Togarashi-Crusted Wagyu Striploin with...Togarashi-Crusted Wagyu Striploin with Kimchi Soubise

A sophisticated exploration of heat featuring A5 Wagyu beef, an acidic kimchi-infused onion cream, and a rich fermented chili jus.

Ingredients

Cooking Instructions

1. 01

   Prepare the Kimchi Soubise: In a small saucepan, sweat the sliced onions in 10g of butter over low heat until translucent. Add the chopped kimchi and cook for 5 minutes. Pour in the heavy cream and simmer gently for 10 minutes. Blend in a high-speed blender until ultra-smooth, then pass through a fine-mesh chinois. Season to taste and keep warm.

2. 02

   Prepare the Spicy Jus: In a small saucepan, reduce the beef bone marrow jus by half until it coats the back of a spoon. Whisk in the gochujang paste. Just before serving, whisk in 20g of cold butter to emulsify into a glossy, piquant sauce.

3. 03

   Season the Beef: Pat the Wagyu striploin dry. Season all sides with Maldon sea salt. Press the Shichimi Togarashi firmly into the fat cap and the flesh sides to create an even crust.

4. 04

   Sear the Wagyu: Heat a dry cast-iron skillet over high heat. Sear the Wagyu for 2-3 minutes per side, focusing on rendering the fat cap. For a perfect medium-rare, aim for an internal temperature of 52°C (125°F). Remove and let rest on a warm rack for 8 minutes.

5. 05

   Plating: Place a generous dollop of Kimchi Soubise in the center of a warmed slate plate and use a palette knife to create a smooth circular base. Slice the rested Wagyu against the grain into 1cm thick slices and fan them over the soubise.

6. 06

   Final Touch: Drizzle the Spicy Jus around the perimeter of the beef. Garnish with micro-cilantro and a final dusting of Togarashi for visual impact and an extra kick of heat.