WAGYU STEAK WITH PUMPKIN, SAGE POTATOES AND CARAMELIZED ONIONS

The renowned Sauerland chef Oliver Schulz has created a fantastic dish exclusively for Wagyu Sauerland: Wagyu steak glazed with umeboshi, served with oriental pumpkin purée, braised pumpkin wedges, sage potatoes, and caramelized onions.

Ingredients (Serves 4)

For the Oriental Pumpkin Purée:

• 1 large Hokkaido pumpkin (seeds removed, diced)
• 2 teaspoons Ras el Hanout
• 1 teaspoon chopped fresh ginger
• 75 grams butter
• A pinch of xanthan gum
• Salt, pepper, and brown sugar to taste
• 1 teaspoon honey

For the Braised Pumpkin Wedges:

• 1 medium Hokkaido pumpkin (seeds removed, cut into wedges)
• 2 tablespoons butter
• Salt, pepper, and brown sugar to taste

For the Sage Potatoes:

• 2 large waxy potatoes (peeled, diced)
• Salt and pepper to taste
• A handful of sage leaves
• A splash of olive oil
• 1 teaspoon butter

For the Caramelized Onions:

• 2 medium onions
• Salt, pepper, and brown sugar to taste
• A splash of olive oil

For the Wagyu Steak:

• 600–900 grams Wagyu steak (e.g., rump steak)
• 2 tablespoons umeboshi purée
• 4 tablespoons brown sugar
• A pinch of salt flakes

Preparation

Oriental Pumpkin Purée:

1. The day before, marinate the diced pumpkin with Ras el Hanout, ginger, honey, and butter. Place in an ovenproof dish and refrigerate overnight.
2. The next day, cover and roast the pumpkin in the oven at 170°C until tender.
3. Blend the roasted pumpkin with a pinch of xanthan gum until smooth.

Braised Pumpkin Wedges:

1. About an hour before serving, marinate the pumpkin wedges with salt, pepper, and brown sugar.
2. In a large pan, melt the butter and braise the pumpkin wedges, turning occasionally, until soft and lightly caramelized.

Sage Potatoes:

1. In a pan, sauté the diced potatoes in olive oil over medium heat until tender. Season with salt and pepper.
2. Add the butter and chopped sage leaves, stirring until the butter is melted and the sage is fragrant.

Caramelized Onions:

1. Quarter the onions, remove the root ends, and separate the layers.
2. Marinate the onion layers with salt, pepper, and brown sugar.
3. In a non-stick pot with a lid, slowly cook the onions until caramelized.

Wagyu Steak:

1. Mix the umeboshi purée with brown sugar until the sugar dissolves.
2. Sear the Wagyu steak on all sides in a hot cast-iron pan.
3. Brush the steak with the umeboshi glaze and transfer to the oven at 100°C to reach the desired doneness, turning occasionally.
4. Allow the steak to rest for about 10 minutes after cooking.

Serving

1. Reheat all components as needed.
2. Plate the oriental pumpkin purée, place the Wagyu steak on top, and arrange the braised pumpkin wedges, sage potatoes, and caramelized onions around it.
3. Garnish with roasted pumpkin seeds and fried sage leaves.