Wagyu Steak with Braised Chestnut and Mushroom Selection with Sweet Potato Puree

1. Sweet Potato Puree

• Bring to boil in medium saucepan of water and turn down to a simmer.
• Cover and cook for about 20 mins until very tender.
• Drain and puree sweet potatoes on Turbo with the MaxoMixx hand blender until smooth..
• Add butter, heavy cream and maple syrup to the puree, and pulse again until all ingredients are incorporated and smooth. Set aside.

2. Braised Chestnuts and Mushroom

• Heat olive oil in a medium saucepan.
• Add garlic and cook, removing it before it turns brown.
• Add mushrooms, chestnuts and raisins, saute for about 5 minutes..
• Add dark soy sauce, mirin and chicken broth, simmer over low heat until the liquid is reduced by half.

3. Wagyu Steak

• Season both sides of beef with sea salt and pepper.
• Sear in a pre-heated pan for 2 mins on each surface.
• Remove the beef from the pan and set aside to rest.

4. To Plate

• Soften cucumber slices with salt. Rinse and roll.
• Add a spoonful of sweet potato puree onto the serving plate.
• Place chestnuts and mushrooms around the puree.
• Sit Wagyu steak by the puree, covering it slightly.
• Garnish with micro green sprouts, red radish slices and cucumber rolls.
• Drizzle braising liquid, serve and enjoy.