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Wagyu Beef with Shallot Tart & Truffle Sauce


For 5 servings:


For the beef
600g Wagyu beef sirloin
Sea salt and freshly cracked black pepper

For the shallot tart
6 shallots, halved
1 sprig thyme
10g unsalted butter
200ml Freshstock chicken stock, defrosted
12 x 8cm puff pastry

For the truffle sauce
2 black truffles
250 demi glace/ beef jus

Cooking Method

  1. Season beef with salt and pepper.

  2. Heat olive oil in pan over medium-high heat until oil smokes faintly. Then sear the beef on both sides until medium done.

For the shallot tart

  1. Add shallots, thyme and butter to the chicken stock. Bring to boil and reduce. Remove the shallots after the chicken stock has reduced. Then set aside.

  2. Pre-heat oven to 160°C.

  3. Place the cooked shallots on top of the puff pastry and then place the puff pastry between 2 parchment papers. Place on a baking tray and place another baking tray on top of the puff pastry that is now between 2 parchment papers. Flip it over and bake at 160°C for about 8 minutes.

  4. After which, flip the tray back again and bake for another 7 minutes.

  5. Finally, flip the tart over, remove the parchment paper and bake it at 180°C for 5 minutes.


For the truffle sauce

  1. Start with chopping the black truffle.

  2. Bring the demin glaze/ beef jus to a boil, add the chopped truffle and let it simmer for another 10 to 15 minutes.

To serve

  1. Place the tart next to the beef and drizzle truffle sauce over beef.


Recipe by Chef Vincent Aw at Cooking with Appetite

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