Wagyu fillet poached in soya, bean mash with extra-virgin olive oil and wasabi pearls
Recipe by Chef Sauro Bison
- White coco bean
- 1 celery stalk
- 1 baby carrot
- ½ head of garlic
- Salt, pepper and extra-virgin olive oil
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.
- Wagyu beef fillet A5 Japan – Hokkaido
- Soy sauce
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.