Chef Jonathan Pepera, Double 8 Cattle Company Contributor
PREPARING THE FULLBLOOD WAGYU TENDERLOIN
Trim Fullblood Wagyu tenderloin to resemble a barrel or log. Season generously with kosher salt and freshly ground black pepper.
Sear all sides of the tenderloin in a cast iron skillet on high heat.
Place seared tenderloin in cooler/refrigerator until completely chilled.
PREPARING THE MUSHROOM DUXELLE
Mince the chanterelle mushrooms, shallots, and garlic. Place in a dry skillet with no oil.
Cook ingredients over medium heat until all liquid is gone.
Add minced rosemary and thyme, as well as the marsala wine. Cook until all liquid is absorbed.
Place on a sheet tray, and place in the cooler/refrigerator to chill.
PREPARING THE CHICKEN MOUSSE
Preheat oven to 325 degrees.
Place the cubed chicken breast, egg, and heavy cream in the food processor and run until smooth. Pass mousse through a tamis (strainer).
Fold in the mushroom duxelle and minced chives. Season with kosher salt and freshly ground black pepper.
Spread mixture on a nonstick silicone baking mat in an even layer 1/8 inch thick.
Place in oven at 325 degrees for 3-4 minutes. It should be pliable. Cool down at room temperature.
Pull out a good amount of plastic wrap and lay flat on the table.
Place the cooked chicken mousse down on plastic wrap.
Place Fullblood Wagyu tenderloin on top. Then, remove for a template to see where to trim on the ends.
Sprinkle Activa TG (meat glue) on top of mousse. Place tenderloin on top. Using the plastic wrap, begin rolling the mousse until the tenderloin is completely covered.
Wrap tightly by twisting both ends.
Place in a vacuum seal bag, and seal.
Place in a sous vide bath at 129 Fahrenheit for two hours. Remove from bag.
Pat dry, and torch with propane torch.
Brush with olive oil and season with finishing kosher salt.
Cut into portions and serve. Enjoy!