Wagyu Culotte De Boeuf Recipe
Cheesy Potato Gratin, Young Squash with Blossoms, Sauce Poivarde. Chef’s Notes: Your rich and decadent final savory course features true American Wagyu Beef coming from Snake River Farms, the Culotte cut coming from the top of the sirloin. It is melt-in-your-mouth tender and full of flavor. We cook it sous vide for four hours until optimally tender. The potato gratin accompanying the beef is made of locally sourced Yukon gold potatoes that are peeled and thinly sliced and layered, then cooked with cream and butter and topped with Parmesan cheese. We are cooking the local squash from Del Rio Botanicals in olive oil and maldon salt, and the lovely seasonal squash blossoms are also coming from Del Rio.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wagyu Culotte de Boeuf
Cheesy Potato Gratin
Young Squash with Blossoms
Sauce Poivarde
Method
Wagyu Culotte de Boeuf
- 1
Sous Vide Cooking
Season the Wagyu Culotte with salt and black pepper. Vacuum seal the meat and cook sous vide at 135°F (57°C) for 4 hours. Once done, remove from the bag and pat dry.
- 2
Cheesy Potato Gratin
- 3
Preparation
Preheat oven to 375°F (190°C). Peel and thinly slice the Yukon Gold potatoes. In a saucepan, heat heavy cream with minced garlic and nutmeg.
- 4
Layering
In a greased baking dish, layer the sliced potatoes, pouring the cream mixture over each layer. Top with butter and Parmesan cheese.
- 5
Young Squash with Blossoms
- 6
- 7
Seasoning
Season with Maldon salt before serving.
Sauce Poivarde
- 8
Making the Sauce
Crush black peppercorns and sauté with shallots in butter until translucent. Add red wine and simmer until reduced by half. Stir in heavy cream and simmer until thickened.
