▶️ How to make Wagyu Top Sirloin au Poivre - LIVESTREAM
Wagyu Top Sirloin au Poivre
Cook Time 🍳
Chef Jason & Tyler
Come join us for a special menu with wagyu steak crusted in black peppercorns, learn how to make stunning hasselback potatoes!
- 2 8 ounce top sirloin steaks ❄
- 2 russet potatoes
- ¼ cup clarified butter ❄
- 2 sprigs rosemary ❄
- 2 cloves garlic
- 1 tablespoon black peppercorns
- 1 bunch asparagus ❄
- 1 shallot
- ¼ cup demi-glace ❄
- 2 tablespoons sherry vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon Dijon mustard ❄
- Balinese Truffle Salt
- Cutting board
- Chopsticks or 2 wooden spoons
- 2 sheet trays lined with parchment paper
- 2 small pots
- Pastry brush
- Mixing bowl
- Cast iron pan or large saute pan
- Canola or grapeseed oil
❄ Please keep refrigerated before class ❄
MISE EN PLACE 🥄
***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.
- 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.
- 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.
- Brush the potatoes with the clarified butter, season them with Balinese Truffle Salt, and transfer them to the oven for 30 minutes.
- 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 Balinese Truffle 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.
- Place the sherry vinegar, 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 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 🍳
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.
- Season the steaks on all sides with Balinese Truffle Salt.
- Press the steaks in the peppercorns on one side only to create a peppercorn crust.
- Heat a large saute pan over 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.
- Add the rosemary, garlic, and remaining clarified butter 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.
- Now, it’s time to plate! Plate up those beautiful hasselback potatoes with a finishing touch of Balinese Truffle 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 Balinese Truffle Salt. Dig in and enjoy!!!
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