preload

Grilled Kobe Beef Cap with Maitake Mushrooms

Grilled Kobe Beef Cap with Maitake Mushrooms, Daikon Radish Sprouts and Bordelaise Vinaigrette

6-5 oz. pieces Kobe Beef Cap or Prime Beef Rib eye
4-6 oz. maitake mushroom approx. one cluster
1-4 oz.  package fresh daikon radish sprouts
Cooking oil on hand for sauteeing mushrooms
Salt and black pepper.

Vinaigrette:
2 oz. Sauce Bordelaise, a basic demi-glace can be substituted for this sauce (available at most high end grocery stores)
2 T.  Extra virgin olive oil
1 T.  Rice Wine vinegar
1 T.  Shallots, minced
1 T.  Tamari Soy Sauce
1 T.  Sesame Oil
1 t.   Wasabi infused oil

Gently Heat the Bordelaise sauce until hot, remove from the heat and add the remaining ingredients.  The Vinaigrette does not need to be emulsified.  Reserve warm.

You may use a cast iron grill pan or Gas BBQ to cook the Beef.

Season the beef with salt and black pepper to your taste.  Apply a little cooking oil to the surface of the grill allow to heat for just a few seconds before placing the beef onto the grill.  Continue to cook the Beef turning every 2-3 minutes marking it on all sides in a diamond pattern.  Cooking time for medium rare would be approximately 10 to 12 minutes.

Mean while cut the base off of the mushrooms allowing the petals to fall naturally from the base. As these mushrooms are cultivated and very clean there is no need to rinse them at all.

Heat an ounce of oil in a saute pan until it is smoking hot.  Add the mushrooms and saute until tender and crisp about 3-4 minutes, season to taste with salt and pepper, drain and reserve hot.

When the meat is cooked and has rested for 2-3 minutes, slice and arrange on a warmed platter. Spread the cooked maitake’s over the beef.   Cut the green tops off of the daikon sprouts and garnish over the sliced meat as well.  Re mix the vinaigrette quickly and drizzle over the top of the Beef.  Serve additional sauce on the side if desired.