Grade 10 Wagyu tenderloin, grilled Zucchini and Fondant potato

Grade 10 Wagyu tenderloin, grilled Zucchini and Fondant potato
Meat at BICE, Hilton Dubai Jumeirah Resort on 25 August, 2014

Ingredients

for one portion

140g Wagyu tenderloin
60g Green Zucchini
50g Potato
10g Rosemary
10g Garlic
50ml Veal Jus
10g Thyme
60g Butter
50ml Extra Virgin olive oil
10g Salt
5g Black pepper

Method

  • Peel the potatoes and cut as cylinder .
  • Place the potato in a deep sauté pan, covering it with water, butter, garlic, rosemary ,thyme, salt and pepper and cook until nice and tender.
  • Slice the zucchini very finely and grill on both side.
  • In a sauté pan heat some oil and mark the wagyu, 2 minutes each side. Finish in the oven for 6 minute at 190”
  • In a hot plate, place the zucchini, the potatoes , the wagyu , garnish with the herbs and serve with veal jus.