Garlic Mousse Wagyu Chuck Eye Roll Steak1 Serving

Garlic Mousse Wagyu Chuck Eye Roll Steak

For 1 person
1 hour
14 ingredients
Cut of Meat: Chuck Eye Roll
Robust Garlic Aroma and Perfect Harmony, a Delight for the Eyes and Palate

Garlic Mousse Wagyu Chuck Eye Roll Steak

  • 300g Chuck Eye Roll

  • Bell peppers

  • 1/2 onion

  • Garlic

  • Olive oil

  • Thyme

  • Salt

  • Pepper

  • 1 tablespoon of sugar

  • Almond powder

  • Parmesan cheese

  • Cream

  • 1 cup of red wine

  • 2 tablespoons of beef stock


Step 1

Season the Wagyu Chuck Eye Roll with salt, pepper, and thyme.

Step 2

For the Romesco sauce, grill the bell peppers over an open flame until the skin is charred. Place them in cold water, then peel off the skin. In a pan, cook onions and garlic over low heat for about 15 minutes without oil. Combine the cooked vegetables with olive oil, parmesan cheese, and almond powder in a blender to make the Romesco sauce.

Step 3

Place the garlic in a bowl, cover it with plastic wrap, and make a small hole in the wrap. Microwave for about 5 minutes to soften the garlic. Mash the softened garlic and mix it with cream, salt, and pepper. Stir constantly until most of the liquid evaporates to make garlic mousse.

Step 4

Grill the Wagyu Chuck Eye Roll until the surface is browned and let it rest. In the same pan used for grilling, sauté onions. Add red wine, beef stock, and sugar, then simmer. Strain the completed red wine sauce.

Step 5

Slice the rested Chuck Eye Roll.

Step 6

Place Romesco sauce on a plate, then add the sliced Wagyu Chuck Eye Roll. Top with garlic mousse, onions, thyme, and other garnishes.Drizzle with the red wine sauce.

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