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Pan Seared Miyazakigyu Wagyu Ribeye with Bearnaise Sauce and Pommes Frites
Prep Time: 90 Minutes
Cook Time: 60 Minutes
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Pull the Miyazakigyu Wagyu ribeye from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
One hour before cooking the beef, pull the Miyazakigyu Wagyu ribeye from the refrigerator, and remove it from the packaging. Place it on a plate, and allow it to come to room temperature.
PREPARING THE POTATOES (FIRST FRY)
Heat the vegetable oil in a large pot on medium-high heat until it reaches 300°F.
Make sure your potatoes have been cut into long strips, and then fry the potatoes in batches.
When the potatoes float, pull them out with a slotted metal spoon.
Place the potatoes on a cookie sheet to drain.
Once all of the potatoes have been par-cooked, place the cookie sheet (with the potatoes on it) in the freezer for 1 hour.
PREPARING THE MIYAZAKIGYU WAGYU RIBEYE
In a large cast iron skillet, heat 2 tablespoons of grapeseed oil until almost smoking.
Season the Miyazakigyu Wagyu ribeye with kosher salt and freshly ground black pepper.
Add the ribeye to the cast iron skillet, and sear the steak on both sides for 2 minutes (for a medium-rare finish) until it’s a nice golden brown.
PREPARING THE POMMES FRITES (SECOND FRY)
Take the par-cooked (already fried once) potatoes out of the freezer.
Reheat the vegetable oil (that was used for the first round of frying) on medium-high heat until it reaches 360-380°F.
Toss the par-cooked potato strips in the rice flour.
In batches, fry the potatoes for a second time until they are golden brown.
Pull the potatoes from the pot with a slotted metal spoon.
Let the oil drain off. Toss in a bowl.
Season immediately with kosher salt, freshly ground black pepper, and a little bit of ancho chile powder.
Repeat the process until all of the pommes frites are done.
PREPARING THE BEARNAISE SAUCE
In a saucepan over medium-high heat, put the white wine vinegar, white wine, minced shallots, crushed black peppercorn, and 1 tablespoon of chopped tarragon leaves (reserve the remaining chopped tarragon leaves for later) into a small saucepan.
Bring just to a boil, and then reduce the heat to a simmer. Cook for approximately 7 minutes until there are only 2 tablespoons of liquid left.
Strain the liquid into a medium-size metal bowl, and discard the solids. Set aside to cool. This is your vinegar reduction.
Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil. Then, turn off the heat
Grab the bowl with the vinegar reduction, and add the egg yolks. Whisk until the mixture is frothy (lots of little bubbles).
Place the bowl on top of the saucepan with the recently boiled water (making sure that the water does not touch the bottom of the bowl).
While the bowl is sitting over the saucepan, continue to whisk the yolks until they thicken. This takes approximately 5 to 7 minutes (you should just about double the volume of the yolks).
In a steady stream, whisk in the melted unsalted butter. Whisk fast to combine and emulsify.
Remove the bowl from the saucepan occasionally to check the bottom of the bowl with your hand – make sure it is not getting too hot, as you don’t want to overcook the eggs.
Taste the sauce, and season with kosher salt.
If the flavor is not sharp enough, add a splash of lemon juice.
If the sauce is too thick, stir in a splash of hot water.
Add the remaining 1/3 tablespoon of chopped tarragon leaves. This is your bearnaise sauce.
Slice the rested Miyazakigyu Wagyu ribeye into half-inch pieces.
Top with the bearnaise sauce, and serve with the pommes frites.
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