Name: Wagyu Striploin with Potato Gratin
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 lbs Wagyu Striploin Steaks; 2 lbs Yukon Gold Potatoes; 1.5 cups Heavy Cream; 1.5 cups Gruyère Cheese; 0.5 cup Parmesan Cheese; 2 tbsp Unsalted Butter; 6 cloves Garlic Cloves; 2 sprigs Fresh Rosemary; 1 tsp Fresh Thyme; 2 tsp Sea Salt; 1 tsp Black Peppercorns; 1 pinch Nutmeg

Meat

Wagyu Striploin with Potato Gratin

Experience the pinnacle of fine dining with buttery, melt-in-your-mouth Wagyu beef seared to a perfect crust. Served alongside a rich, golden-brown potato gratin infused with garlic and Gruyère, this dish is the ultimate celebration of flavor and texture.

Prep

45m

Cook

75m

Serves

Calories

980kcal

Qty	Ingredient
1.5 lbs 680 g	Wagyu Striploin Steaks
2 lbs 900 g	Yukon Gold Potatoes
1.5 cups 360 ml	Heavy Cream
1.5 cups 150 g	Gruyère Cheese
0.5 cup 50 g	Parmesan Cheese
2 tbsp 30 g	Unsalted Butter
6 cloves 18 g	Garlic Cloves
2 sprigs 4 g	Fresh Rosemary
1 tsp 2 g	Fresh Thyme
2 tsp 10 g	Sea Salt
1 tsp 5 g	Black Peppercorns
1 pinch 0.5 g	Nutmeg

2 Method

Step 1. Preheat your oven to 375°F (190°C). Butter a 9-inch baking dish.

Step 2. Peel the potatoes and slice them into very thin rounds (about 1/8 inch) using a mandoline. Keep them in a bowl of cold water, then pat dry.

Step 3. In a small saucepan, combine heavy cream, 3 smashed garlic cloves, thyme, and nutmeg. Bring to a light simmer for 5 minutes, then remove from heat to infuse.

Step 4. Layer the potato slices in the baking dish, seasoning each layer with salt and pepper. Pour the strained cream mixture over the potatoes. Top with grated Gruyère and Parmesan.

Step 5. Cover with foil and bake for 45 minutes. Remove foil and bake for another 20 minutes until the top is golden and potatoes are tender.

Step 6. Remove Wagyu steaks from the refrigerator 45 minutes before cooking to temper. Season generously with sea salt on all sides.

Step 7. Heat a heavy cast-iron skillet over high heat until smoking. Place the Wagyu in the dry pan (the fat will render instantly). Sear for 2-3 minutes per side for medium-rare.

Step 8. In the last minute of cooking, add butter, remaining garlic, and rosemary. Tilt the pan and baste the steaks continuously.

Step 9. Transfer the steaks to a warm plate and rest for at least 10 minutes to allow juices to redistribute.

Step 10. Slice the Wagyu against the grain and serve alongside a generous portion of the bubbling potato gratin.

·
Use a mandoline for the potatoes to ensure they cook evenly and create a uniform texture.
·
Wagyu fat has a lower melting point than standard beef; do not leave the steak unattended as it cooks very quickly.
·
Rub a cut garlic clove on the inside of the gratin dish before buttering for an extra layer of subtle aroma.
·
Letting the steak rest is the most important step to ensure the luxury fat stays within the meat.