WAGYU FILET
Fish Sauce Vinaigrette, Beef Jus, Leek Ash, Roasted Brassicas, Brussels Sprouts, and Green Garlic Confit
Chef Kim Alter of Nightbird | San Francisco
Yield: 1 serving
Adapted by StarChefs | Month Year
INGREDIENTS:
Fish Sauce Vinaigrette:
(Yield: 2 quarts)
300 grams onion juice
900 grams sugar
600 grams rice wine vinegar
375 grams fish sauce
300 grams soy sauce
150 grams garlic confit
Beef Jus:
Beef scrap and trim
Mirepoix
Aromatics
Leek Ash:
Green part of 1 leek
Roasted Brassicas:
Mix of sprouting brassicas, romanesco, cauliflower, etc.
Salt
Vegetable oil
Brussels Sprouts:
Brussels sprouts, chiffonade
Salt
Vegetable oil
Butter
To Assemble and Serve:
Banyuls vinegar
Butter
Vegetable oil [or suet]
1 sprig thyme
1 clove garlic, smashed
3 ounces wagyu filet, tempered
Salt
Fleur de sel
Green garlic confit
Fried Brussels sprout leaves
Micro red kale
Mustard and garlic flowers
METHOD:
For the Fish Sauce Vinaigrette:
In a pot over medium-low heat, combine onion juice and sugar. Bring to boil and cook until caramel reaches medium amber. Decrease heat and add vinegar, fish sauce, and soy; stir to combine. Remove from heat, cool completely, and stir in garlic and lime.
For the Leek Ash:
Heat oven to 500°F. On a sheet tray, roast leek in oven until completely burnt. Transfer to a Vitamix blender and pulverize to ash.
For the Beef Jus:
Heat oven to 350°F. In a pan, combine all ingredients. Roast until dark. Delgaze with ice, scraping the pan and adding cold water as necessary. Reduce to desired flavor and consistency. Strain through a chinois. Keep warm.
For the Roasted Brassicas:
Heat oven to 350°F. In separate pans, toss brassicas with salt and oil. Roast until browned and tender, but with a little bite. Keep warm.
For the Brussels Sprouts:
In a small pot, season sprouts with salt and oil. Cook down until tender. Finish with butter. Keep warm. Season with salt and in a hot pan add a little oil (I use suet) a sprig of thyme and a clove of garlic. Roll the beef in the pan to get a light brown color. Do not sear to hard. Cook in oven at 300 degrees till medium rare. Rest the beef for 5 minutes. Roll in leek ash. Slice and season with fleur de sel.
To Assemble and Serve:
Heat oven to 350°F. Finish Beef Jus with vinegar and butter. In a pan, heat oil and add thyme and garlic clove. Season beef with salt and lightly sear. Transfer pan to oven and cook beef until medium rare; rest 5 minutes. Roll beef in ash and season with fleur de sel. Toss brassicas in green garlic confit. On a serving plate, arrange a small nest of Brussels Sprouts and top with beef, seasoning with salt and jus. Arrange a small pile of brassicas next to beef, seasoning with vinaigrette. Garnish with Brussels sprout leaves. Finish with microgreens and flowers.
