This was my version of steak and eggs that I served a few nights ago for dinner. Wagyu strip is what I wanted to use for the steak. I ended up sous vide the striploin with truffle oil and butter. I didn't use my machine this time because I was lazy and I wanted the people at home who haven't splurged on a machine yet to feel like they can still use this technique . I had some quail eggs and thought to simply poach those, which always provides a good pairing with meat. JP thought it was one of the best steaks he has ever had. I had a ton of vegetables on hand and thought of trying to use up as many as I could using different flavors and textures.
3 inch Wagyu N.Y. strip steaks
3 tbsp of butter
3 tbsp of black truffle oil
1 lb okra cut in half
2 tbsp olive oil
salt and pepper
1 lb of baby spinach
2 garlic cloves minced
1 tbsp of butter
2 tbsp of olive oil
salt and pepper
1 head of cauliflower cut into florets
3 tbsp of olive oil
salt and pepper
1 large fennel thinly sliced
2 tbsp of butter
2 tbsp of olive oil plus 2 more
1 dozen quail eggs
1 tsp apple cider vinegar
For the Wagyu strips,
Get a large pot of water and turn on medium low until the temperature gets to 130 degrees on a thermometer . Then place each steak into a individual cryovac bag with 1 tbsp of truffle oil and butter in each. Seal bag and place into the water. Sous vide the steaks for one hour. This will vary a bit depending on how thick your steaks are cut. My were cut very thick. Once the steak has had about an hour take out and let the meat rest in the bag.
Preheat Oven to 400 and turn your grill on
For the fennel puree,
Take the fennel and cut off the tops. Separate the fennel fronds from the stalk and set aside for later. ( you can save the stalks for another use later) Next take the bulb cut in half and cut out the core. Cut each half in half again. Then thinly slice the fennel. Place 2 tbsp of butter and olive oil in a small sauce pot. Add the fennel to the pot and season all of the fennel lightly with salt. Put the pot on medium heat and place a lid on top. Sweat the fennel for 25 to 30 minutes until the fennel is very tender. Transfer the fennel into a food processor with the fronds of the fennel and puree until smooth. While the fennel is pureeing drizzle 2 more tbsp of olive oil into the puree to make the puree extra smooth and silky. Finish with salt and pepper if needed. Keep warm until ready to use.
For the cauliflower simply toss the florets in a bowl and drizzle with olive oil, salt, and pepper. Place on sheet pan and roast for 20 minutes. Take out and set aside until ready to use.
For the okra,
Take the okra and cut in half. Place in a bowl with olive oil, salt and pepper. Go out to the grill and grill for 5 minutes. Take off the grill and set aside.
Finish the steak,
Take the steaks out of the bag and season both sides with salt and pepper. Grill the steaks on the hottest part of your grill for 2 minutes on each side. This will give the steak texture and flavor on the outside and still have the buttery inside. Take off and rest the steak until ready to serve
For the spinach,
Take olive oil and butter and place in a medium hot saute pan. Add garlic and spinach. Season lightly with salt and pepper and saute for 3 minutes until the spinach is wilted. Keep warm until ready to plate.
For the quail eggs
Take a small sauce pot and fill with water. Bring the water up to poaching heat. Add the vinegar. Take scissors or a paring knife and cut the tops off of all the quail eggs. Then when the water is hot but not simmering hard add 4 eggs at a time. Cook for 45 seconds to 1 minute.
To plate cut the steak into 3 strips. Add the fennel puree, then add the spinach. Place the steak next to both. Place the cauliflower on top of the spinach. Place the quail eggs on top of the steak. Place the okra next to the steak and serve.