Ingredients
Wagyu
200g wagyu beef tenderloin, full blood
25g black lemon
3g Fleur de Sel de Camargue
3g white pepper sarawak
15g beef bone marrow
Black lemon sauce
250ml jus de veau
50g red onions
25g sugar
15g vinegar
20g white pepper sarawak
100ml orange juice
15g black lemon powder
15g butter
5g bamboo charcoal powder
Teriyaki sauce
100ml soy sauce
10g ginger
30g garlic
30g sugar
5g cornstarch
White truffle cream
50ml cream
1g nutmeg
10g butter
8ml truffle oil
Method
Wagyu
Cut the tenderloin, season with the salt and pepper, roast to your taste. Warm the bone marrow with salt de Camargue. Sprinkle the black lemon powder over the beef and set aside.
Black lemon sauce
Sauté the sliced onions, add sugar, pepper white and vinegar, then black lemon. Deglaze with the orange juice, reduce, add the charcoal powder and jus de veau, reduce, strain, and add the butter. Set aside.
Teriyaki sauce
Combine all ingredients together, reduce slightly, add the cornstarch, strain, and reserve.
White truffle cream
Reduce the cream, nutmeg, butter and Truffle oil, strain, and reserve.
To serve
Place the different sauces on the plate. Add the warm bone marrow and place the sliced wagyu tenderloin on the plate.
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