Australian Wagyu Strip Loin, Potato Terrine, Matsutakes, Black Garlic, and Bone Marrow
For the Bone Marrow Custard:
Sweat the shallots and garlic in butter until tender. Add the roasted bone marrow and thyme. Deglaze the pot with the brandy and reduce to sec. Add the milk to the pot and bring to a simmer for 5 minutes. Transfer contents to a blender and puree until smooth, seasoning with salt and white pepper. Pass through a chinois and chill. Combine bone marrow mixture and both carrageenans in the base of a Thermomix. Bring the liquid to 90°C and immediately pour into 4 1-inch ring molds lined with acetate. Put in the refrigerator to chill and set.
For the Potato Terrine:
Melt the clarified butter in a medium size pot and add the crushed garlic and thyme. Keep the pot in a warm spot. Slice the potatoes directly into the warm butter using the number 3 setting on a meat slicer; season with salt. Slice the frozen pork belly on a number 3 setting. Line a pan with plastic wrap. Start by layering potatoes evenly in the bottom of the pan, seasoning each layer as you go. For every 2 layers of potato add 1 layer of cured pork belly, finishing with a layer of potato. Cut a piece of cardboard to fit the top of the pan and wrap it in plastic wrap. Put the entire pan in a sous vide bag and seal on 100%. Cook the terrine in a steamer at 85°C for 1 hour. Remove and place in an ice bath to chill. Once chilled, remove the terrine from the mold and trim in to 4 even rectangles.
For the Australian Wagyu Strip Loin:
Season the strip loin with salt and pepper. Put the loin and rendered fat in a sous vide bag and seal on 100%. Cook in a water bath at 54°C for 40 minutes. Remove and set in an ice bath to chill.
For the Pickled Red Onions:
Bring vinegar, water, sugar, salt, and pickling spice to a boil. Pour pickling liquid over the onions and chill.
For the Matsutakes:
Warm the olive oil in a small pan. Add the garlic and thyme to cook for approximately 5 minutes, then remove. Slice the matsutakes on a mandolin and add to the warm olive oil; season with salt. Cover the pan with a lid and allow to confit for 5 minutes.
For the Black Garlic Purée:
Sweat the shallots in butter until translucent. Add the black garlic and deglaze with the sherry. Reduce sherry until sec and then add the cream. Reduce the cream by half and transfer all contents to a blender. While the blender is running, sprinkle in the Ultratex 3 and season the puree with salt and Blis 9 vinegar. Pass the puree through a fine tamis and store in a small squeeze bottle.
To Assemble and Serve:
Reheat the beef at 52°C and place the bone marrow in a steamer set to 60°C. Heat a film of oil in non-stick pan and sear the top side of the potato terrine until golden brown. Flip the terrine over and baste with foaming butter. Remove the beef from the bag and season with salt and black pepper. Brown the meat on all sides in foaming butter, then allow the meat to rest. Remove the bone marrow from the steamer and spoon onto the plate. Slice the meat in half and arrange around the custard. Garnish each plate with 3 pickled onions, slices of matsutake mushroom, dots of black garlic, and petite frisée. Finish the dish with a spoonful of beef jus.