▶️ How to make Wagyu Top Sirloin au Poivre - LIVESTREAM

Directions 📝

PREP 🔪

***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.***

1. Preheat the oven to 450F.

2. Wash and dry the potatoes. Place the potatoes onto a cutting board and slice one side to give you a stable base.
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.
4. Transfer the clarified butter into a small pot and melt over low heat. Add the rosemary and garlic en chemise to the pot to infuse the flavor.
5. Brush the potatoes with the clarified butter, season them with Balinese Truffle Salt, and transfer them to the oven for 30 minutes.
6. While the potatoes are cooking, it’s time to prep the rest of the ingredients.
7. 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 Balinese Truffle Salt.
8. Lay the asparagus in a single layer on a sheet tray lined with parchment paper and reserve until ready to cook.
9. Peel and finely mince 2 tablespoons of shallot.  Crush the black peppercorns.
10. Place the sherry vinegar, minced shallot, and sugar into a small pot and reduce to a gastrique over medium heat.
11. 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 add the Dijon mustard to taste.  Season the sauce with Balinese Truffle Salt to taste, cover, and keep in a warm place.

HOW TO COOK 🍳

1. After the potatoes have cooked for 30 minutes, remove them from the oven, brush them again with the clarified butter, and place them back into the oven for 15-20 more minutes or until they are golden brown, delicious, and cooked through.

2. Season the steaks on all sides with Balinese Truffle Salt.
3. Press the steaks in the peppercorns on one side only to create a peppercorn crust.
4. Heat a large saute pan over high heat.
5. 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.
6. 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. Add the rosemary, garlic, and remaining clarified butter to the pan and baste the steak.
8. Remove the steak from the pan and set aside on your cutting board, topped with garlic and rosemary, to rest.
9. 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.
10. Add the asparagus to the oven and cook for 5 minutes until al dente.
11. Now, it’s time to plate! Plate up those beautiful hasselback potatoes with a finishing touch of Balinese Truffle Salt.
12. 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 Balinese Truffle Salt. Dig in and enjoy!!!