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| Wagyu rump steak |
Viet Nam News
with head Chef Vu Anh Duc from Sheraton Hanoi Hotel
This beef dish is the perfect way to ward off the chill of autumn. Cheers!
Ingredient: serves 2
500g Wagyu rump
1 potato (80 - 90g)
150g asparagus
150g string beans
200g baby carrot
50g bacon
20g Parmesan cheese
3g thyme
20g butter
20ml cooking oil
3g yellow mustard
3g wholegrain mustard
3g horseradish sauce
A little parsley to taste
40ml green pepper sauce
Pepper, salt to taste
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| Chef Duc |
Method:
- Season the steak with pepper, salt, a little parsley and cooking oil and marinate for 5 minutes. Then grill on a cast iron skillet or saute. Spread the meat on a baking sheet and finish cooking in the oven at 195oC for 5-13 minutes depending on taste.
- Wash potatoes, season with salt, thyme and some butter. Cover the potatoes in a baking sheet and bake at 150oC for 40-45 minutes. Pan fry the bacon and slice in half, when the potato is cooked, slice a cross-shape and stuff with the bacon and Parmesan powder. Grill in the oven until even coloured.
- Peel, cut and boil the asparagus, string beans and carrots, then stir in butter and salt and sprinkle with chopped parsley.
- Serve with pepper sauce, yellow mustard, wholegrain mustard and horseradish sauce.
You can sample the dish at Sheraton Hanoi Hotel, K5 Nghi Tam, 11 Xuan Dieu St, Tay Ho Dist, Ha Noi. Tel: +(84)4 3719 9000. Website: sheraton.com/hanoi, sheratonhanoi.com.
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