3 GANG WAGYU MENÜ MIT STEAK

Enjoy an exquisite 3-course Wagyu menu. Begin with tender Wagyu tartare, followed by golden-crusted Wagyu steaks that melt in your mouth. A creative cheesecake with caramelized Wagyu bresaola awaits you as the crowning finale.

ALL WAGYU INGREDIENTS IN ONE PACKAGE
In this package you will find everything for your 3-course menu - from juicy beef steaks and tender steaks to caramelized Wagyu bresaola and high-quality fat for refining.

All ingredients are calculated for 4 people.

Ingredients for Wagyu Tartare (Starter)

• 200 g Beef Steak (as an appetizer: 50g per person, as a main course: 150g per person), included in the holiday package
• 1.5 tbsp Olive oil
• 1 tsp Capers
• 0.75 tbsp Ketchup
• 1 tsp Mustard
• 1.5 tbsp Pickles
• 1 Shallot
• 0.5 tbsp Chives
• 0.5 tsp Salt
• A pinch of Sugar
• 0.5 tsp Ketjap Manis
• A bit of Organic Lemon Zest
• To taste Bread
• To taste Cress
• To taste Pink Pepper
• 1 tbsp Wagyu Fat, included in the holiday package
• 1/2 Bread, e.g., Brioche

Ingredients for Wagyu Rib Eye Steak with Chicory, Cauliflower, and Grilled Apple (Main Course Alternative)

For the Steak

• 800 g Wagyu Rib Eye, included in the holiday package
• A bit of Steak Salt

For the Cauliflower Purée

• 125 g Butter
• 2 Shallots
• 1 Cauliflower (approx. 600 g)
• 100 ml White Wine
• 200 ml Vegetable Broth
• 150 g Cream
• A bit of Sea Salt
• 50 g Cold Butter, diced
• 1 pinch Ground Allspice

For the Chicory

• 2 Small Chicory Heads
• 10 ml Maple Syrup
• 2 tbsp Apple Balsamic Vinegar
• A bit of Salt

For the Apples

• 2 Apples, e.g., Elstar
• 1 tbsp Butter
• A bit of Salt

For Serving

• 300 ml Sunflower Oil
• 1 bunch Chives

Ingredients for Cheesecake with Bresaola Crunch (Dessert)

For the Bresaola Crunch

• 100 g Wagyu Bresaola, included in the holiday package
• A bit of Brown Sugar

For the Crust

• 200 g Biscoff Lotus Cookies
• 100 g Butter, melted

For the Cheesecake Filling

• 800 g Double Cream Cream Cheese (room temperature)
• 200 g Sugar
• 3 Eggs
• 200 g Sour Cream
• 1 tsp Vanilla Extract
• 1/2 Lemon, zest and juice
• 2 tbsp Cornstarch

For the Mulled Wine Glaze

• 250 ml Mulled Wine
• 1 tbsp Potato Starch (mixed with a little water)

Preparation of Wagyu Tartare (Appetizer)

1. Cut the beef into thin slices (max. 0.5 cm). Then, slice the pieces into very thin strips and finely dice them.
2. Place the Wagyu cubes in a bowl and mix with olive oil, ensuring the meat is well coated. This prevents the acids from the other ingredients from turning the meat gray.
3. Finely chop the capers, shallot, pickles, and chives. Mix them with ketchup, mustard, salt, sugar, Ketjap Manis, and lemon zest into the Wagyu meat. Stir well and refrigerate.
4. Serve the tartare with toasted bread fried in Wagyu fat. The crisp bread contrasts beautifully with the delicate tartare.

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Preparation of Rib Eye Steak with Chicory, Cauliflower, and Grilled Apple (Main Course Alternative)

For the Cauliflower Purée

1. Prepare brown butter by melting butter in a pan over medium heat, letting it simmer until the foam settles, and the butter turns golden brown. Strain through a fine sieve or filter paper.
2. Finely slice the shallots, clean and chop the cauliflower into even 5x5 cm pieces.
3. Sauté the shallots in the brown butter until translucent. Add cauliflower and lightly brown. Deglaze with white wine and reduce.
4. Add vegetable broth and cream, season with salt, and simmer until the liquid has mostly evaporated.
5. Blend finely using an immersion blender or a stand mixer.
6. Before serving, stir in the cold butter cubes and season with salt and allspice.

For the Chicory

1. Trim the stem and remove any damaged leaves. Separate the remaining leaves, wash in cold water, and drain.
2. Marinate with maple syrup. Just before serving, season with vinegar and salt.

For the Apples

1. Wash, core, and cut apples into eighths.
2. Sauté in butter briefly until glazed, then season with salt.

For the Steak

1. Place the steak in the refrigerator a day before cooking, then bring to room temperature one hour before preparation.
2. Preheat your pan or grill. For the best crust, use a plancha instead of a grill grate. No extra fat is needed as the steak releases enough fat while cooking.
3. Sear the steak on high heat for 1-2 minutes per side.
4. Remove from heat once the desired browning is achieved. Let it rest for 2-3 minutes.
5. Finish cooking in indirect heat, flipping occasionally, until the desired core temperature is reached (recommended medium rare, 52-54°C). Use a precise meat thermometer for accuracy.
6. After cooking, let it rest for another 2-3 minutes before seasoning with coarse salt flakes.

Plating

1. Heat sunflower oil to 60°C. Blend chopped chives with the warm oil, strain through a fine sieve, and transfer to a bottle.
2. Spread cauliflower purée on plates, arrange steak slices on top.
3. Alternate apple slices and chicory on top. Drizzle with chive oil.

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Preparation of Cheesecake with Bresaola Crunch (Dessert)

For the Crust

1. Blend Biscoff Lotus cookies into fine crumbs. Mix with melted butter.
2. Line a 24 cm springform pan with parchment paper, grease the edges, and press the cookie mixture evenly into the base.
3. Pre-bake at 180°C for 10 minutes, then let cool.

For the Cheesecake Filling

1. Beat cream cheese and sugar until smooth. Add sour cream, vanilla extract, lemon zest, lemon juice, and cornstarch, mixing until fully combined.
2. Whisk the eggs separately, then gradually incorporate them into the mixture.
3. Pour filling over the cooled crust, let it settle, then tap the pan gently on the counter to remove air bubbles.
4. Bake at 160°C (top/bottom heat) for 50-60 minutes until firm but slightly jiggly in the center.
5. Turn off the oven and let the cheesecake cool inside with the door slightly open. Refrigerate for at least 4 hours (preferably overnight) before serving.

For the Mulled Wine Glaze

1. Heat mulled wine in a saucepan (do not boil).
2. Stir in the dissolved potato starch and briefly bring to a simmer until thickened. Let cool before spreading over the cheesecake.

For the Bresaola Crunch

1. Cut Wagyu Bresaola into thin strips and fry in a pan without oil with brown sugar until crispy.
2. Drain on paper towels and sprinkle over the cheesecake before serving.