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Seared Wagyu Strip Steak with Truffle-Parmesan Pomme Purée and Charred Leek Chimichurri


For the Wagyu Strip Steak:
4 Wagyu strip steaks, about 24 ounces each
Sea salt flakes
Freshly ground black pepper
2 tablespoons clarified butter
2 sprigs fresh thyme
2 cloves garlic, smashed

For the Truffle-Parmesan Pomme Purée:
4 large russet potatoes, peeled and quartered
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons truffle oil
Salt and freshly ground black pepper

For the Charred Leek Chimichurri:
2 large leeks, cleaned and trimmed
1/4 cup fresh parsley leaves, finely chopped
2 cloves garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
Salt and freshly ground black pepper


For the Wagyu Strip Steak:
Remove the Wagyu strip steaks from the refrigerator and allow them to come to room temperature for 30 minutes. Pat dry with paper towels.
Season the steaks generously with sea salt flakes and freshly ground black pepper on both sides.
In a large skillet, heat the clarified butter over medium-high heat. Add the fresh thyme sprigs and smashed garlic cloves to infuse the butter with flavor.
Add the steaks to the skillet and sear for 2-3 minutes on each side, or until a golden crust forms and the desired level of doneness is reached.
Remove the steaks from the skillet and let them rest on a cutting board while you prepare the other components.

For the Truffle-Parmesan Pomme Purée:
Place the quartered russet potatoes in a large pot and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer the potatoes until fork-tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the heavy cream, grated Parmesan cheese, and truffle oil to the pot.
Mash the potatoes with a potato masher until smooth and creamy. Season with salt and freshly ground black pepper to taste.
For the Charred Leek Chimichurri:
Preheat your grill or grill pan to medium-high heat.
Brush the cleaned and trimmed leeks with olive oil and season with salt and freshly ground black pepper.
Grill the leeks for 3-4 minutes on each side, or until charred and tender. Remove from the grill and let them cool slightly.
Finely chop the grilled leeks and transfer them to a mixing bowl. Add the minced garlic, chopped parsley leaves, extra virgin olive oil, and red wine vinegar. Season with salt and freshly ground black pepper to taste. Stir until well combined.

Spoon a generous portion of the truffle-parmesan pomme purée onto each serving plate and spread it into a smooth circle.
Place a seared Wagyu strip steak on top of the pomme purée.
Drizzle the charred leek chimichurri over the steak, allowing it to cascade down the sides.
Garnish with additional fresh parsley leaves for a pop of color and freshness. Or Use Edible Flower or Microherbs
Serve immediately and enjoy the luxurious flavors and textures of this Michelin-inspired masterpiece.

Serving/Nutritional Facts

Calories: Approximately 800-900 kcal
Protein: Approximately 40-50g
Fat: Approximately 50-60g
Carbohydrates: Approximately 40-50g
Fiber: Approximately 5-7g
Sodium: Approximately 800-1000mg
Please note that these nutritional values are approximate and may vary depending on factors such as the specific ingredients used, portion sizes, and cooking methods. The high-calorie content is primarily due to the presence of Wagyu beef and the rich components of the dish such as cream, cheese, and oil.

About Me

I’m Byron Ella, hailing from the beautiful Philippines. My culinary journey began as a commis galley with Crystal Cruises back in 2016, where I honed my skills and passion for the art of cooking. Transitioning to Seabourn Cruiselines, I embraced the role of a Demi Chef de Partie, delving deeper into the intricate world of gourmet cuisine.

Overall Time of Preparation & Other Info

Preparation and cooking of Wagyu strip steak: 10-15 minutes excluding the thawing process.
Preparation and cooking of truffle-parmesan pomme purée: 20-25 minutes
Preparation and assembly of charred leek chimichurri: 15-20 minutes
So, the total cooking time for the entire dish would be approximately 45-60 minutes. However, this is just an estimate, and actual cooking times may vary based on individual cooking techniques and preferences.

In this article, we delve into the rich history and background of each component, offer expert advice for home cooks looking to recreate this dish, and explore techniques to achieve Michelin-star quality in your own kitchen.

History and Background:
Each element of this dish contributes to its extraordinary appeal, drawing from a rich culinary heritage:

Wagyu Strip Steak: Wagyu beef hails from Japan and is renowned for its unparalleled marbling and buttery texture. Bred for centuries for its superior quality, Wagyu is a testament to the meticulous care and attention to
Mastering the Sear: Achieving the perfect sear on your Wagyu strip steak is crucial for unlocking its full flavor potential. Start by ensuring your steak is at room temperature before cooking, as this promotes even cooking throughout the meat. Pat the steak dry with paper towels to remove excess moisture, which can interfere with the searing process. Season the steak generously with salt and pepper just before cooking, allowing the seasoning to adhere to the surface of the meat.
Heat a heavy-bottomed skillet or cast-iron pan over high heat until it is smoking hot. Add a small amount of high-heat cooking oil with a high smoke point, such as grapeseed or avocado oil, to the pan. Carefully place the seasoned steak in the hot pan, laying it away from you to prevent any splattering. Resist the urge to move or flip the steak too soon; allow it to develop a golden brown crust on one side before flipping it over to sear the other side.

Depending on the thickness of your steak and your desired level of doneness, sear each side for 2-3 minutes for medium-rare, adjusting the cooking time accordingly. Use tongs to flip the steak, being careful not to pierce the meat with a fork, which can cause the flavorful juices to escape. Once the steak is beautifully seared on both sides, remove it from the pan and let it rest on a cutting board for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a juicy and tender steak with maximum flavor.

Perfecting the Pomme Purée: Truffle-Parmesan pomme purée is the luxurious counterpart to the succulent Wagyu strip steak, providing a creamy and indulgent accompaniment that enhances the overall dining experience. To create the perfect pomme purée, start by selecting the right potatoes. Look for high-starch varieties such as Yukon Gold or Russet potatoes, which yield a silky smooth texture when mashed.
Peel and dice the potatoes into uniform pieces to ensure even cooking. Place the diced potatoes in a pot of cold, salted water and bring it to a gentle boil over medium-high heat. Cook the potatoes until they are fork-tender, then drain them thoroughly and return them to the pot.

While the potatoes are still hot, mash them with a potato masher or pass them through a potato ricer for a smoother texture. Gradually incorporate warm milk and butter into the mashed potatoes, stirring until they are smooth and creamy. For an extra layer of indulgence, add a generous drizzle of truffle oil and a handful of freshly grated Parmesan cheese, folding them into the pomme purée until well combined.

Taste the pomme purée and adjust the seasoning as needed with salt and pepper. Keep the pomme purée warm until ready to serve, covering it with a lid or a clean kitchen towel to retain its heat and prevent it from drying out.

Crafting the Charred Leek Chimichurri: Charred leek chimichurri adds a burst of flavor and freshness to the dish, balancing the richness of the Wagyu strip steak and pomme purée with its vibrant herbal notes. To make the chimichurri sauce, start by charring the leeks over an open flame or on a hot grill until they are tender and lightly charred on the outside.
Once the leeks are charred, let them cool slightly before finely chopping them and transferring them to a food processor. Add a generous handful of fresh herbs, such as parsley, cilantro, or oregano, along with garlic, red wine vinegar, and a drizzle of olive oil.

Pulse the ingredients in the food processor until they are finely chopped and well combined, but still retain some texture. Taste the chimichurri sauce and adjust the seasoning as needed with salt and pepper, as well as a pinch of red pepper flakes for added heat if desired.

Transfer the chimichurri sauce to a serving bowl and let it sit at room temperature for at least 15 minutes to allow the flavors to meld together. Just before serving, give the chimichurri sauce a quick stir to recombine any separated oils and herbs.

Seared Wagyu Strip Steak with Truffle-Parmesan Pomme Purée and Charred Leek Chimichurri is a dish that embodies the pinnacle of culinary excellence, combining luxurious ingredients with expert technique to create a symphony of flavors and textures that tantalize the senses. By following the tips and techniques outlined in this article, home cooks can recreate this gourmet masterpiece in their own kitchens, impressing family and friends with their culinary prowess. Whether enjoyed as a special occasion meal or a decadent indulgence, this dish promises to elevate the dining experience to new heights of sophistication and delight.

Welcome to a journey of culinary opulence and extravagance, where each bite is a symphony of flavor and texture that transports you to gastronomic bliss. In this article, we delve deeper into the world of Wagyu strip steak paired with truffle-parmesan pomme purée and charred leek chimichurri, exploring the origins of these exquisite ingredients and the artistry behind their harmonious fusion. Join us as we uncover the secrets of this decadent dish and indulge in the pleasure of culinary excellence.

The Wagyu Wonder:
At the heart of this culinary masterpiece lies the Wagyu strip steak, a delicacy revered for its unparalleled marbling and melt-in-your-mouth tenderness. Hailing from Japan, Wagyu beef is the epitome of luxury, a testament to centuries of meticulous breeding and craftsmanship. Raised with utmost care and attention, Wagyu cattle are fed a diet of high-quality grains and given ample space to roam, resulting in beef that is prized for its rich flavor and buttery texture.

What sets Wagyu beef apart is its high concentration of intramuscular fat, or marbling, which creates a uniquely tender and juicy steak. Each bite of Wagyu strip steak is an experience unto itself, a symphony of flavors that dances across the palate, leaving a lingering sense of satisfaction and delight. Whether enjoyed grilled to perfection or seared to a succulent medium-rare, Wagyu strip steak is a true indulgence for the senses.

The Pomme Purée Perfection:
Accompanying the Wagyu strip steak is a velvety-smooth pomme purée infused with the earthy aroma of truffle and the nutty richness of Parmesan cheese. Pomme purée, or mashed potatoes, is a classic French side dish that serves as the perfect canvas for culinary creativity. By incorporating truffle oil and Parmesan cheese into the pomme purée, we elevate this humble side dish to new heights of indulgence, adding depth of flavor and complexity to every spoonful.

The key to achieving pomme purée perfection lies in the methodical preparation of the potatoes. Start by selecting high-starch varieties such as Yukon Gold or Russet potatoes, which yield a creamy texture when mashed. Boil the potatoes until tender, then mash them with warm milk and butter until smooth and luxurious. Fold in the truffle oil and Parmesan cheese, adjusting the seasoning to taste, and behold as the pomme purée transforms into a decadent delight fit for royalty.

The Charred Leek Chimichurri Charm:
Completing this culinary trifecta is a charred leek chimichurri sauce that adds a burst of freshness and vibrancy to the dish. Chimichurri, a traditional Argentine sauce made with fresh herbs, garlic, and vinegar, gets a smoky twist with the addition of charred leeks. The sweetness of the leeks balances the acidity of the vinegar, while the herbs impart a verdant brightness that cuts through the richness of the Wagyu strip steak and pomme purée.

Creating the charred leek chimichurri is a labor of love, requiring patience and attention to detail. Start by charring the leeks over an open flame or on a hot grill until they are tender and caramelized. Finely chop the charred leeks and combine them with fresh herbs, garlic, red wine vinegar, and olive oil, pulsing until the sauce is emulsified and fragrant. The result is a chimichurri sauce that tantalizes the taste buds with its depth of flavor and complexity, adding a touch of elegance to every bite.
From the rich marbling of the Wagyu beef to the velvety-smooth texture of the pomme purée and the vibrant freshness of the chimichurri sauce, each component of this dish is a testament to the artistry and craftsmanship of the culinary world. Whether enjoyed as a special occasion meal or a decadent indulgence, this dish invites us to savor the finer things in life and revel in the pleasure of culinary excellence.

Home Cooking Advice for Gluten-Free and Lactose-Free Variations of Wagyu Strip Steak with Truffle-Parmesan Pomme Purée and Charred Leek Chimichurri:

Gluten-Free Variation:

Wagyu Strip Steak: Ensure that the Wagyu strip steak you select is gluten-free by checking the label or verifying with your butcher. Avoid any marinating sauces or seasonings that may contain gluten. Season the steak with gluten-free options such as salt, pepper, garlic powder, and herbs.

Truffle-Parmesan Pomme Purée: Instead of using traditional Parmesan cheese, opt for a dairy-free alternative such as nutritional yeast or dairy-free Parmesan-style cheese. Make sure to use gluten-free truffle oil, as some brands may contain gluten as a stabilizer. Substitute dairy-free milk and butter, such as almond milk and vegan butter, for the dairy components.

Charred Leek Chimichurri: The charred leek chimichurri sauce is naturally gluten-free, as it consists primarily of fresh herbs, garlic, vinegar, and olive oil. However, always check the labels of your ingredients to ensure they are gluten-free and free from any cross-contamination.

Lactose-Free Variation:

Wagyu Strip Steak: Wagyu beef is naturally lactose-free, so no modifications are necessary for the steak itself. Be cautious when marinating or seasoning the steak, as some pre-made marinades or spice blends may contain lactose or lactose-derived ingredients.

Truffle-Parmesan Pomme Purée: To create a lactose-free version of the pomme purée, use lactose-free milk and butter alternatives, such as lactose-free cow’s milk, almond milk, or coconut milk, along with dairy-free butter or margarine. Substitute lactose-free Parmesan cheese or a dairy-free alternative for the traditional Parmesan cheese.

Charred Leek Chimichurri: The charred leek chimichurri sauce is naturally lactose-free, as it does not contain any dairy products. However, always double-check the ingredients of your herbs, vinegar, and oil to ensure they are lactose-free and free from any lactose-containing additives.

By making these simple substitutions and being mindful of ingredient labels, you can easily adapt this luxurious dish to suit gluten-free and lactose-free dietary preferences. Whether you’re hosting guests with dietary restrictions or simply looking for a healthier alternative, these variations allow everyone to indulge in the exquisite flavors of Wagyu strip steak with truffle-parmesan pomme purée and charred leek chimichurri with confidence and satisfaction.


In the heart of a bustling city, nestled amidst the glow of streetlights and the hum of traffic, there stood a quaint yet elegant restaurant known as “Le Bistro Magnifique.” It was a place where culinary dreams came to life, where each dish was a work of art crafted with passion and precision. And at the center of it all was Chef Marcel, a maestro of the culinary world, whose creations never failed to captivate the senses.

On this particular evening, the restaurant buzzed with anticipation as guests eagerly awaited Chef Marcel’s latest masterpiece. Little did they know, tonight’s featured dish would be nothing short of a culinary revelation.

In the kitchen, Chef Marcel worked with a focused intensity, his hands moving with practiced grace as he prepared the ingredients for his signature dish: Wagyu Strip Steak with Truffle-Parmesan Pomme Purée and Charred Leek Chimichurri. It was a symphony of flavors and textures that danced in his mind, each component harmonizing to create a culinary masterpiece.

As Chef Marcel seared the marbled Wagyu strip steak to perfection, the aroma of sizzling beef filled the kitchen, tantalizing the senses of everyone within its reach. Meanwhile, the truffle-parmesan pomme purée bubbled away on the stove, its intoxicating aroma wafting through the air and enveloping the kitchen in a cloud of decadence.

But it was the charred leek chimichurri that truly stole the show. As Chef Marcel charred the leeks over an open flame, their sweet aroma mingled with the pungent scent of fresh herbs and garlic, creating a symphony of flavors that danced on the palate.

Finally, the moment of truth arrived as Chef Marcel plated the dish with meticulous care, each element placed with precision to create a visual masterpiece. The Wagyu strip steak glistened with savory juices, the truffle-parmesan pomme purée exuded creamy richness, and the charred leek chimichurri added a burst of freshness and vibrancy to the plate.

As the first bite was taken, a hush fell over the dining room as guests savored the explosion of flavors that danced on their tongues. It was a moment of pure culinary bliss, a celebration of the artistry and passion that went into every dish at Le Bistro Magnifique.

And so, the legend of Chef Marcel’s Wagyu Strip Steak with Truffle-Parmesan Pomme Purée and Charred Leek Chimichurri lived on, whispered among food enthusiasts and celebrated as a culinary triumph. For in the world of gastronomy, some dishes transcend mere sustenance and become moments of pure magic, forever etched in the memories of those lucky enough to experience them.