This week’s recipe comes from Royal Caribbean International.
Ingredients
(Wagyu Steak)
3 (1 pound) (450 g) Wagyu or Kobe strip steaks
Salt and freshly ground black pepper
1 tablespoon (15 ml) vegetable oil
(Shiitake “Bacon”)
5-ounce (140 g) shiitake mushrooms, thinly
sliced
1/3 cup (90 ml) canola oil
Salt
(Celery Root Cream)
1 pound (450 g) Idaho potatoes, peeled and
cubed
½ pound (250 g) celery root, peeled and cubed
2 tablespoons (30 g) butter, cubed
1 cup (240 ml) heavy cream
Salt and freshly ground white pepper
(Red Wine Demi-Glace)
¼ cup (60 g) butter
1 small yellow onion, finely chopped
¼ cup (60 ml) red wine
½ cup (120 ml) veal demi-glace
(Garnish)
Chervil sprigs• 1/4 bunch basil, finely chopped
Preparation
Preheat oven to 165oC. To make the Chimichurri
for the shiitake bacon, place mushrooms in large
glass or stainless steel bowl. Add oil & salt, mix
well. Transfer on a baking sheet line with silpat
and spread evenly. Bake for 30 mins or until
crisp. Place potatoes in stockpot with enough
cold salted water to cover them by 2-inches.
Bring to boil & cook for 5 mins. Add celery root
and simmer for 15 mins or until vegetables are
tender. Drain well and push through a food
mill fitted with the medium size disk into a
saucepan. Stir in butter & heavy cream. Season
with salt & pepper and keep warm. For steaks,
preheat broiler for 5 mins over high heat. Broil
seasoned steaks to desired degree of doneness,
about 10 mins for rare & 14 mins for medium.
Transfer to warmed platter, tent loosely with
aluminum foil. Let stand for 10 mins. For sauce,
in a small saucepan over medium heat, melt ½
tablespoon (7.5 g) butter and sauté onion for 3
mins. Deglaze with red wine and reduce by half.
Stir in veal demi-glace and simmer for 10 mins.
Remove from heat and whisk in butter a little at
a time. Cut steaks diagonally in thick slices and
place atop celery root cream. Top with shiitake
bacon and finish with a spoonful of red wine
demi-glace & fresh chervil.
