Wagyu Coulette Recipe

Season the Meat

In a bowl, season the wagyu coulette generously with salt and black pepper, ensuring all sides are coated.

Sear the Beef

In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned wagyu coulette and sear for about 4-5 minutes on each side until a nice crust forms. Remove from heat and let rest.

Cook the Leeks

In a saucepan, melt the beef tallow over medium heat. Add the sliced leeks and minced garlic, cooking until the leeks are soft and translucent, about 10 minutes.

Blend the Mixture

Once cooked, blend the mixture until smooth. You can add a bit of water if the mixture is too thick. Set aside to cool slightly.

Prepare Shishito Peppers

In a skillet, heat olive oil over medium heat. Add shishito peppers and sauté until blistered and slightly charred, about 5-7 minutes. Remove from heat.

Make Muhammara

In a food processor, combine the roasted red peppers, toasted walnuts, sautéed shishito peppers, paprika, and salt. Blend until smooth, adjusting seasoning as necessary.

Assemble the Dish

On a serving plate, spread a layer of leek tallow. Slice the rested wagyu coulette and arrange on top. Add a generous dollop of shishito muhammara next to the beef.

Garnish

Finish the dish by placing sliced black plums artfully around the plate. Serve immediately.