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Terrine of wagyu chuck

Wagyu beef is considered the most tender, juicy, and delicious beef in the world. For this terrine, we use the chuck tender.

Ingredients

1ganache au foie gras de canard
1Veal jus
2Gelatin sheets
Crème fraîche
2Nori sheets
micro salad
1Wagyu chuck
white beer jelly

Preparation

  1. Soak the gelatin sheets in cold water
  2. Cook the wagyu chuck sous-vide for 30 minutes at 50°C. Heat the veal jus and dissolve the soaked gelatin in it. Add the ganache au foie
  3. Cut the cooked chuck into strips of 1.5 cm
  4. Line a terrine mold with butcher's foil, place a sheet of nori inside, pour a layer of ganache over it, and place strips of chuck on top
  5. Pour another layer of ganache over this and again place strips of chuck on top
  6. Finish with a layer of ganache and cover with a sheet of nori
  7. We place this terrine in the blast freezer and freeze it quickly to -9°C