Wagyu A5 Steak with Baby Potato Aioli and Demi-Glace
About This Course
Indulge in the epitome of beef excellence with our Wagyu A5 Steak, served alongside a creamy baby potato aioli and a rich, glossy demi-glace. The unparalleled marbling of A5-grade Wagyu ensures a buttery, melt-in-your-mouth texture, while the baby potato aioli provides a subtle, earthy counterpoint. Finished with a classic demi-glace—reduced from veal stock and red wine—this dish achieves a perfect harmony of decadent flavors and elegant presentation.
Learning Objectives
Techniques for cooking A5 Wagyu to ideal doneness (medium-rare to rare)
How to prepare a silky baby potato aioli using sous-vide or stovetop methods
Steps to make a proper French-style demi-glace, including mirepoix sauté and red wine reduction
Plate composition strategies to showcase the steak’s marbling alongside colorful accents
Timing coordination for serving hot steak with freshly made sauces
Material Includes
- Equipment
- Tool Purpose Notes
- Cast Iron Skillet or Heavy Pan To achieve even, high-heat sear on steak Preheat thoroughly for optimal crust
- Sous-Vide Immersion Circulator (Optional) Precisely cook baby potatoes for aioli Ensures uniform potato texture
- Saucepan with Fine-Mesh Strainer To strain demi-glace for smooth consistency Use a cotton cheesecloth for extra clarity if available
- Blender or Food Processor To emulsify baby potato aioli A tall, narrow container yields better emulsification
- Instant-Read Thermometer Check internal doneness of Wagyu (120–125°F for rare) Wagyu cooks faster than conventional beef; watch closely
- Baking Sheet or Ovenproof Tray Keep potatoes warm or finish aioli in warm oven Preheat tray to 150°F if needed
- Whisk and Wooden Spoon For sauce stirring and deglazing Choose a heat-resistant silicone whisk for demi-glace
Requirements
- Equipment
- Tool Purpose Notes
- Cast Iron Skillet or Heavy Pan To achieve even, high-heat sear on steak Preheat thoroughly for optimal crust
- Sous-Vide Immersion Circulator (Optional) Precisely cook baby potatoes for aioli Ensures uniform potato texture
- Saucepan with Fine-Mesh Strainer To strain demi-glace for smooth consistency Use a cotton cheesecloth for extra clarity if available
- Blender or Food Processor To emulsify baby potato aioli A tall, narrow container yields better emulsification
- Instant-Read Thermometer Check internal doneness of Wagyu (120–125°F for rare) Wagyu cooks faster than conventional beef; watch closely
- Baking Sheet or Ovenproof Tray Keep potatoes warm or finish aioli in warm oven Preheat tray to 150°F if needed
- Whisk and Wooden Spoon For sauce stirring and deglazing Choose a heat-resistant silicone whisk for demi-glace
- Ingredients
- Wagyu A5 Ribeye or Striploin
- 8–10 oz per serving, at least 1.5 inches thick
- Bring to room temperature for 30 minutes before cooking
- Baby Potatoes
- 12–15 small potatoes (preferably Yukon Gold or fingerling)
- Egg Yolks
- 2 large, at room temperature (for aioli emulsification)
- Neutral Oil
- ¾ cup (grapeseed or light olive oil)
- Lemon Juice
- 1 tablespoon, freshly squeezed
- Garlic
- 1 small clove, finely minced (optional)
- Veal or Beef Stock
- 2 cups (homemade or high-quality store-bought)
- Dry Red Wine
- ½ cup (Cabernet Sauvignon or Merlot)
- Mirepoix
- ¼ cup finely diced carrots, onions, and celery each (for demi-glace base)
- Butter
- 2 tablespoons (divided: for aioli finish and sauce enrichment)
- Herbs & Seasonings
- Fresh thyme sprigs (2–3 for demi-glace)
- Bay leaf (1)
- Salt (kosher) and freshly cracked black pepper
- Optional garnish: Microgreens or finely chopped chives
Target Audience
- Home cooks aiming to master a high-end steak preparation
- Aspiring chefs or culinary students focused on classic French sauce techniques
- Beef connoisseurs eager to explore the nuances of Wagyu A5
- Hosts seeking an unforgettable centerpiece for a celebratory dinner or tasting menu
Curriculum
4 Lessons2h 20m
Wagyu Selection & Baby Potato Aioli
Choosing and Tempering Wagyu A5
Crafting Baby Potato Aioli (cooking potatoes sous-vide or stovetop; emulsification steps)
Searing, Demi-Glace & Plating
Your Instructors
uniquedevservice993@gmail.com
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€25.15
Material Includes
- Equipment
- Tool Purpose Notes
- Cast Iron Skillet or Heavy Pan To achieve even, high-heat sear on steak Preheat thoroughly for optimal crust
- Sous-Vide Immersion Circulator (Optional) Precisely cook baby potatoes for aioli Ensures uniform potato texture
- Saucepan with Fine-Mesh Strainer To strain demi-glace for smooth consistency Use a cotton cheesecloth for extra clarity if available
- Blender or Food Processor To emulsify baby potato aioli A tall, narrow container yields better emulsification
- Instant-Read Thermometer Check internal doneness of Wagyu (120–125°F for rare) Wagyu cooks faster than conventional beef; watch closely
- Baking Sheet or Ovenproof Tray Keep potatoes warm or finish aioli in warm oven Preheat tray to 150°F if needed
- Whisk and Wooden Spoon For sauce stirring and deglazing Choose a heat-resistant silicone whisk for demi-glace
