Chef Jason Fullilove Aussie Wagyu Striploin Benedict

Method

Wagyu Striploin: 

• Season the beef striploin with salt and pepper.  
• In a saute pan over medium-low heat, slowly rendering the trimmed fat.  
• Strain the rendered fat and reserve for cooking the potato pavé and frying later. 

 Potato Pavé: 

• In a small saucepan, heat the cream and butter until warm. Season with salt and pepper. 
• Layer the thinly sliced potatoes in a baking dish, pouring a little of the warm cream mixture between each layer. Press the pavé down and then cover and refrigerate. Let the pavé cool completely overnight to firm up. 
• Preheat the oven to 350°F. Cut the firm pavé into rectangular portions. 
• Cover the dish with foil and bake for 1 hour or until the potatoes are tender. Set aside to cool. 

Jardinière: 

•  In a saucepan, combine the vinegar, water, sugar, and salt. Bring to a simmer. 
• Add the julienned vegetables and simmer for 2 minutes. Remove from the heat and let the vegetables cool in the pickling liquid. Drain before garnishing. 

 Poached Eggs: 

•  Bring a pot of shallow water to a gentle simmer and add the vinegar. 
• Crack each egg into a small bowl and gently slide it into the simmering water. 
• Poach for 3 to 4 minutes, or until the whites are set and the yolks are still runny. 
• Remove with a slotted spoon and drain on a paper towel. 

Mornay Sauce: 

•  In a saucepan, melt the butter over medium heat. 
• Add the flour and whisk constantly to form a roux. Cook for 2 minutes without browning. 
• Gradually whisk in the milk, stirring constantly until the sauce thickens. 
• Add the grated Gruyère and Parmesan cheeses, stirring until melted and smooth. 
• Season with salt, pepper, and a pinch of nutmeg. Hold warm for service. 

Plating 

•  Heat a cast-iron skillet over medium-high heat and add a generous amount of rendered beef tallow. 
• Deep fry or sear each side of a portion of pavé until golden brown and crispy. Drain and place the pavé on a plate. 
• Slice a 5-ounce portion of the seared beef striploin and layer it on top of the pavé. 
• Top the beef with a poached egg. 
• Generously spoon warm Mornay Sauce over the poached egg. 
• Garnish with julienned Jardinière vegetables for color and crunch.