Filet Entrecôte Shimofuri with grated radish, ponzu shoyu, flake salt and sancho pepper

Preparation time: approx. 20 minutes

Entrecote in Japanese

The Imperial Wagyu Shimfurio in Entrecôte Cut is a finely marbled pleasure that only needs a little. We serve it with a little fleur de sel, some lemony sancho pepper, sushi ginger and ponzu shoyu sauce.

Our tip:

Tips and tricks for the perfect preparation of Imperial Wagyu can be found here . In addition to grated white radish, freshly crushed or coarsely ground pepper is a popular accompaniment to all kinds of grooved Wagyu. In addition to Sancho pepper, black and red Kampot pepper or lemony-flowery Andaliman pepper are also suitable.

ingredients

preparation

Peel the radish, grate finely and salt lightly. Heat the hot pan, the teppanyaki grill strongly. Take the thawed meat out of the fridge, pat dry with kitchen paper and sear on both sides for 1.5-2 minutes.

Remove, cut into strips and arrange on warmed plates with fleur de sel, pepper, ginger and ponzu shoyu sauce. Squeeze the radish dry and serve with it. Serve immediately.

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