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