Wagyu Steak with Volcano Salt and Creole Sauce with Roasted Vegetables
Preheat oven to 180°c. Put all cut vegetables (the carrot should be quite thin) on a baking sheet, seasoning them with olive oil and merken and bake for 20 minutes.
Salt the rib eyes and cook them on a grill or in a skillet (recommended to serve medium rare.)
For the creole sauce, mix all ingredients into a bowl and season well.
Take the vegetables out of the oven and sprinkle lightly with the raspberry vinegarette and add the wagyu rib eyes with the creole sauce drizzled on top.
4 Wagyu Ribeyes, 180 grams each
30 grams Volcanic Salt
For the Creole Sauce (4 personas)
50 grams Brunoisse-cut Red Peppers (2mm x 2mm cubes)
50 grams Brunoisse-cut Green Pepper
80 grams Cubbed Tomatoes
50 grams Brunoisse-cut Red Onion
200 cc Vegetable Oil
80 cc Vinegar
Salt and Pepper to taste
30 grams Shallots
Roasted Vegetables (4 personas)
120 grams Carrots
120 grams Onions
120 grams Leeks
120 grams Zucchini
20 grams Merken
150 cc Olive Oil
Raspberry Balsamic Vinegar
For this premium cut of meat, this Cabernet Sauvignon´s full-bodied, complex character makes it a perfect match. The Creole sauce´s strong flavors along with the roasted vegetables combine beautifully with this wine´s palate of black fruits and full tannins.