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Wagyu/creamy potato

4 persons | Shichirin, Beef | Meat | Main dish


Start by cooking the potatoes in salted water and drain them through a sieve. Put the pan back on the fire and bring the cream to the boil, add the butter and season with salt and pepper. Leave to reduce until the cream begins to thicken. Add the potatoes and mash the whole into a smooth puree. Grill the Wagyu briefly over the hot binchotan. Cut the meat into thin slices and serve with the mashed potatoes.

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  • 400 grams Wagyu
  • 500 grams soft boiled potato
  • 200 grams full cream
  • 200 grams of butter


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