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This time, Chef Takara from Restaurant L'affinage, a one-Michelin-starred restaurant in Ginza, Japan, gave us an in-depth explanation on how to cook a delicious steak, with his roasted Irish grass-fed beef sirloin with poivrade sauce.
Learn all the techniques for cooking meat from this one video.
- Ingredients:
400g Irish grass-fed beef sirloin
salt, to taste (1% of total meat)
vegetable oil, to taste
3 to 4 slices of sirloins
pure olive oil, to taste
unsalted butter, to taste
Poivrade sauce (an amount of your choice)
15g unsalted butter
30g shallot emancée
30g mushroom emancée
1 clove garlic, peeled and halved lengthwise
salt, to taste
250ml red wine
400 ml fond de veau
Mushroom ecum sauce (an amount of your choice)
500g sliced mushrooms and maitake mushrooms
50ml madera wine
150ml vermouth
water, as needed
Mushroom ecum sauce (for finishing)
heavy cream, to taste
milk, as needed
unsalted butter, as needed
a pinch of salt
a pinch of pepper
garni tulle
maitake mushrooms, etc.
- About Irish Grass-Fed Beef
Healthy, nutritious, and tasty beef is known with a high reputation for sustainability and quality.
Irish grass-fed beef is raised on pasture for about 220 days a year in Ireland, where food sustainability is strictly controlled. It has been recognized by top chefs around the world and has won numerous international awards.
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