Various recipes involving steaks, sauces and the use of truffle oil were aptly demonstrated, cooked & taught by Chef Marco Legasto during one of the gourmet workshops at Wine Depot Alabang. This particular session had a number of men as participants. Probably because of the steaks =)
Mise en place all set.
Chef Marco in action.
Beef cube roll sliced and pan seared with onions.
Barbecue sauce poured in small quantity. For the BBQ sauce: tomato sauce, brown sugar, white vinegar, bay leaf, celery, leeks, garlic, pepper & soy sauce. Combine ingredients and boil until thickened.
Yum! Finished product for participants' tasting.
WAGYU BURGER WITH JAMON IBERICO SALSA
Topping: saute chopped jamon iberico , sliced button mushrooms. Add slice foie gras. Set aside. Then add diced tomatoes and a dash of truffle oil.
Grill Tajima Wagyu burgers. Use ciabatta bread or regular burger buns. Instead of buttering inside of sliced bread, spread a little goat cheese. Put grilled burger on top of sliced bread.
Arrange jamon iberico salsa on top of burgers. Add grated Manchego cheese.
BEEF AND PORCINI SAUCE
Use Tajima Wagyu topside beef or any striploin beef, Create a pocket in the middle of the beef by slicing until mid way. Stuff with butterflied prawns (about 2-3 pcs.), slivers of foie gras & sliced button mushroom. Then close. No need to tie or secure with toothpick.
A wise option is to wrap steak with 3-4 slices of bacon to secure & for that smokey bacon flavor. No need to season beef & bacon. So many flavors will eventually commingle.
Butter on pan. Pan sear both sides. Put end of bacon on pan first to seal. Then bake in oven for 10 minutes at 250C. Time to Prepare sauce.
Saute prawn heads in butter. Add garlic, onions, celery, dry white wine, sliced button mushrooms, sliced porcini mushrooms, water, salt, lobster oil. Drippings from the steak in the oven must be added for extra flavor.
Lobster oil from Australia.
Strain head mixture well. Pour strained liquid in sauce pan. Another option is to blend using a hand or regular blender & food processor especially if prawn heads are excluded.
- Finish with butter and cream.
Simmer a bit. Then drizzle truffle oil.
Glorious truffle oil. Gives any dish that spectacular taste and aroma. Purists will not want this as it masks the real taste of food. Mask it does...but beautifully. Drizzle a little on creamy scrambled eggs, pasta sauce or any dish you want to up the ante.
Remove meat from oven when done. Let rest for a few minutes and slice. Slice meat according to preference. The one above was sliced into small pieces for all participants to taste. If quantity is not an issue, best to serve whole per person =)
Pour sauce over. TBW makes this sauce regularly with a bit of change. Prawn heads are removed in the sauce if an all-meat dish is to be served. Also, if porcini is not available, use any fresh and dried mushroom combined. Sauce can be used for pasta, on fish or any protein. Makes any ordinary dish extraordinary.