Wagyu Coulette Recipe
beef tallowed melted leek, shishito muhammara, black plum
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Ingredients
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Main Ingredients
Leek Tallow
Shishito Muhammara
Black Plum Garnish
Method
Preparing the Wagyu
- 1
Season the Wagyu
Sprinkle the Wagyu coulette evenly with salt and black pepper. Let it sit at room temperature for about 30 minutes.
- 2
Making the Leek Tallow
- 3
Prepare the leeks
Slice the leeks thinly. Rinse them under cold water to remove any dirt, then drain.
- 4
Cook the leeks
In a saucepan over medium heat, melt the beef tallow. Add the leeks and cook for about 15-20 minutes, stirring occasionally, until they are soft and caramelized.
Preparing the Shishito Muhammara
- 5
- 6
Blend Ingredients
In a food processor, combine the roasted shishito peppers, roasted red peppers, walnuts, garlic, cumin, paprika, salt, and lemon juice. Blend until smooth, adding additional olive oil if necessary to reach desired consistency.
Plating
- 7
Assemble the Dish
On a serving plate, place a generous spoonful of the leek tallow. Slice the Wagyu coulette and arrange it on top. Add a dollop of the shishito muhammara beside the meat.
- 8
Garnish
Top with sliced black plums for a fresh contrast and serve immediately.
