~100 g Wagyu sirloin/person, sous-vide at 55C, pan fried
Potato gratin: 30 min at 180 C
1 kg potato, 3mm mandolin
1 can of coconut cream (whole)
1 cup vegetable stock
2 shallots, sliced not minced
4 cloves of garlic, sliced not minced
2 Tbsp olive oil
20 g salt
Pepper to taste
½ fennel, thinly sliced, mandolin (preferably very thin with Japanese mandolin)
Pickle fennel for 10 min in 100ml water, 100 ml apple cider vinegar, 30 g maple syrup, 10 g salt
In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard
In a frying pan, add 2 Tbsp oil and fry the garlic and shallots on low heat until golden brown. Add coconut cream, stock and salt.
In a baking dish, layer the thinly sliced potatoes and pour the coconut stock onto them. Bake at 180C for 25-30 min, until cooked, golden brown and creamy. Set aside and let it rest for 20-30 min before serving. In that time, the potatoes will absorb the remaining broth and the gratin becomes even more creamy and easier to slice.
In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard.
Pan-fry the Wagyu just until nicely seared and the fat melted. DO NOT overcook as well done steak will not match the wine as well as medium.