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Wagyu bavette, merg crust, potato époisses soufflé and chanterelles

The recipe below was created by Erwin Grijsen Culinary Advisor HANOS Amsterdam: "Wagyu is characterized by beautiful marbling."

Ingredients

winter vegetables, such as chanterelles
Veal jus
Wagyu bavette

150Portobello
1Garlic clove
150marrow
15Parsley
10Panko

500Dry mashed potatoes
1Egg yolk
1container of époise
1Cream
1Egg

Preparation

  1. Cut the marrow and portobello into a fine brunoise.
  2. Chop the garlic.
  3. Place two Teflon pans on the heat and get them very hot.
  4. Sauté the marrow until it becomes a bit crispy and set aside on a sieve so most of the fat drains off.
  5. Sauté the portobello together with the garlic, season, and add the parsley.
  6. Now mix the panko into the mixture in a bowl. 

  1. Mix the mashed potatoes together with the époise, cream, egg, yolk, and salt.
  2. Place the purée in a mold and bake for about 10 minutes at 180 degrees.

  1. Cook the bavette until medium, let it rest, and slice it.
  2. Loosely spoon the marrow crust over it and gratinate under the salamander.
  3. Place the soufflé on the plate.
  4. Finish the dish with winter vegetables and a veal jus.