2 beef ribeye steaks (Japanese wagyu A5)
1 tablespoon sunflower oil
30 g butter
For the champagne and black truffle sauce:
200 ml liquid cream
200 ml champagne
1 black truffle
The most important thing in order to prepare a tasty steak is the quality of the meat. Experts and meat lovers tend to agree that the best beef meat is the Japanese wagyu thanks to its marbling. The marbling and the quality of the meat is graded using a rating system in which A5 is the highest possible score.
Rinse the steaks and dry them using kitchen paper. Season with salt and black pepper.
Optionally you can cook them in a pan or a BBQ. In my case I used a frying pan.
Heat the pan with a little sunflower oil in it. Fry the steaks for about 1-2 minutes on each side (depending on their thickness).
Put a slice of butter on the steak when you turn it around.
Remove them from the heat and leave them to rest for about 5 minutes.
Don’t puncture the steaks with a fork or anything else because they will lose their juices.
Once you have removed the steaks from the frying pan also remove some of the remaining cooking oil, unless you prefer a more oily steak.
Add finely cut shallot to the pan. Fry until it becomes translucent and deglaze with the champagne. Cook until the alcohol evaporates completely and the champagne reduces in half.
Add the liquid cream and cook over medium heat until you get the desired thickness of the sauce. Don’t forget that it will thicken further once it has cooled down. Remove from the heat and season with salt and white pepper. Get the sauce through a sieve to remove any remaining pieces of the shallot. Add the finely cut truffle and stir. Serve the steaks with the sauce.
On the photos the steaks were served with potato puree, colored with 1 tablespoon of red beetroot powder (you can also use beetroot juice).