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Recipe | Nov 17 2021
This is an elegant spin on surf-and-turf, taking advantage of the briny minerality of the oyster and the deep umami of the wagyu. They’re brought together physically, by wrapping the oyster in a thin strip of wagyu, and in a dressing that uses rendered wagyu fat instead of oil, with extra texture from a mushroom and beef crumb.
It’s a simple dish, though it uses a few techniques, and it presents really beautifully. There’s something so special about the seared wagyu melting into the just-warm oyster.
Rendered wagyu fat
1 Westholme OP Rib / Bone-In Ribeye, at room temperature
100g Mushroom XO Sauce (recipe below)
Wagyu fat dressing
30g rendered wagyu fat
5g lemon juice
0.5g sugar
Beef crumb
4g dehydrated lion’s mane mushroom
20g cooked, shredded beef
6g salt
4g sugar
1g citric acid
2g nutritional yeast
Wagyu-wrapped oyster
200g Westholme rump cap
Oysters
Salt
Pepper
METHOD
Rendered wagyu fat
Rendered wagyu fat dressing
Beef crumb
Wagyu-wrapped oyster
To Finish