoons of dark soy sauce
  • 1 tablespoon mirin
  • 1 cup of chicken broth
  • 2 tablespoons of olive oil
  • 600g of Sweet Potato
  • 50g of butter
  • 115g of heavy cream
  • 2 tablespoons of maple syrup
  • Salt and Pepper
  • 4 slices Wagyu beef (each about 150g and 1cm thick)
  • Sea Salt and pepper
  • Micro greens (Pea sprouts)
  • Red radish slices
  • 1 Japanese cucumber (Slice thinly, lengthwise)

Methods

1. Sweet Potato Puree

  • Bring to boil in medium saucepan of water and turn down to a simmer.
  • Cover and cook for about 20 mins until very tender.
  • Drain and puree sweet potatoes on Turbo with the MaxoMixx hand blender until smooth..
  • Add butter, heavy cream and maple syrup to the puree, and pulse again until all ingredients are incorporated and smooth. Set aside.

2. Braised Chestnuts and Mushroom

  • Heat olive oil in a medium saucepan.
  • Add garlic and cook, removing it before it turns brown.
  • Add mushrooms, chestnuts and raisins, saute for about 5 minutes..
  • Add dark soy sauce, mirin and chicken broth, simmer over low heat until the liquid is reduced by half.

3. Wagyu Steak

  • Season both sides of beef with sea salt and pepper.
  • Sear in a pre-heated pan for 2 mins on each surface.
  • Remove the beef from the pan and set aside to rest.

4. To Plate

  • Soften cucumber slices with salt. Rinse and roll.
  • Add a spoonful of sweet potato puree onto the serving plate.
  • Place chestnuts and mushrooms around the puree.
  • Sit Wagyu steak by the puree, covering it slightly.
  • Garnish with micro green sprouts, red radish slices and cucumber rolls.
  • Drizzle braising liquid, serve and enjoy.

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