Sichuan Peppercorn Crusted Wagyu...Sichuan Peppercorn Crusted Wagyu with Fermented Chili Jus

A masterclass in heat and luxury, featuring A5 Wagyu beef crusted in numbing Sichuan peppercorns, served with a velvet smoked sweet potato purée and a complex fermented chili reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the Smoked Purée: Scoop the flesh from the roasted sweet potato into a high-speed blender. Add 30g of butter and a pinch of salt. Blend until completely smooth and pass through a fine-mesh chinois. Keep warm.

2. 02

   Prepare the Crust: Combine the ground Sichuan and black peppercorns. Pat the Wagyu dry and press the peppercorn mixture firmly onto all sides of the beef to form a uniform crust.

3. 03

   Sear the Beef: Heat a stainless steel pan over medium-high heat. Since Wagyu is high in fat, no oil is needed. Sear the steak for 2 minutes per side for medium-rare, basting with smashed garlic in the final minute. Remove and rest for 8 minutes.

4. 04

   Create the Jus: In the same pan, drain excess fat but keep the fond. Add the Doubanjiang and fry for 30 seconds until fragrant. Deglaze with beef broth, scraping the bottom. Reduce by half.

5. 05

   Finish the Sauce: Remove the pan from heat and whisk in the remaining cold butter one cube at a time until the sauce is glossy and emulsified.

6. 06

   Plating: Place a generous swipe of sweet potato purée on the plate. Slice the Wagyu into thick medallions and layer over the purée. Spoon the fermented chili jus around the beef and finish with a few drops of chili oil.