Wagyu (4pz/pcs) Recipe

Boil and mash

Place peeled and chopped purple potatoes in a large pot and cover with cold salted water by 2 cm. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes. Drain well in a colander and return potatoes to the hot pot for 1 minute to allow excess moisture to steam off.

Mash and finish

Pass the potatoes through a ricer or mash thoroughly until smooth. Warm the milk and butter together (microwave or small saucepan) and stir into the potatoes until fully incorporated. Add cream cheese or crème fraîche if using, season with 1 tsp salt and 1/2 tsp pepper, and taste-adjust. Keep warm over very low heat, stirring occasionally, or transfer to a warm oven (80–90°C / 175–195°F) covered lightly.

Sauté shallot

In a small saucepan over medium heat, melt 1 tbsp butter. Add the finely minced shallot and cook, stirring, until soft and translucent, about 2–3 minutes — do not brown.

Deglaze and reduce

Add 2 tbsp white wine and increase heat briefly to reduce by half, about 1–2 minutes.

Finish sauce

Lower heat to medium-low, add 1 cup crème fraîche or heavy cream and the truffle paste or grated truffle. Stir and simmer gently until sauce thickens slightly, about 3–4 minutes. Whisk in 1 tsp salt, 1/2 tsp pepper and optionally 1 tsp truffle oil. Taste and adjust seasoning. Keep warm on very low heat; stir occasionally.

Bring steaks to room temperature

Pat the wagyu steaks dry with paper towels. Let them sit at room temperature for 20–30 minutes before cooking to promote even cooking.

Season

Season both sides of each steak with the kosher salt and freshly ground black pepper. Press seasoning gently into the meat.

Sear steaks

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbsp neutral oil and swirl to coat. Place steaks in the pan without crowding (work in two batches if necessary). Sear undisturbed for 1.5–2 minutes to form a deep brown crust, then flip and sear the other side 1–2 minutes for rare to medium-rare depending on thickness. Reduce time slightly for thinner cuts. During the last 30–45 seconds of cooking, add 2 tbsp butter, crushed garlic and thyme sprigs to the pan and tilt the pan, spooning the melted butter over the steaks repeatedly to baste and flavor.

Rest steaks

Transfer steaks to a warm plate and loosely tent with foil. Rest for 5 minutes (do not skip - resting allows juices to redistribute).

Plate and finish

Spoon a generous portion of purple potato purée onto each plate. Place one wagyu steak on top of each purée portion (or arrange 4 small steaks per plate if sharing as a single course). Spoon truffle sauce over and around the steak (about 1–2 tbsp sauce per piece) and drizzle a little of the reserved basting butter from the pan. Finish with a pinch of flaky sea salt, a few shavings or a small drizzle of extra truffle (if using), and scatter microgreens or chives for color.