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Grilled Zabuton of Kobe Beef
Recipe courtesy of Snake River Farms
6 servings
30 oz. Zabuton of Kobe Beef
Salt and ground black pepper to taste
3 russet potatoes (cooked through and cooled)
2 Tbs. canola oil
2 cups spinach leaves
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2 tsp. butter
1 tsp. chopped shallots
1/2 cup fine julienne roasted peppers
1 Tbs. Fine basil chiffenaude
3 Tbs. Beef Glace |
 Preheat
grill to medium high heat and season the grill with an oil rag.
Cut the zabuton into 5 ounce squares about 1 1/2 inch deep removing
any excess pockets of fat. Season the Meat liberally with salt and
pepper and grill the squares on all sides crossing the meat to make
"diamonds" on each and every side.
Preheat the oil on medium high heat in a non-stick
skillet. Cut 2 cubes out of each potato and brown them on each side
in the oil. When cooked blot any excess oil off the potatoes and
season them with salt and pepper.
In a small sauté pan warm the butter and blanch the
shallots. Turn the heat off and add the spinach leaves and season
with salt to taste. Push the spinach to one side of the pan and
warm the roasted peppers and basil in the other side of the pan.
To serve: In the center of six warm plates place
the potato "cubes". As accurately as possibly place a layer of the
spinach, a layer of the peppers and then carefully top with the
grilled zabuton. Drizzle 2 tsp. of the beef glace (warmed) around
the plate.
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