Wagyu Denver Steak with Crisp Shallots, Truffle Chimichurri, Eel Sauce, Whipped Potatoes and Vegetable Medley

​ Recipe by Thomas Isidori, Executive Chef at Brae Burn Country Club, Purchase, New York, USA
Image by Diana DeLucia

​Yield: 4

Components

Cast Iron Seared Wagyu Denver Steak
Whipped Potatoes
Vegetable Medley
Eel Sauce
Chimichurri
Crispy Shallots

Ingredients

Cast Iron Seared Wagyu Denver Steak 

• 4 - 6 ounces Wagyu Denver Steaks (block cut and super trimmed) 
• Olive Oil
• Thyme (freshly picked)
• Soy Sauce​

​
Whipped Potatoes

• 1 pounds Yukon Gold Potatoes (peeled and large diced)
• 1 pound Idaho Russets (peeled and large diced)
• 1.5 cups Whole Milk
• 4 cloves Garlic (smashed)
• 3 sprigs Thyme (freshly picked)
• 4 ounces Unsalted Butter
• Salt and Pepper (to taste)

​
Vegetable Medley

• 1 Zucchini (trim flesh, no seeds or middle, ½ inch slices)
• 1 Yellow Squash (trim flesh, no seeds or middle, ½ inch slices)
• 1 small Butternut Squash (peeled and medium diced)
• 2 Carrots (peeled and oblique cut)
• 1 ounce Butter
• 3 sprigs Thyme (freshly picked)
• Salt and Pepper

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Unagi (Eel Sauce)

• 1 cup Tamari Soy Sauce
• 2/3 cup Granulated Sugar
• 1 cup Mirin
• 1 cup Saki
• 1 teaspoon Dashi Crystals or Powder
• 1 ounce Rice Wine Vinegar

Truffle Chimichurri

• 1 bunch Italian Flat Leaf Parsley (washed and spun)
• 4 ounces Truffle Carpaccio or Truffle Peelings
• 2 ounces Truffle Oil
• 1 ounce Rice Wine Vinegar
• 1 Shallot (minced)
• Salt and Pepper (to taste)
• 1 clove Garlic

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Crisp Confit Shallots

• 15 whole Shallots (peeled and sliced thin on a Japanese mandoline)
• 3 quarts Blended Oil
• Salt and Pepper (to taste

​Garnish

• Micro Flowers 
• Chiffonade of Parsley 

Preparation

Cast Iron Seared Wagyu Denver Steak 
Super trim the Denver steak. Chef Note: You should be left with a portion approximately 2 inches x 4 inches. The cutting side should be the 2-inch side (against the grain). Place the meat in a bowl, add the soy sauce and olive oil (50 / 50), and season with fresh thyme and salt and pepper. Place each steak in a small-sized vacuum bag and vacuum pack. Let sit for 24 hours under refrigeration. 
Set up a circulator at 128°F, place the vacuumed sealed meat in, and leave it for 4 to 6 hours. Chef Note: If reserving for a later date, remove after 4 hours into an ice water bath for later service. If using at pick up, remove the bag from the circulator, cut open, remove meat to a sports towel, and pat dry. Hard sear on all 6 sides and let rest until serving.

Whipped Potatoes
Rinse the cut potatoes and place in an ample amount of water that has been well-salted. Bring to a simmer and cook for 12 minutes or until potatoes are soft.  
In a saucepan add the milk, garlic, thyme and 3 ounces of butter, and bring to a simmer.  
Drain the potatoes from the water and discard the water. Chef Note: ensure the potatoes are well drained. Next, run the potatoes through a food mill set up with smaller holes into the pan that the potatoes were cooked in.
Strain the seasoned milk through a fine mesh strainer.
Add the milk to the potatoes one third at a time until you have achieved the proper consistency. Chef Note: It should look like buttercream.
Hold for service in a one-third pan on a steam table or warm area. 
Before serving, re-whip the potatoes with the remaining butter at room temperature.

Vegetable Medley
Place all ingredients into a vacuum bag and seal.
Place in a circulator with the beef 1.5 hours before serving.
Just before serving, open the bag, place the vegetables into a medium hot sauté pan, and toss and adjust the seasoning.

Unagi (Eel Sauce)
Place all ingredients into a heavy-bottom saucepan and bring to a boil.
Once boiling, reduce heat to a simmer and reduce until the sauce has thickened to Nape Chef Note: Reducing by half achieves this.
Once cooled to room temperature, place into a squeeze bottle for serving. 

Truffle Chimichurri
Place everything in a Vitamix and purée until smooth. Adjust the seasoning and thickness with oil, salt, and pepper.

Crisp Confit Shallots
Place everything into a heavy-bottom saucepan (starting from cold). 
Bring up to a simmer, constantly stirring until shallots become golden brown and crisp.
Remove the shallots from the oil, place them onto a ¼ sheet tray lined with a sports towel, and season with salt and pepper. 
Keep in a warm place until serving. 

Assembly

Find the desired plate you will be using. Chef Note: Start with a dollop of chimichurri at seven o'clock on your plate and drag the back of your spoon to two o'clock. 
Next slightly off the center of the plate, place a 3-ounce quenelle of the whipped potatoes. Place the vegetables in a decorative pattern on top of the whipped potatoes.
Slice the beef in ¼-inch slices against the grain and shingle in front of the potatoes.
Next, on top of the beef, but touching the potatoes and vegetables, place a generous amount of shallots in a line.
Garnish the top of the vegetables and shallots with micro flowers and the chiffonade of parsley.
Finish with the eel sauce right over the beef.

Thomas Isidori, Executive Chef at Brae Burn Country Club, Purchase, New York, USA
Image by Diana DeLucia