Seared Sirloin of Japanese Kobe Beef, Petite Vegetable Salad, Braised Carrot, German Butter Ball Potatoes, Point Reyes Blue Cheese, Red Wine Demi Glace
1 pound Japanese Wagyu Kobe Beef Sirloin(cut into four pieces)
Sea Salt and Black Pepper, finishing salt
Method: Towel Dry Beef and add Salt and Pepper. Sear in Hot oil for approximately 2 mins on each side. Remove and allow to rest. Do not cook past Med. Rare. When meat is done, slice very thinly and lightly apply finishing salt.
Petite Arugula, Red Ribbon Sorrel, Red Mustard Greens
2oz. Point Reyes Blue cheese
Shaved Asparagus (lightly steamed and chilled)
Fine julienne yellow squash
Fine julienne watermelon radish
White truffle oil
Fine sea Salt and freshly ground pepper
Squeeze of lemon juice
Method: Toss vegetables together gently and add truffle oil and lemon, salt and pepper.
8 German Butter Balls Potatoes (peeled and Boiled)
8 oz. unsalted Butter
Method: Peel potatoes and boil until fork tender. Pass through a ricer and add butter salt and pepper to taste.
4 oz. pineapple juice
2 oz. butter
1 oz. honey
Method: Peel Carrots and boil whole until fork tender. Drain water and add juice, butter and honey.
Sauce: Reduce one bottle of red wine to one cup and add two cups of rich beef or veal stock. Reduce to one cup again. Salt to taste.