Wagyu Ribeye Steak with Truffled Mash
Wagyu beef is one of Fine Food Specialist's true specialty products, it's been a firm favourite with customers since the company launched, and for good reason. Good quality Japanese wagyu beef promises a very high fat content that creates a marbled effect running through the meat, this keeps it moist and flavorsome as it cooks. The process of getting the beef to produce itself in such a succulent way is shrouded in mystery, it is hinted that Japanese farmers actually massage the cattle, some say that it's all due to a specific diet regime.
The secret of Wagyu Beef is held close to the hearts of Japanese farmers, a tradition passed down through the ages. Once a very hard to find product, we have established a supply chain that means we can provide authentic Japanese wagyu beef on a next day delivery service to our customers. Wagyu beef steak - just like with most beef available in supermarkets - is best kept simple, and should never be overcooked. I have paired a ribeye cut with a simple truffle mash, letting the fat from the beef provide the moisture. This dish is decadent, whilst not over-complicated, it's fantastic way to show off your culinary skills without causing too much stress.
- 400g, maris piper potatoes
- 2 x 400g, wagyu ribeye steaks
- 1 tbsp, white truffle oil
- 50g, unsated butter
- Pinch of Sea salt, to taste
1. Chop the potatoes into quarters, bring them to the boil in a pan of lightly salted water. Once they have softened, mash until fluffy. Add butter and stir in with a fork, fluffing as you do so, then mix in the white truffle oil.
2. Once the mash is ready, salt the steaks generously on both sides. Heat some oil in a heavy-bottomed frying pan and cook the beef on both sides, until cooked to your preference (personally I recommend cooking to medium-rare). Serve with the mashed potato.