An indulgent fine dining dish featuring buttery Wagyu A5 striploin paired with the deep umami of fermented black garlic and a silky red wine reduction.
Fermented black garlic has already done the work raw garlic can't — fermentation converts its sharp sulfur compounds into something closer to molasses and balsamic, which is why it can sit right next to a red wine reduction without the two fighting for the same register. On A5 Wagyu that's the point: the beef brings fat, the purée brings depth, and neither needs the acidity a lesser cut would require to cut through.
Serves 2–4
Ingredients:
- Cooked Wagyu striploin (see sub-recipe)
- Fermented black garlic purée (see sub-recipe)
- Red wine jus (see sub-recipe)
- for garnish – Micro greens or chive tips
Speciality Items:
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Steps:
- Slice the rested Wagyu striploin against the grain into thick medallions.
- Spoon a line or dot of black garlic purée onto each plate.
- Arrange the sliced beef elegantly beside the purée.
- Drizzle red wine jus around the plate for depth and aroma.
- Finish with micro greens or chive tips for freshness and contrast.
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Wagyu A5 Striploin
Ingredients:
- 400–500 g – Wagyu A5 striploin (trimmed and portioned. A high quality striploin may be used instead of Wagyu.)
- to taste – Sea salt
- to taste – Freshly ground black pepper
- 1 tbsp – Neutral oil (e.g., grapeseed)
- 20 g – Butter
- 1, crushed – Garlic clove
- 1 sprig – Fresh thyme
Steps:
- Bring the Wagyu to room temperature for 30–45 minutes before cooking.
- Season lightly with salt and black pepper — the marbling provides richness, so avoid over-seasoning.
- Melt butter, crushed carlic, and thyme over medium heat and keep warm
- Heat neutral oil in a heavy pan over medium-high heat until shimmering.
- Sear the striploin 45–60 seconds per side for medium-rare, basting with butter, garlic, and thyme during the final moments.
- Rest the steak on a rack for 5–7 minutes before slicing.
Fermented Black Garlic Purée
Ingredients:
- 6–8 – Fermented black garlic cloves
- 1 tbsp – Olive oil
- 1–2 tbsp – Water or light stock (for consistency)
- Pinch – Salt (optional)
Steps:
- Combine black garlic, olive oil, and a splash of water in a blender.
- Blend until silky smooth, adding more liquid as needed for a purée consistency.
- Taste and season lightly with salt if needed.
- Pass through a fine sieve for an ultra-smooth texture.
Red Wine Jus
Ingredients:
- 2 – Shallots (finely chopped)
- 250 mL – Red wine (full-bodied, such as Cabernet or Bordeaux)
- 200 mL – Beef or veal stock
- 30 g – Butter (cold, cubed)
- 1 tsp – Olive oil
- 1 sprig – Fresh thyme
Steps:
- Sauté shallots and thyme in olive oil over medium heat until soft and lightly caramelized.
- Deglaze with red wine and reduce by two-thirds.
- Add stock and continue to reduce until thick and glossy.
- Strain through a fine sieve and whisk in cold butter to finish the sauce.
- Adjust seasoning and keep warm.
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