This is another dish I have to bring back for the Christmas party as it's one of the favourite dish of the year. Fatty melt in your mouth wagyu makes it such a special treat for the family during the festive season. Potato pavee was time consuming to make and takes a bit of preparation in advance, but defiantly worth the effort and the one of the most talked about dish of the night, so much so that it nearly stole the spotlight from the beef!
Difficulty: Medium
Time: 2-3 hours
Serves: 12
Ingredients
Steak
- 2 x 600g striploin wagyu MS9+
Potato Pavee
- 5 medium sized Dutch cream potatoes
- 200g thick cream
- 100g melted butter
- salt
- pepper
Black Garlic and Aged Balsamic Vinegar Emulsion
- 2 black garlic bulb
- 2 egg yolk
- 4 tsp aged balsamic vinegar
- 120g clarified butter
- salt
- pepper
Garnish
- fresh chives sliced
Method
Day Before
1. Pre-heat the oven to 180 degrees.
2. Peel the potatoes and thinly slice with Mandoline and place it in a bowl. Pour in the cream and season with salt and pepper. Mix it well.
3. Line a baking tray with baking paper, allowing the sides to overhang and leave enough to cover the top of the baking tray later on.
4. Place a layer of the sliced potato on the baking tray, brush with butter before laying another layer. Repeat until it's finished. Fold over the baking paper and cover with foil. Bake for 1 hour until the potato is tender. Uncover and cook for a further 30 minutes until it's golden. Set aside to cool. Place a heavy object such as milk cartons on the top to compress and leave it in the fridge overnight.
5. Roughly cut up the black garlic bulb and soak with just enough hot water overnight.
On the Day
1. Set up charcoal BBQ.
2. Blend the black garlic with just enough water to turn it into a tick paste. Set aside.
3. Melt the butter in a small pan, set aside for later.
4. To make the black garlic and balsamic emulsion, place the egg yolk in a heat proof glass bowl and place it over a bain marie on medium heat and whisk continuously till the mixture thickens enough to coat the back of a spoon. Take it off the heat and slowly incorporate all the clarified butter. Add splashes of water if it's too thick until it has achieved the desired consistency. Add the 1 teaspoon of black garlic paste, 2 teaspoon of aged balsamic vinegar, salt and pepper and mix well together. Taste and adjust seasoning by adding more black garlic paste, balsamic vinegar and salt and pepper as required. Keep warm and set aside.
5. Take the potato pavee out the baking tray, remove the baking paper and cut to size. Heat up some butter over medium heat in a pan and gently fry all sides of the potato pavee until golden. Set aside and keep warm. Garnish with sliced fresh chives before serving.
6. Add cherry branches when the charcoal is ready and cook the steak over fire till medium rare. Rest for 5-10 minutes before slicing.
7. Place sliced steak on a plate, next to potato pavee, and serve with the black garlic and aged balsamic emulsion. Enjoy!
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