Imperial Wagyu Filet Mignon “Teppann Yaki Style”

preparation

Peel the radish, grate finely and salt lightly. Cut the spring onions into rings and put them in cold water.

Remove the crust from the brioche toast and cut into strips 4-5 cm wide. Heat the teppanyaki grill (alternatively the plancha, or a cast-iron pan) to high heat. Take the thawed meat out of the fridge, pat dry with kitchen paper and sear briefly on both sides.

Remove and cut in thirds lengthways, then, back on the roasting surface, sear the open sides of the steak pieces. Remove and cut into cubes, briefly fry the open sides of the cubes.

Remove the steak cubes, sprinkle with a little fleur de sel and leave to rest briefly on a preheated plate. Meanwhile, wipe out the plancha or pan with the toast strips, letting them lightly toast.

Arrange the steak cubes on the toast strips. Squeeze the radish dry and serve sprinkled with spring onions. Serve immediately.