Servings: 1
Prep time: 30 minutes
Total time: 1 hour
Ingredients
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for the wagyu:
1 (4-ounce|113-gram) piece wagyu
kosher salt and freshly ground black pepper, to taste
for the celery root truffle pureé:
4 cups celery root, peeled and cut into 1-inch pieces
3 ½ ounces|100 ml extra virgin olive oil
heavy cream, to taste (optional)
truffle oil (3 grams per kilogram of puree |0.1 ounce per 4 cups of puree)
2.1 ounces|60 grams summer truffle
for the kale puree:
5 heads of kale, trimmed, stalks removed
3 gallons salted water and baking soda
1 cup kosher salt
2 tablespoons baking soda
white chicken stock
xanthan (optional)
for the kale salad:
1 head of Tuscan kale, trimmed and thinly sliced
fresh lime juice, to taste
kosher salt, to taste
4 radishes, thinly sliced
radish flowers, for garnish
kale leaves
olive oil, to taste
for the beef jus:
7 ounces|198 grams ground beef
2 tablespoons extra virgin olive oil
4.2 cups|994 ml chicken jus
2 tablespoons unsalted butter
kosher salt, to taste
fresh lemon juice, to taste
Directions
- Make the wagyu: Remove the fat and silver skin from the chuck flap of the beef. Season with kosher salt and freshly ground black pepper, to taste. Vacuum pack and cook at 125°F|51°C for 24 hours. Allow to cool. Alternatively, heat olive oil in a cast-iron skillet over medium-high. Season the wagyu with salt and pepper and cook, flipping once, until cooked to desired doneness. Transfer to a cutting board and allow to rest for at least 10 minutes before carving.
- Make the celery root purée: In a skillet, heat the olive oil over high. Add the celery root and cook with a lid (no color should be obtained). Purée immediately. Add the cream and xanthan, if using. Once smooth and glossy, add 3 grams of truffle oil per kilogram of puree (0.1 ounce per 4 cups of puree) and the summer truffle.
- Make the kale purée: Heat the 3 gallons of water, salt, and baking soda to a rolling boil. Blanch kale for 3 to 4 minutes, until tender and green. Refresh kale in a large ice bath. Drain. Purée and add chicken stock until smooth and the correct consistency is achieved. Finish with 0.5 of xanthan (if using).
- Make the kale salad: Toss the kale with the lime juice and salt. Toss the kale leaves and radish slices with lime juice, olive oil, and salt.
- Make the beef jus: In a large skillet, heat olive oil. Add ground beef, cook, stirring and breaking up, until browned, about 5 minutes. Take care to remove the fat. Cover ground beef with chicken jus. Reduce and cook for 30 minutes. Strain beef. Whisk in butter and season with lemon juice and salt.
- To serve, slice the beef and arrange on a plate. Dot celery root purée and the kale purée around. Arrange the sliced kale on top. Top with the radish slices and kale leaves and drizzle with the beef jus.
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