Tuesday, July 3, 2012
Bite with Belkys: Wagyu Beef from the Restaurant at the Setai
Hamburgers and hot dogs are popular for the 4th. But one South Florida chef has a taste for beef with an Asian twist. Time to grab a Bite with Belkys.
The Restaurant: The Restaurant (at the Setai)
The Dish: Wagyu Beef
8 oz. of wagyu beef (or strip loin)
olive oil, as needed
1 shallot, diced
2 garlic cloves, diced
1 tsp. of tarragon, chopped
1 tsp. of cilantro, chopped
1 tsp. of sorrel, chopped
6 1/2 Tbs of arugula, chopped
6 1/2 Tbs of spinach, chopped
salt, to taste
piment d'espelette (or use cayenne pepper), to taste
pepper, to taste
Method of Preparation:
-Start by preparing the stuffed tomato. In a hot pan, add olive oil and sauté shallots, garlic, tarragon, cilantro, sorrel, arugula and spinach. Season with salt and piment d'espelette (a French spice). Chef Mathias says you can also substitute piment d'espelette with a little cayenne pepper.
-Then, carefully scoop out the inside of a small tomato and season it with salt, piment d'espelette and pepper. Place it on a baking pan and drizzle a little olive oil. Let it bake in a 420 degree oven for about five minutes.
-Now, season the wagyu beef with salt and pepper and sear it in a hot pan with olive oil. You can also use strip loin.
-Let the meat rest a few minutes and then, cut it into strips.
At the restaurant, they top the meat with diced tomato, green onion and a balsamic reduction. You can garnish with micro cilantro, olive oil and sorrel. Place the stuffed tomato on the side.
Serving Suggestion: Bordeaux
FOR MORE INFORMATION:
The Restaurant (at The Setai)
2001 Collins Ave
Miami Beach, FL 33139