»RC« Cabernet Sauvignon RÉSERVE trocken – Großes Geweih

Ingredients

• 600 gDry-aged Wagyu ribeye steak
• 500 gFloury potatoes
• 100 mlMilk
• 60 gButter
• 20 gBlack truffle paste
• 1 pieceGarlic clove
• 1 pieceFresh rosemary sprig
• 1 pinchSea salt
• 1 pinchBlack pepper

Preparation

1. 1Peel the potatoes, cut into large cubes, and cook in salted water for about 20 minutes until soft.
2. 2Remove the Wagyu ribeye from the refrigerator about 30 minutes before preparation so it reaches room temperature.
3. 3Drain the cooked potatoes, let them steam dry briefly, and mash into a fine consistency using a potato masher.
4. 4Gently warm the milk and 40g of butter, stir into the potatoes, and fold in the truffle paste until evenly incorporated.
5. 5Season the mash with salt and a pinch of freshly grated nutmeg, then keep warm over low heat.
6. 6Heat a cast-iron skillet until very hot and sear the steaks without adding fat for 2-3 minutes on each side.
7. 7Add the remaining butter, the crushed garlic clove, and the rosemary sprig to the pan, and baste the meat repeatedly with the butter.
8. 8Let the meat rest in a warm place for about 5 minutes before slicing, allowing the juices to redistribute.
9. 9Slice the steak against the grain and serve on preheated plates alongside the creamy truffle mashed potatoes.