Served with Pommes Fondant, pickled red onions, and sauce beurre blanc
Recipe for sous vide culotte of wagyu
A roast sirloin tip from the exclusive wagyu cattle is a delicacy you should treat yourself, your family, and guests to.
In this recipe, you will find a detailed guide on how to prepare the sirloin tip roast using the Sous Vide method. When you use Sous Vide as a cooking technique, you can almost guarantee a tender sirloin tip roast that is perfectly cooked.
If you can’t get hold of wagyu beef, an ordinary sirloin tip will also reach new heights with this recipe.
Servings: People
Sous Vide Culotte of Wagyu
Served with Pommes Fondant, pickled red onions, and sauce beurre blanc
Ingredients
- 1 kg Beef Coulotte Wagyu
- 8 pcs. Baked Potato Preferably large
- 8 pcs. Pickled red onions Both
- 4 pcs. Egg Yolk
- 4 pcs. Egg
- 60 gram Sour Cream
- 400 gram Chicken Stock
- 500 gram Butter
- 1 pcs. Lemon Juice From a large lemon
- 500 gram stock We used beef stock from trimmed dry-aged beef rump end cut
Instructions
Sauce Beurre Blanc
- Melt the butter in a small pot and add the stock. Pour it into a jug and let it cool slightly.
- Find a small, heavy-bottomed pot and whisk the eggs, egg yolks, and crème fraîche until it foams slightly over low heat.
- Then, gradually add the butter/stock mixture while vigorously whisking (similar to a sauce bearnaise). Afterward, add salt, white pepper, lemon juice, and a bit of saffron.
- Use 8 wedges and it's a good idea to prepare them at least a day in advance. See the recipe here.
- Normally, we would cook a beef culotte for 7 hours at 54 degrees Celsius (129 degrees Fahrenheit) in sous vide/water bath. Wagyu meat is very tender, so we gave it 4 hours and 45 minutes at 54 degrees Celsius (129 degrees Fahrenheit).
- The meat was then seared quickly on each side in a very hot pan and sliced into thin pieces. Wagyu beef has an intense umami flavor, so you don't need as much meat as you might usually.
- Cut the large baking potatoes into squares and fry them in plenty of butter with fresh rosemary, thyme, salt, and pepper on all sides until a crust forms.
- Add the stock and cover the pan/pot.
- Cook them for 45 minutes on low heat, and they are ready to serve.
- Serve everything together. The mild sauce pairs perfectly with the extremely tender and flavorful meat.
