Beef Fillet and Mixed Vegetables with Wasabi Mayonnaise
Recipe
Japanese Wagyu beef has an appealing melt-in-your-mouth texture and concentrated flavor. This is a simple recipe, but by tasting it with a sauce full of vegetables, you can fully enjoy the different textures and the natural flavor of the meat.
Cooking time
30min
Ingredient 4 servings
[For sauteed beef fillet]
- Beef fillet320g
- SaltA pinch
- Coarsely ground pepperA pinch
- Sunflower oil1 tablespoon
[Mayonnaise sauce]
- Carrots80ｇ
- Turnip80ｇ
- Peas80ｇ
- Potatoes80ｇ
- Kidney beans80ｇ
- Egg yolk1 egg
- Dijon mustard1 teaspoon
- White wine vinegar1 tablespoon
- Wasabi horseradish1 tablespoon
- Sunflower oil1 tablespoon
- SaltTo taste
- Coarsely ground pepperTo taste
- WatercressTo taste
Sprinkle both sides of the beef fillet with salt and pepper
Heat the sunflower oil in a frying pan and cook the beef fillet for 2 minutes on each side until golden brown
Place meat on a mesh and let it settle while you make the sauce
Cut all the vegetables and boil quickly in salted water to a firmness where they retain their texture
Remove vegetables from hot water, cool in iced water, and drain well
Place the egg yolk in a bowl and add the Dijon mustard and wine vinegar. Pour in the sunflower oil a little at a time, mixing well with a whisk, and add the wasabi
Add salt and pepper and mix thoroughly with all the vegetables
Divide the finished vegetables into four equal portions and place them on a plate, then slice the beef fillet and place it on top of the vegetables dressed with the sauce
Dominique Bouchet / Dominique Bouchet Tokyo chef
Born in 1952 in Poitou-Charentes, France. Since 1976, he served as Joël Robuchon's right-hand man, and he has worked as executive chef at some of the most prestigious grand maisons and hotels in France.
He has visited Japan more than 150 times and is an avowed Japanophile who considers Japan a second home. His restaurant in Ginza, Tokyo, has been open since 2013. He currently operates four restaurants in Japan. With his deep understanding of Japanese ingredients, Bouchet devises French cuisine to truly make the most of these ingredients.