Wagyu coulotte, sweet potato pavé, Brussels sprouts

Adapted by StarChefs.com
November 2021
“For this pairing, we went with Joan d'Anguera's ‘Altaroses’ Garnatxa from Darmos in Montsant, Spain. This medium-bodied wine is expressive of rich red fruit and strawberries, with warm fall spices on the nose. The ripe red fruit qualities and warm spice pairs well with the deep, roasty flavors of the coffee and heat from the Aleppo spice. Altaroses has the perfect mouthwatering acidity to cut through the buttery sweet potato pavé, and easy tannins to stand up to the coulotte, but not overwhelm the subtle flavors of the beef. Lovely herbaceous aromas of lavender and thyme complements the pecan and fermented honey relish. All in all, this is an approachable wine with great drinkability and interesting complexity.” - Lauren Loiselle

INGREDIENTS:

Sweet Potato Pavé:
4 ½ pounds sweet potatoes, shaved thin on a mandoline
5 ounces butter, melted
1 tablespoon salt
Coffee Rub:
2 tablespoons freshly ground coffee
½ tablespoon smoked paprika
½ tablespoon yellow mustard powder
2 tablespoons freshly ground black pepper
2 tablespoon Aleppo pepper
1 teaspoon ground ginger
1 teaspoon chile powder
Coulotte:
1 pound Lone Mountain wagyu coulotte
8 cipollini onions, peeled and sliced
1 clove garlic
3 tablespoons shio koji
1 ½ teaspoons white miso
1 teaspoon chile powder
Pecan and Fermented Honey Relish:
2 tablespoons butter
2 cups Texas pecans
1 ½ teaspoons salt
1 teaspoon salt
1 ¼ cups Texas extra virgin olive oil
2 tablespoons Sherry vinegar
2 tablespoons fermented or regular honey
1 tablespoon minced thyme
Red Wine Jus:
2 shallots, minced
2 ½ tablespoons butter
2 tablespoons Cognac
1 cup dry red wine
1 cup beef stock
Salt
Freshly ground black pepper
To Assemble and Serve:
1 pound Brussels sprouts, blanched then some halved and some quartered, outer leaves included
Olive oil
Salt
Lemon
Oil for frying

METHOD:

Sweet Potato Pavé

Heat oven to 250℉. In a bowl, toss together all ingredients. Transfer sweet potatoes to a parchment-lined loaf pan or shallow third-size pan. Bake 3 hours. Remove from oven and cover sweet potatoes with parchment. Using cardboard wrapped in aluminum foil, make a lid for the pan and set snugly on top. Top with weights and refrigerate overnight. The following day, slice sweet potatoes into uniform rectangles. Reserve in fridge. 

For the Coffee Rub

In a bowl, mix to combine all ingredients.

For the Coulotte

In a bowl, mix to combine onion, garlic, shio koji, miso, and 2 tablespoons Coffee Rub. Generously rub beef with the marinade. Let marinate at least 1 hour.

For the Pecan and Fermented Honey Relish

In a pan over medium flame, heat butter. Add pecans, salt, and pepper and slowly toast until fragrant and nutty. Transfer pecans to a paper towel to cool. Once cooled, add pecans to a food processor and pulse until roughly broken up. Transfer to a bowl and toss with remaining ingredients.

For the Red Wine Jus

In a pot, sauté shallots in butter. Deglaze with Cognac and reduce. Add wine and beef stock and reduce again until there is roughly ½ cup of liquid. Season with salt and a little black pepper. Strain and set aside.

To Assemble and Serve

In a bowl, toss Brussels sprouts in olive oil. Grill until warm and a little black and crispy. Return sprouts to the bowl and season with salt, Pecan and Fermented Honey Relish, and a squeeze of lemon juice. Toss to incorporate. In a deep-fryer, fry 1 rectangle of Sweet Potato Pavé until crispy and warmed through. Sprinkle with salt. Meanwhile, grill Coulotte to a medium then slice thin. Add fried Sweet Potato Pavé to a serving plate and place sliced Coulotte by its side. Add a spoonful of Brussels sprouts over the Coulotte and spoon Red Wine Jus next to it. Pair with a glass of Garnatxa, Joan d’Anguera, “Altaroses,” Montsant, Spain, 2019.