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.
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• Use 8 wedges and it's a good idea to prepare them at least a day in advance. See the recipe here.
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• 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.
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• 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.
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