30 Minutes Wagyu Striploin with Crispy & Mashed Potatoes & Peppercorn Sauce

Ingredients:

Wagyu Striploin MS 8/9:

• 1 portioned Phoenix Beef Wagyu Striploin MS 8/9 
• Unsalted Butter
• Salt
• Pepper
• Thyme
• 2 cloves of Garlic
• Olive oil

Mashed & Crispy Potatoes

• 3 pcs Baby Potato (one and half piece for mashed potato and one and half for crispy potatoes)
• 3 pcs Baby Purple potato (one and half piece for mashed potato and one and half for crispy potatoes)
• 50gms Broccoli
• 50gms Butter
• 100 gms Milk

For Peppercorn Sauce:

• 500gms water
• 20 pcs peppercorn
• 2 cloves of garlic
• 30 gms Veal jus powder

Procedure

For the Side Dish:

1. Peel all the potatoes
2. Cut 1 and half piece of baby potatoes in dice and the other potato cut into half (for mashed potatoes)
3. Do the same for purple potatoes
4. On separate pots boil the potatoes for mashed and the other pot for crispy potato
5. Once crispy potato is soft set aside and pat with kitchen towel to dry
6. Set aside and do the mashed potatoes
7. While on fire mashed the potatoes and add butter and milk.
8. Set aside.
9. On a skillet put olive oil then add purple potatoes, followed by the baby potato ensure that all side are colored last add the broccoli. To finish it add some butter salt and pepper to taste

 For the Wagyu Striploin:

1. Pat the beef with kitchen towel put some salt
2. On high heat once oil is already hot, place the beef for two minutes sprinkle with fresh crack pepper and turn on the other side
3. Add the crushed garlic, thyme and butter when half way done
4. While cooking ensure that you keep basting the other side
5. Continue cooking until it reached the preferred doneness

For Peppercorn Sauce:

1. Using a mortar and pestle (or food grinder) crush the peppercorn and garlic
2. On a pot boil the water with crushed peppercorn and add the veal jus powder.
3. Simmer for about 20 minutes