Wagyu Beef and sauteed white asparagus | Beef and Pork | DW | 24.05.2017
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Beef and Pork

Wagyu Beef and sauteed white asparagus

The Elmau Palace hotel offers world-class music concerts -- and top cuisine, as well. Chef Mario Orti shows Euromaxx viewers how to prepare a wagyu steak, with asparagus and roast potatoes.

Steak (4 people):
4 180 gram Wagyu filet steaks
Olive Oil 
·    Butter 
·    Salt and pepper
·    Rosmary & Thyme 
·    1 crushed clove of garlic
Season the meat with salt and pepper. Heat the oil in a pan, add butter and sear the meat on all sides. Place in the oven, preheated to 80 degrees Celsius for around 12 minutes. Brown once again with rosmary, thyme and garlic just before serving. Serve the meat with asparagus and parsley potatoes.
 
Asparagus:
20 stalks of white aspagus
3 shallots
1 tablespoon butter 
1 tablespoon chopped parsley
1 tablespoon chopped tarragon 
1 tablespoon chopped chives
1 tablespoon sugar
1 dash lemon juice
Salt
Pepper
Grated nutmeg

Peel and dice the shallots. Peel the asparagus (you can mix green and white asparagus if you want) and cut into strips lengthwise. Melt butter in a pan and sautee until slightly translucent. Add the shallots and cook around 8 minutes the asparagus with the sugar until it is caramelized and al dente. Add the lemon juice and the herbs and season with salt, pepper, and nutmeg.

Potatoes:
600 g La Ratte potatoes
1 tablespoon butter
1 tablespoonn chopped parsley
Salt 
Peel the potatoes and cook in salt water until al dente. Melt butter in a pan, satuee the potatoes and garnish with parsley.

Enjoy!

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