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

A masterclass in heat and harmony, featuring A5 Wagyu beef encrusted in toasted Szechuan peppercorns, served over a velvety smoked sweet potato purée and finished with a fermented chili-infused bone marrow jus.

Ingredients

Cooking Instructions

1. 01

   Pass the roasted sweet potatoes through a fine-mesh tamis. Emulsify with 30g of butter and smoked paprika over low heat until a silky, aerated purée is formed. Season with salt and keep warm in a bain-marie.

2. 02

   Coarsely grind the toasted Szechuan and black peppercorns in a mortar and pestle. Press the spice blend firmly onto all sides of the Wagyu striploin to create an even crust.

3. 03

   In a small saucepan, sauté the minced shallots until translucent. Add the Doubanjiang and 'bloom' the paste in the fat for 60 seconds until fragrant and the oil turns red.

4. 04

   Deglaze the pan with rice vinegar, then add the beef stock. Reduce the liquid by two-thirds over medium-high heat until it reaches a syrupy consistency. Strain through a chinois and whisk in the remaining 20g of cold butter to mount the sauce (monter au beurre).

5. 05

   Sear the Wagyu in a ripping hot cast-iron skillet, starting with the fat cap to render it down. Sear for 2 minutes per side for a perfect medium-rare, ensuring the peppercorn crust toasts but does not burn.

6. 06

   Rest the beef on a warm wire rack for at least 8 minutes to allow the juices to redistribute and the internal temperature to stabilize.

7. 07

   To plate, create a sweeping motion with the sweet potato purée across the plate. Slice the Wagyu into 1-inch thick medallions and arrange atop the purée. Finish by drizzling the fermented chili jus around the beef.