Sichuan-Crusted Wagyu with Fermented...Sichuan-Crusted Wagyu with Fermented Chili Emulsion and Shishito Silk

A masterclass in heat and texture: A5 Wagyu beef encrusted in toasted Sichuan peppercorns, served alongside a vibrant shishito pepper purée and a velvety emulsion of aged kimchi and cold butter.

Ingredients

Cooking Instructions

1. 01

   Temper the Wagyu at room temperature for 30 minutes. Combine cracked Sichuan peppercorns and ground bird's eye chilies; press firmly into the fat cap and sides of the beef.

2. 02

   Char the shishito peppers in a dry cast-iron pan until blistered. Remove stems, then blend with the infused heavy cream until ultra-smooth. Pass through a chinois and keep warm.

3. 03

   In a small saucepan, reduce the kimchi liquid by half over medium heat. Reduce heat to low and whisk in cold butter one cube at a time to create a stable, spicy emulsion. Maintain at 50°C.

4. 04

   Heat a heavy skillet over high heat with grapeseed oil. Sear the Wagyu for 2-3 minutes per side until a deep spice crust forms and internal temperature reaches 52°C (125°F) for medium-rare.

5. 05

   Rest the beef for 8 minutes on a warm plate to allow juices to redistribute. Slice into 1-inch thick medallions.

6. 06

   To plate, swoosh the shishito silk across the base of the plate, nestle the beef medallions on top, and nap with the kimchi emulsion. Finish with a sprinkle of Maldon sea salt.