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Seared Feather Blade of Wagyu Beef with Shallot Rings, Beetroot Purée, Kale, Sautéed Potatoes, and Beef Jus

Luxury Wagyu beef steaks served with earthy beetroot purée, crispy shallot rings, sautéed new potatoes, and vibrant kale.

BeefMain CourseDinner PartyLuxuryWagyu
Estimated Nutrition
Calories
780.1
kcal / serving
3120.4 kcal total
Carbs
29.6g
per serving
118.4 g total
Fat
52.7g
per serving
210.8 g total
Protein
47.1g
per serving
188.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
150
ml
Beef Jus
or reduced beef stock
Dairy
1
knob
Butter
for finishing kale
2
piece
Eggs
free-range, lightly beaten
50
g
Butter
for sautéing potatoes
1
knob
Butter
for pan-frying beef
GrainsCereals
50
g
Plain Flour
for coating
75
g
Japanese Breadcrumbs
Panko
Liquids
350
ml
Apple Juice
enough to cover beetroot
Meat
600
g
Wagyu Feather Blade Steaks
4 steaks of 150g each, 1cm thick
NutsSeeds
1
pinch
Salt
for beetroot
3
sprig
Mint
one for boiling, two finely chopped
OilsFats
1
l
Vegetable Oil
for deep-frying
1
tbsp
Rapeseed Oil
for potatoes
1
tbsp
Rapeseed Oil
for beef
Vegetables
250
g
Beetroot
raw, peeled and diced
250
g
Kale
leaves picked
1
piece
Banana Shallot
peeled, sliced into 0.5cm rings
400
g
New Potatoes

Method

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