Dry-aged Wagyu Ny Strip Recipe

Inspired by Townhouse

Time1h 10m

Serves2

Marble Potatoes. Petite Cress. Foie Gras Demi

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Ingredients

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1
Season the Steak
Remove the dry-aged Wagyu NY strip from the refrigerator at least 30 minutes before cooking. Season generously with salt and black pepper on both sides.
2
Sear the Steak
Preheat a cast-iron skillet over high heat. Once hot, add the steak and sear for 3-4 minutes on each side for medium-rare, or until the desired doneness is reached. Let the steak rest for 5 minutes before slicing.

3
Boil the Potatoes
In a pot, bring salted water to a boil. Add the marble potatoes and cook for about 15-20 minutes or until tender. Drain and let cool slightly.
4
Sauté the Potatoes
In a skillet, add a little butter and sauté the boiled marble potatoes until golden brown and crispy on the outside. Season with salt and black pepper to taste.

5
Make the Demi
In a saucepan, combine the foie gras, beef stock, and red wine. Bring to a simmer and reduce until thickened, about 20 minutes. Stir in butter and season with salt and black pepper.

6
Serve
On a plate, place the sliced Wagyu NY strip, spoon the foie gras demi over the top, arrange sautéed marble potatoes on the side, and garnish with petite cress.