Meats

Wagyu fillet poached in soya, bean mash with extra-virgin olive oil and wasabi pearls

5j recipe

Recipe by Chef Sauro Bison

Wagyu fillet poached in soya, bean mash with extra-virgin olive oil and wasabi pearls
5j recipe
ingredients
  • White coco bean
  • 1 celery stalk
  • 1 baby carrot
  • ½ head of garlic
  • Salt, pepper and extra-virgin olive oil
preparation

Soak the beans overnight and wash them thoroughly under running water the next day. Cook with a small stalk of celery, 1 baby carrot and ½ head of garlic. Cover with cold water and bring to a gentle boil (90° C). Cook for about 3 hours, adding salt only once cooked. Drain and pass through a fine sieve. Season with salt, pepper and plenty of delicate extra-virgin olive oil.

ingredients
  • Wagyu beef fillet A5 Japan – Hokkaido
  • Soy sauce
preparation

Prepare the fillet by removing excess fat then cut into equally-sized pieces. Blanchir the Wagyu in gently boiling water (90° C) then cool in water and ice. Drain and cover with soy sauce. Marinate in the fridge for 2 hours. Drain and blot with food-grade kitchen paper. Store in the refrigerator.

Assembly and finishing

Place the mashed beans in a piping bag and decorate the dish as desired.

Thinly slice the Wagyu (2 or 3 mm) then flame with a blowtorch.

Finish the dish with Wasabi pearls.