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Abu Dhabi, UAEThursday 21 June 2018

How to make... Grilled Wagyu tenderloin 

Daniel Vicente Antunes, chef de cuisine at the Capital Grill at Dusit Thani Abu Dhabi, gives us a lesson in making tender grilled Wagyu steak, with bearnaise sauce, carrot puree and chunky chip

Grilled Wagyu Steak with carrot puree and sauce dish made by Daniel Vicente, Chef at the Capital Grill restaurant at Dusit Thani hotel in Abu Dhabi Pawan Singh / The National 
Grilled Wagyu Steak with carrot puree and sauce dish made by Daniel Vicente, Chef at the Capital Grill restaurant at Dusit Thani hotel in Abu Dhabi Pawan Singh / The National 

Bearnaise sauce

Ingredients

2 shallots, finely chopped

½ tsp crushed black peppercorns

1 tbsp torn tarragon leaves

3 tbsp white vinegar

2 egg yolks

175g clarified butter

Squeeze of lemon

Salt and pepper to taste

Method

Combine the chopped shallots, black peppercorns, tarragon and white wine vinegar in a small saucepan

Boil and reduce in volume by half. Leave to cool

Once cool, mix with the egg yolks and 3 tbsp cold water in a bowl over simmering water until a thick ribbon stage has been achieved

Remove the bowl from the pan and ladle in warm clarified butter slowly, whisking continuously until it has all been added

Add a squeeze of lemon juice and then season with salt and pepper, before straining through a sieve. Add some snipped tarragon leaves and keep warm

Daniel Vicente, Chef at the Capital Grill restaurant making the Grill Wagyu Steak with carrot puree and sauce dish at Dusit Thani hotel in Abu Dhabi. Pawan Singh / The National
Daniel Vicente, Chef at the Capital Grill restaurant making the Grill Wagyu Steak with carrot puree and sauce dish at Dusit Thani hotel in Abu Dhabi. Pawan Singh / The National

Grilled fillet steak

Ingredients

220g Wagyu tenderloin steak

Salt, pepper to taste

Dash of vegetable oil

Method

Rub steak with pepper, salt and oil

Cook it to taste on a very hot grill or pan, then reserve

Carrot puree

Ingredients

2 carrots

1 sliced onion

150g of butter

Method

Peel the carrots and dice into small pieces

Heat grill pan with butter. Add the onion and cook for 5 minutes, then the carrot and let it overcook. Check the seasoning, blend smoothly and reserve

Chunky chips

Ingredients

One desiree potato

Vegetable oil for frying

Method

Peel and cut the potatoes into required size

Simmer in salted water until well cooked then remove, drain and cool

Fry at 180°C for 2 minutes then remove from fryer and allow to cool

Finish in fryer at 210°C until golden brown

Finally, warm all the prepared items. Dress the plate as in the picture above, adding some fresh micro herbs and Maldon salt

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