Wagyu Ambassador Chef Robyn Quist shares her luxurious recipe for Wagyu New York Strip Steak au Poivre with Hasselback Potatoes and Prosciutto-wrapped Asparagus Bundles. You can follow how Chef Robyn does it step-by-step in the following video!
INGREDIENTS
For Hasselback Potatoes:
- 4 Medium Potatoes (6 ounces each, peeling is optional)
- 1/3 cup butter, melted and divided
- 1/2 teaspoon Salt
- 1 tablespoon Unseasoned fine dry breadcrumbs
- 1 tablespoon freshly grated Parmesan Cheese
- Chives for garish, optional
For Prosciutto-wrapped Asparagus Bundles:
- 2 pounds Asparagus, bottom thirds discarded
- 6 slices of Italian Prosciutto
- Kosher Salt and Black Pepper
- Olive Oil
- 2 ounces grated Parmesan Cheese
For Steak au Poivre:
- 4 Wagyu New York Strip Steaks (8–10 oz each)
- 1 teaspoon Salt
- 2 tablespoons black peppercorns, coarsely crushed
- 2 tablespoons Canola Oil
- 1 tablespoon COLD Butter
- 1/3 cup Cognac, plus 1 tablespoon
- 1/2 cup Cream
- Parsley, for garnish
INSTRUCTIONS
Prepare the Hasselback Potatoes first as they take the longest to bake, then prepare your Prosciutto-wrapped Asparagus, and finally the Steak au Poivre.
For Hasselback Potatoes:
- STEP 1: Preheat oven to 425 degrees. Place a potato between the handles of 2 wooden spoons. Slice each potato crosswise at 1/8 inch intervals, cutting to within 1/4 inch of the bottom of the potato. The spoon handles prevent you from slicing all the way through. Repeat with remaining potatoes.
- STEP 2: Arrange potatoes spoke-fashion in a buttered 10-inch pie dish. Drizzle 2 tablespoons of melted butter evenly over potatoes and sprinkle with salt.
- STEP 3: Bake potatoes at 425 degrees on middle oven rack for 30 minutes. Sprinkle breadcrumbs over potatoes, drizzle with remaining melted butter, and bake for 20 more minutes.
- STEP 4: Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden. Garnish with chives if desired.
For Prosciutto-wrapped Asparagus Bundles:
- Preheat oven to 400 degrees
- Fill a large pot with water and bring to a boil. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green color. Allow to chill for 2-3 minutes. Drain and pat the asparagus dry.
- Gather 6 asparagus spears into a bundle with the tips together and wrap a slice of prosciutto securely around the middle. Repeat and make 6 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1-1/2 tablespoons of olive oil. Place the bundles seam side down in the baking dish, arranged side-by-side, with the tips facing the same way. Sprinkle with 3/4 teaspoon Kosher salt, 1/2 teaspoon pepper, and the parmesan and bake for 12 to 15 minutes, until the cheese melts and starts to brown.
For Steak au Poivre:
- Let steaks sit at room temperature for 30 minutes.
- Season with salt and some crushed black peppercorns.
- In a large pan, heat the oil until it’s almost smoking. Add the steaks. Sear for 3 to 4 minutes over medium-high heat.
- Flip steaks and cook for another 3 to 4 minutes for medium rare.
- Remove the steaks from the pan; cover with aluminum foil to rest.
- Add the butter to the pan; toast the remaining peppercorns over medium heat for 1 minute.
- Add 1/3 cup Cognac; reduce by 2/3 over high heat.
- Add the cream and reduce by 2/3 or until the cream coats the back of the spoon.
- Add the remaining Cognac. Season to taste and spoon the sauce over the steaks. Garnish with parsley if desired.
NOTES
Chef Robyn Quist is originally from Hastings, Nebraska, and now lives outside of Lincoln, Nebraska, with her husband Jeremy. She has been a Private Chef for the past 13 years and is also a Chef Instructor for Art & Soul in Lincoln. Chef Robyn has been featured in the Lincoln Journal Star for a class she did honoring Anthony Bourdain and his recipes. “Bourdain is one of my favorite chefs and has been a culinary inspiration to me,” said Chef Robyn, who spends her spare time creating and writing recipes. She is passionate about creating dishes and recipes that include local ingredients from local producers. She and Jeremy have four children.
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Wagyu beef is renowned worldwide for its exceptional marbling, tenderness, and rich flavor. But what makes this luxurious beef so special? It all begins with the care and attention that goes into raising Wagyu cattle. At Plum Creek Wagyu, we take pride in the entire process—from ranch to table—ensuring that each step is carefully managed to deliver a product that exceeds expectations. In this post, we’ll walk you through the journey of Wagyu beef, highlighting the meticulous process that ensures the highest quality beef for your table.
Step 1: Raising Wagyu Cattle with Care
The journey of Wagyu beef begins with the careful raising of Wagyu cattle on our farm in Lincoln, Nebraska. Unlike traditional cattle, Wagyu are known for their superior genetics and distinct characteristics, which contribute to the marbling and tenderness that make their beef so highly sought after. At Plum Creek Wagyu, we raise our cattle in a stress-free environment, allowing them to graze on lush, green pastures and enjoy ample space to roam. The well-being of our cattle is our top priority, and we follow ethical and humane practices to ensure they are treated with respect and care.
In addition to the natural grazing, our cattle are fed a specially formulated diet that includes a mix of high-quality forage and grains. This diet plays a key role in developing the unique marbling that sets Wagyu beef apart from other cuts of beef. The marbling process is gradual, with the fat weaving through the muscle fibers, resulting in that signature buttery texture and rich flavor that Wagyu is known for.
Step 2: Expert Butchering for Quality Cuts
Once our Wagyu cattle reach the optimal age, they are carefully processed at local, USDA-certified facilities. Here, the cattle undergo a precise and humane butchering process, where skilled butchers carefully break down each carcass to ensure the highest quality cuts. Whether it's a tender steak, juicy roast, or flavorful brisket, every cut is handled with the utmost care to maintain the integrity of the beef.
At Plum Creek Wagyu, we are committed to providing our customers with premium cuts that highlight the marbling and tenderness of our beef. Our cuts are expertly packaged and labeled to make sure you receive the freshest and highest-quality product.
Step 3: Dry and Wet Aging for Optimal Flavor
Once the beef is cut, the next step is aging. Aging Wagyu beef is crucial in developing its flavor and enhancing its tenderness. We use both dry aging and wet aging techniques to bring out the best in our beef.
Dry aging involves hanging the beef in a controlled, chilled environment for several weeks. During this process, the beef loses moisture, concentrating its flavor, and the natural enzymes break down the muscle fibers, making the beef more tender.
Wet aging, on the other hand, involves vacuum-sealing the beef in plastic bags, allowing it to age in its own juices. This method is faster and results in a slightly different texture, but it still enhances the flavor and tenderness of the meat.
Both techniques help produce Wagyu beef with unparalleled flavor, ensuring that each bite is as tender and flavorful as possible.
Step 4: The Farm-to-Table Experience
After aging, the beef is ready to be packaged and shipped to our customers. At Plum Creek Wagyu, we focus on maintaining the highest standards of quality throughout the entire process. Whether it’s a special occasion or a simple family meal, we want every customer to enjoy the exceptional experience that comes with dining on Wagyu beef.
We offer local delivery to our customers within a 30-minute radius, ensuring that the beef is fresh and arrives at its destination as soon as possible. For those further away, we take extra care in packaging and shipping to ensure that your Wagyu arrives in perfect condition, ready for you to enjoy.
Step 5: Enjoying the Luxurious Flavor of Wagyu Beef
The final step of the journey is when you get to enjoy the fruits of our labor. Whether you’re grilling a juicy Wagyu steak, braising a Wagyu roast, or preparing a flavorful stew, every cut of Plum Creek Wagyu delivers an unforgettable eating experience. The unique marbling ensures a buttery texture, and the flavor is unmatched, making it a premium choice for any occasion.
