Ingredients for the flat iron
- 400 g Wagyu flat iron steak
- Salt
- Pepper
To prepare the flat iron
Season the steak with salt and pepper, sear on all sides then vacuum-seal. Place in the preheated oven and cook for approx. 8 minutes at 68 °C with the steam setting. Leave to rest briefly then slice thinly.
Ingredients for the ravigote
- 50 ml Merlot vinegar
- 1 shallot, finely diced (brunoise)
- 1 tbsp capers, finely chopped
- Tarragon, fresh
- Chervil, fresh
- Parsley, fresh
- Mignonette pepper
To prepare the ravigote
Finely chop the herbs and mix everything together.
Ingredients for the pommes soufflées
- 2 potatoes, floury
- Vegetable oil
- Salt
To prepare the pommes soufflées
Peel 2 floury potatoes and cut into slices 3 to 4 mm thick using a mandolin or a slicing machine. Cut into round shapes using a cutter, then deep-fry the pieces in vegetable oil at 140 °C, keeping them moving constantly until they pop up. Remove from the oil and leave to cool slightly. Finish by deep-frying again at 180 °C and salt lightly.
Ingredients for the pepper sauce
- 10 g green peppercorns
- 10 g coriander
- 10 g parsley
- 50 g egg whites
- 100 ml sunflower oil
- Salt
To prepare the pepper sauce
Mix the pepper, egg whites and herbs together and slowly incorporate the oil. Season with salt to taste.
Cooking level
Preheated Flat iron, 8 minutes | Steam setting at 68 °C