Sous vide Wagyu beef with wasabi cream cheese and cured egg yolk
Item 1 of 1
- 6
- 60 minutes
Wagyu beef is one of the most luxurious ingredients in the world, and when it's cooked sous vide in a flavourful combination of sake, mirin, soy and kombu, the flavour of the meat really shines. Served with an ethereal soy-cured egg yolk, wasabi cream cheese and a slice of black truffle (just to add to the decadence), this is a dish that couldn't be more wow-factor if it tried.
First published in 2020
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Ingredients
Metric
Imperial
Beef
- 300g of Wagyu beef fillet
- 1 handful of hay
- salt
- freshly ground black pepper
- 150g of sake
- 125g of mirin
- 55g of soy sauce
- 30g of tamari
- 3g of kombu
- 1 tbsp of cornflour, mised with 1 tsp water to make a paste
- pink peppercorns, to garnish
- 1 shallot, sliced into rings, to garnish
Wasabi cream cheese
- 100g of cream cheese
- 50g of kizami wasabi
- 25g of double cream
- 25g of mayonnaise
Cured egg yolk
- 6 eggs
- 50g of soy sauce
- 20g of mirin
- 20g of sake
- 6 slices of black truffle
SAVE RECIPE
Equipment
- Sous vide equipment
- Squeezy bottle
Method
1
The day before you plan to serve the dish, place the eggs in the freezer to freeze solid overnight. It’s also best to cook the beef a day in advance too, so prepare a water bath to 54.5°C
- 6 eggs
3
Season the beef well with salt and pepper and place a griddle or frying pan over a high heat. Add the hay – when it begins to smoke, add the beef and sear it all over as quickly as you can. The hay will impart a slightly smoky flavour to the meat. Transfer the sealed beef to the fridge to halt the cooking process and chill it
- 300g of Wagyu beef fillet
- salt
- freshly ground black pepper
- 1 handful of hay
4
Once the beef has chilled, place it in a vacuum bag with the cooled mirin mixture and seal. Place in the water bath and cook for 4 hours
5
Meanwhile, make the wasabi cream cheese by blitzing the kizami wasabi with the double cream and mayonnaise until smooth, and softening the cream cheese with a spoon or whisk. Combine the softened cream cheese with the wasabi mixture until smooth, then transfer to a squeezy bottle and keep in the fridge until needed
- 50g of kizami wasabi
- 25g of double cream
- 25g of mayonnaise
- 100g of cream cheese
6
Once the beef is cooked, place the bag in a bowl of iced water to halt the cooking process, then place the bag in the fridge overnight to allow the flavours to infuse and develop
8
Gently crack open the eggs and submerge the yolks in the cooled soy sauce mixture. Leave to cure for 4 hours
9
Remove the beef from the bag and set aside. Pour the cooking liquid through a fine sieve (or ideally a muslin cloth) into a clean pan and gently heat. Add the slaked cornflour and stir to thicken, then continue cooking over a very low heat
- 1 tbsp of cornflour, mised with 1 tsp water to make a paste
10
Slice the beef into 2mm-thick slices and place on a baking tray. Preheat a grill to medium and place the beef slices under the grill for a few minutes until warmed through and the fat has rendered and softened
11
To serve, brush the beef liberally with the thickened cooking liquid, then divide between 6 plates. Add a cured egg yolk alongside, topped with a slice of truffle, then pipe dots of the wasabi cream cheese around the dish. Brush the beef with a little more of the cooking liquid, then garnish with the pink peppercorns and shallot rings
- pink peppercorns, to garnish
- 1 shallot, sliced into rings, to garnish
- 6 slices of black truffle
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