Black Hawk Wagyu Zabuton Recipe

Prepare the Confit San Marzano Tomatoes

Preheat the oven to 150°C (300°F). Place the halved San Marzano tomatoes in a baking dish, drizzle with olive oil, sprinkle with thyme and salt. Bake for 2 hours until soft and concentrated in flavor.

Make the Celery Root Puree

In a pot, boil the cubed celery root in salted water until tender. Drain and transfer to a blender. Add butter and heavy cream; blend until smooth. Season with salt to taste.

Grill the Portobello Mushrooms

Brush the portobello mushrooms with olive oil, minced garlic, salt, and pepper. Grill them on medium-high heat for about 5-7 minutes on each side until tender.

Sauté the Taiwanese Spinach

In a pan, add a little olive oil and sauté Taiwanese spinach with salt and pepper until wilted, about 3-5 minutes.

Cook the Wagyu Zabuton Steak

Season the wagyu zabuton steak with salt and pepper. Heat olive oil in a skillet over high heat. Sear the steak for 3-4 minutes on each side for medium-rare, or until your desired doneness.

Make the Black Truffle Beef Jus

In a saucepan, bring beef stock to a simmer. Stir in black truffle oil, salt, and black pepper to taste. Reduce slightly until it coats the back of a spoon.

Assemble the Dish

On a plate, spread a generous scoop of celery root puree, top with grilled portobello mushrooms, sautéed Taiwanese spinach, and the wagyu zabuton steak. Arrange confit San Marzano tomatoes around and drizzle with black truffle beef jus before serving.