Wagyu Albufera with Truffle Potatoes Chef Christopher Engel, Aureole NY

Recipe

A blend of rich flavors and elegance.

Ingredients:

Truffle Potato Mousseline

2lb Idaho potato, peeled

1/4 c cold butter

1c hot heavy cream

2T black truffle, finely chopped

1T parsley chiffonade

How to Make: 

1. Cut the potatoes into 1’ pieces and cover with cold water and 4T of salt.

2. Bring the potatoes to a boil and cook until tender.

3. Strain the potatoes and push them through the food mill or ricer.

4. Mix into the potatoes' heavy cream, butter, black truffle, and parsley.

5. Cover with plastic wrap and hold warm.

Wagyu Beef Tenderloin

Ingredients:

2, 8oz wagyu beef tenderloin

Salt

pepper

olive oil

¼ c butter

2 rosemary sprigs

3 cloves garlic

How to Make:

 1. Heat a sauté pan over medium heat and add the oil.

2. Season the beef with salt and pepper and sear in the oil on both sides.

3. Once the tenderloin is seared transfer it to a baking pan lined with a rack and cook a 350F for 8 minutes.

4. In the same pan used to sear the beef, melt the butter with the rosemary and garlic.

5. After the wagyu is cooked, let it rest for 10 minutes.

5. Just before slicing, brush with the reserved butter.

Sourdough Croutons

Cut the sourdough bread into ¼’ X  1/4’ pieces. Toss lightly with olive oil and toast until lightly browned and crispy.

Albufera sauce 

2c demi-glace

1/4c foie gras terrine

½ tsp smoked paprika powder

2T cognac

How to Make:

1. In a sauce pot over medium-high heat bring the demi-glace to a boil. Add the smoked paprika powder and cognac.

2. Using a hand blender, incorporate the foie gras terrine.

3. Keep the Albufera sauce warm in a sauce pot.