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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From Farm to Table: Wagyu Beef and Angus Compared
When it comes to beef, not all cuts and breeds are created equal. However, one type of beef, specifically Wagyu beef, has managed to position itself as the ultimate symbol of culinary prestige. Angus, another highly esteemed beef variety, offers a different yet commendable experience. Both American Wagyu and Black Angus are celebrated by steak enthusiasts globally. But the question lingers, "Wagyu beef vs Angus – which is superior?" In this guide, we will journey from farm to table, comparing American Wagyu beef and Angus, and revealing why Wagyu, specifically Japanese Wagyu, stands as an unparalleled choice for those seeking the epitome of gastronomic pleasure.
Origins
The genesis of our tale lies in the origins of these cattle breeds. Wagyu, meaning "Japanese cow," hails from Japan. Bred for their extraordinary marbling, Wagyu cattle, including the esteemed Japanese Black, offer a beef characterized by a rich, buttery flavor that's truly unforgettable.
On the contrary, Angus, or Aberdeen Angus, originates from Scotland. While Black Angus cattle are admired for their hardiness and quality beef with decent marbling, they fall short of Wagyu's unrivaled excellence.
Breeding and Rearing
The way Wagyu and Angus cattle are raised contributes significantly to the distinctive qualities of their meat. Wagyu farmers employ meticulous, stress-free rearing techniques, enhancing the beef's marbling and contributing to the superior quality of both Japanese Wagyu cattle and American Wagyu cattle.
In comparison, Angus cattle, both Aberdeen Angus and Black Angus, are often reared more traditionally, freely grazing on pastures. Their ability to adapt to various climates allows more flexibility in their rearing but doesn't quite match the elaborate nurturing Wagyu cattle receive.
Marbling and Flavor
Marbling, the streaks of intramuscular fat, is pivotal in determining the quality, flavor, and tenderness of beef. Wagyu beef, famous for its exceptional marbling, delivers a sumptuous, melt-in-your-mouth experience that's truly second to none.
Angus beef, including certified Angus beef, presents good marbling but simply cannot match the intricate web of creamy fat inherent in Wagyu. That's why a Japanese Wagyu steak or even an American Wagyu steak leaves a lingering cascade of flavors on the palate.
The Taste Test: Wagyu Beef vs Angus
Thanks to their outstanding marbling, Wagyu steaks are renowned for their unrivaled richness and butter-like texture. Each bite of Wagyu beef, whether Japanese Wagyu beef or American Wagyu beef, is a journey through layers of taste – a delicious symphony of flavors that tantalizes the taste buds.
Angus beef, although tender and juicy, lacks the profound depth of flavor that is a hallmark of Wagyu. Its flavor profile, while satisfying, doesn't quite reach the levels of gastronomic opulence Wagyu provides.
Health Benefits: It's worth noting that Wagyu beef contains a higher percentage of omega-3 and omega-6 fatty acids, and its fat is more unsaturated than Angus beef. The high levels of these beneficial fatty acids in Wagyu beef can have heart-healthy benefits.
Cooking Method: The method of cooking also plays a significant role in the final taste and texture of the beef. With its intense marbling, Wagyu beef can be cooked at high temperatures quickly, allowing the fat to melt into the meat and create a crispy, flavorful crust. On the other hand, Angus beef often needs slower, more moderate cooking to bring out its best flavors and to ensure it doesn't become too tough.
Availability: While Angus beef is more widely available due to its adaptability to various climates and farming conditions, Wagyu is a more exclusive product. Raising Wagyu cattle is a careful, time-intensive process, which makes it less common and more sought-after.
Grades and Ratings: The grading system for these two types of beef is also significantly different. Wagyu beef is rated on a scale from 1 to 12, with 12 indicating the highest level of marbling and thus the highest quality. Angus beef, particularly in the United States, follows the USDA grading system of Prime, Choice, and Select, with Prime representing the highest quality.
Price
The precision in breeding and the superlative marbling make Wagyu beef a premium product that carries a higher price tag than Angus. While Angus beef remains a commendable option for daily meals, Wagyu stands as a testament to exceptional quality and unforgettable taste that is worth every penny.
Conclusion
While Angus beef offers an enjoyable, robust flavor, it's the unique, luscious experience delivered by Wagyu that truly sets it apart. The unparalleled richness, buttery texture, and gastronomic luxury of Wagyu make it an incomparable choice for discerning palates.
At Plum Creek Wagyu, we take pride in offering a variety of premium Wagyu beef cuts that can elevate your meals from the every day to the extraordinary. We don't just source our beef; we raise it on our farm, ensuring that every cut we deliver comes from the finest Wagyu cattle. Every piece of beef you purchase from us comes with a promise of full traceability. This means that we can provide the complete history of the animal you'll be serving at your table, a testament to our unwavering commitment to quality. Our products are not just beef; they are a passion project, meticulously cared for from our home, where we live, directly to your plate. If you're ready to savor the Wagyu experience and appreciate the care, quality, and commitment that comes with full traceability, visit our website today. The indulgence of Wagyu is just a click away.
