A5 Wagyu entrecote with fennel and lemon risotto

Winner 2024

Ingredients

200 grams A5 BMS12 Wagyu striploin

Sea salt and black pepper Risotto

2 tbsp Olive oil

2 cloves Garlic, minced

1 tsp Fennel seeds

1/2 tsp Chili flakes (optional)

1.5 Fennel bulbs (finely sliced, fronds reserved for garnish)

400 grams Risotto rice (e.g., Arborio or Carnaroli)

1 Onion, finely chopped

100 ml Dry white wine (e.g., Sauvignon Blanc)

1 liter Vegetable stock, warm (chicken stock is also an option, but tends to be saltier)

1 Lemon (zest and juice)

50 grams Parmesan cheese, grated

80 grams Unsalted butter, cubed

Salt and pepper to taste Parmesan crisps

50 grams Parmesan cheese (extra, finely grated)

An elegant dish for special occasions, where the fresh flavors of fennel and lemon meet the rich, buttery texture of Wagyu beef, briefly seared on a hot BBQ (or in a hot pan). The crispy Parmesan crisps add the perfect finishing touch. Ideal for a luxurious dinner at home. A recipe by @fikkenenbikken with photos by isabellehattink.nl

Preparing the fennel and spices

Crush the fennel seeds and chili flakes using a mortar and pestle.
Heat 1 tbsp of olive oil in a large pan over medium-high heat. Add the crushed spices and garlic, and sauté for 1-2 minutes until fragrant.
Add the finely sliced fennel and cook for 15 minutes until softened. Set aside. Do not let it brown too much.

Preparing the Parmesan crisps

Preheat the grill to 180°C.
Divide the Parmesan cheese into small heaps on a silicone baking mat or parchment paper. Grill for about ten minutes until golden brown. Spread the cheese out rather than piling it up; there should be some air between the shreds to prevent them from merging into a solid block. I recommend testing a few first. After baking, pat them dry with paper towels to remove excess fat for a crispier result.

Preparing the Risotto

Heat the remaining 1 tbsp of olive oil in a large pan. Sauté the onion until soft. Stir in the risotto rice and toast for 1-2 minutes.
Add the white wine and let it reduce. Then, add the broth in small portions, stirring continuously until the liquid is absorbed. Continue until the rice is tender yet creamy (approximately 25-30 minutes).
Add the butter and let it melt into the mixture.
Stir the cooked fennel, lemon zest, lemon juice, and half of the Parmesan cheese into the risotto. Season with salt and pepper. Cover and keep warm.

Preparing the A5 Wagyu Striploin

Heat the Yakiniku BBQ to a high temperature. Season the Wagyu with sea salt and black pepper.
Sear the Wagyu briefly on each side. Flip frequently if using a very hot grill. This specific cut was not very thick and took about 2 minutes in total over high heat. Wagyu is quite fatty, so keep in mind you can cook it slightly further than you usually would. Let it rest for a few minutes. Serving: Wagyu striploin
Spoon the risotto onto plates and garnish with the fennel fronds and Parmesan crisps. Place the Wagyu slices on top or to the side.
Serve immediately and enjoy this culinary masterpiece!

ENJOY!