Mushrooms Crusted Matsusaka Wagyu Beef Sous Vide Steak with Porcini Mushrooms Infused Butter

beef steak mushrooms crusted matsusaka wagyu beef porcini mushrooms butter sous vide beef chanterelle mushrooms powder

Sous Vide Matsusaka Wagyu Beef with Gourmet Mushrooms Crusted & Porcini Mushrooms Infused Butter

Sous Vide Matsusaka Wagyu Beef with Gourmet Mushrooms Crusted & Porcini Mushrooms Infused Butter, A5 Matsusaka beef ribeye from Japan dusted and marinated with medley of gourmet mushrooms (porcini, morel, kulat pelawan/local chanterelle and shiitake) then sous vide cooked in 60°C waterbath for 1 hours, drained, dusted with extra porcini mushrooms powder then seared, carved and served with porcini mushrooms powder infused butter.

beef ribeye steak mushrooms butter powder porcini crusted matsusaka wagyu beef sous vide

Matsusaka Beef Ribeye Steak & Porcini Mushrooms Infused Butter

beef steak porcini mushrooms butter infused matsusaka recipe crusted sous vide kobe beef premium cut

Porcini Mushrooms Crusted Matsusaka Beef Steak  Topped with Porcini Mushrooms Infused Butter

Matsusaka beef is a black hair Japanese cattle (wagyu), also known as Kuroge Washu or “Japanese Black”, the cattle come from the Matsusaka region of Mie, Japan. It is one of the most famous beef types within Japan and internationally, with a high fat-to-meat ratio. Within Japan, Matsusaka beef is generally considered one of the three top brands (known as Sandai Wagyu, “the three big beefs”), along with Kobe beef and Omi beef or Yonezawa beef.

beef steak porcini mushrooms powder marinated matsusaka wagyu beef butter mushrooms

A5 Matsusaka Wagyu Beef with Massive Marbling Fat Marinated with Gourmet Mushrooms Medley Powder

Matsusaka beef is got the top marbling fat ratio (BMS 12 out of 12) so you won’t taste it unless you willing to reach deep into you your pocket. Yup, look out the massive fat within the meat of the sous vide matsusaka beef above. Matsusaka marbling fat is a promise of succulent, juicy, tender and flavourful beef steak. Matsusaka wagyu beef raised in Mie perfecture japan, a wagyu catttle sanctuary of quiet, serene area, feed with the best nutritious diet including ground wheat, ground corn, tofu lees or soy pulp and fresh grass.

sous vide wagyu beef mushrooms crusted translucent fat well marbling wagyu matsusaka steak

Massive Marbling Fat Matsusaka Beef (BMS 12 out of 12)

Matsusaka wagyu beef also got it’s massive marbling fat because the cattle once had a very happy live.  The Matsusaka beef farmer even  improving the cattle appetite with sake rice wine and beer. Matsusaka cattle got daily massage all over the body to get a well distributed fat and then exposed with classic music to improved the dopamine hormones release to make the cattle calm and happy. One single thing that i hate about this precise Matsusaka beef raising procedures is it definitely cost you  a lot, here in Indonesia imported Japanese matsusaka beef cost about IDR 3.600.000 (360 USD) for a kilo.

porcini mushrooms crusted steak beef kobe wagyu matsuzaka bms 12 mushrooms infused butter

Sous Vide Matsusaka Wagyu Beef Steak with Mushrooms Butter

matsusaka wagyu beef steak mushrooms butter powder porcini morel chanterel

Sous Vide Matsusaka Wagyu Beef with Mushrooms Crust, Served with Porcini Mushrooms Infused Butter

Premium beef such Matsusaka wagyu need a prescise method to cooked it; i prefer sous vide for any prime beef meat since my previous SOUS VIDE KOBE BEEF Served with Kaffir Lime Ponzu is turned out really good,  even sous vide method make choice grade or cheap SOUS VIDE BEEF BRISKET with Roasted Pepper & Pine Nuts Romesco Sauce delicious too.

sous vide beef kobe wagyu bms 12 melt tender steak porcini mushrooms powder butter chanterelle morel

Sous Vide Matsusaka Beef

Sous-vide is the French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 50°C (131 °F) to 60 °C (140°F) for meats and higher for vegetables.

porcini mushroom crusted beef steak recipe matsusaka ribeye wagyu mushrooms infused butter

Porcini Mushrooms Medley Crusted Wagyu Beef with Mushrooms Butter

The sous vide Matsusaka beef marinated with porcini and other gourmet mushrooms powder. The dried mushrooms powder is a mixture of dried porcini, morel, kulat pelawan and shiitake mushrooms that thinly sliced and then toasted with low heat until a little bit browned and crisp. The toasted dried mushrooms medley then processed with blender until become a fine powder.  You can use any of your favourite mushrooms for the mushrooms powder medley.

dried porcini mushrooms risotto cepes

Dried Porcini Mushrooms

This is dried Porcini mushrooms (Boletus edulis), also called cepes, penny bun, porcino, or king bolete. Porcini is gourmet mushrooms and prized for its flavour and aromas and high regard in many cuisines, and is commonly prepared and eaten in Porcini Mushrooms Risotto, as a crust seasoning for meat like my Porcini Mushrooms Crusted Pan Seared Lamb Chop or as a stuffing for my Porcini Mushrooms Stuffed Chicken Ballontine

kulat pelawan jamur bangka lempah darat

Dried Pelawan Mushrooms, Bangka Island Endemic Chanterelle Mushrooms

This is Jamur  Pelawan or Pelawan mushrooms, Bangka Island endemic wild mushrooms that symbiotically grown under Pelawan Tree (Tristaniopsis merguensis).  Fresh  jamur pelawan got a burgundy color and it’s turn out reddish-brown once it dried and aged. Kulat pelawan hand-picked one by one in the pelawan tree forest and carefully covered with some cloth and then exposed with heat or sun ray until the mushrooms dried, it’s prized for its earthy, smokey and woodsy flavour, even a professional French Chef in Jakarta Thought Kulat Pelawan is Genuine French Wild Chanterelle Mushrooms in a Blind Tasting Test.

porcini mushrooms butter infused recipe beef steak porcini mushroom powder chanterelle morel

Porcini Mushrooms Infused Butter

The porcini mushrooms infused butter for serving my sous vide Matsusaka beef steak is pretty simple to made.I mixed powder of toasted porcini mushrooms and the remaining mushrooms powder mixture for the beef marinade with  softened butter. All the ingredients must be chilled before mixed, then after the butter and mushrooms powder mixed well i put it in a cling wrapping plastic and then rolled it to assemble a cylindrical log. Wrapping the mushrooms butter once more with aluminium foil made it chilled even better in the fridge. The porcini mushrooms infused butter log then cut into a thick coin and place over the hot seared Matsusaka beef steak, melt a little bit and there you go to enjoy it.This mushrooms butter using clarified butter that really had a lower temperature melting point compare with the regular butter, so easy to melt as you see in the photograph, hence  i need to keep it chilled before serving instead it’s spreadable rather than palatable. You can use regular butter for a better presentation, it’s hold it’s form and pretty easier to photograph as well.

recipe mushrooms cust beef steak wagyu kobe beef  sous vide porcini mushrooms powder butter infused

Sous Vide Matsusaka Wagyu Beef with Mushrooms Crust, Served with Porcini Mushrooms Infused Butter

wagyu ribeye matsusaka beef steak mushrooms butter recipe porcini powder marinated sous vide kobe beef prime steak mushrooms powder crusted

Melting Porcini Mushrooms Infused Butter Over Matsusaka Beef Sous Vide Steak

The Matsusaka beef marinated in porcini mushrooms mixture actually cooked in sort of sous vide because i using rice cooker as the heater to my water-bath, so no fancy equipments; sousvide water bath circulator and vacuum sealed pack machines involved.  Instead, this sort of sousvide method using amateur kitchen tools, ever since  i take care all the basic principles of sousvide on this recipe.Since this is Matsusaka beef is cooked in sort of-sousvide, the beef sirloin is vacuum packed with ziplock manually without any vacuum machine by simply submerged the ziplock package under water partially to pushed away the air. The ziplock package silicone seal then zipped once the air removed from the bag. This ziplock bag submerging method is quite efficient to pushed away the air from the bag. Choose the heat-proof and food grade ziplock bag with a good sealing feature, cheap ziplock bag may burst out while cooking and ruined your entire Matsusaka beef batch.

sous vide matsusaka wagyu beef steak porcini mushrooms powder crusted butter rice cooker

Sous Vide Beef Steak with Rice Cooker Waterbath

As you can see from the photograph, my water bath temperature was 60°C , but it’s actually fluctuated from 60 to 61°C if i  put the lid partially on. I adjust the temperature of the rice cooker water bath with covering the metal pot, the more you cover hence the temperature will get closer to the maximum temperature when you put the lid on completely. I let the Matsusaka beef sit in the rice cooker water bath for about 1 hours, don’t get hesitate to leave it longer in the water bath because it’s not a single chance your beef will overcooked, but definitely no further than 2 hours or it turn into mushy because the fat is totally rendered.  The heat source of my rice cooker is on the bottom of the metal pot, so the temperature in the bottom and the surface of the the water bath is different with about 0.5°C range, so it’s necessary to flip it every 20-30 minutes to made the Matsusaka beef evenly cooked. Do not forget to submerged the vacuum packed beef sirloin completely on the water bath during the sous vide cooking, i’m putting some glass plate for that purpose.

matsusaka beef porcini mushrooms crust sous vide steak chanterelle morel powder muhrooms

Sous Vide Matsusaka Beef with Gravy

Right after i sous vide the porcini mushrooms powder marinated matsusaka beef for 1 hour in 60°C rice cooker water bath, i take it out of the ziplock bag, then drained the precious Matsusaka beef little bit. The gravy or natural juice from the sous vide bag is separated. The gravy from the sous vide bag then  reduced it a little and served the with the beef steak. I also added the reduced gravy into the Porcini mushrooms infused butter to give extra beefy flavour into it.

porcini mushrooms powder coated matsusaka beef steak wagyu beef sous vide mushrooms crusted pan seared

Mushrooms Powder Dusted Sous VIde Matsusaka Beef

While the gravy from the sous vide Matsusaka wagyu beef ziplock bag reduced, i dust the precious beef with extra gourmet mushrooms powder to make a nice mushrooms crusted on it once it properly seared. Make sure you dusted the mushroom powder evenly to make a nice and even mushrooms crust on it.

porcini mushrooms crust beef steak wagyu ribeye kobe beef sous vide powder mushrooms chanterelle morel

Mushrooms Crusted Matsusaka Beef Steak

matsusaka beef recipe sous vide stek porcini mushrooms crusted butter

Nice Gourmet Mushrooms Crust with Juicy Sous Vide Matsusaka Beef

I drizzle some olive oil and give a gentle massage on the mushrooms crust and then seared it with blowtorch until the outside layer of mushrooms crust on the beef steak is slightly charred and browned all over. The seared mushrooms crusted Matsusaka ribeye beef steak is beautifully pink and very juicy ever since sous vide method is slow cooking process which the best way to retain the moisture within the steak. Almost none of the moisture loss during the sous vide method, there’s only earthy mushrooms and beef flavour exchanged inside the vacuum packed ziplock bag.

matsusaka beef steak mushrooms crusted porcini infused butter morel chanterelle

Matsusaka Beef Ribeye Steak with Mushrooms Infused Butter

matsusaka beef steak porcini mushrooms butter infused morel shiitake chanterelle crust beef steak sous vide

The Next Day Patients Gonna Get The Best of Mr. Dentist Chef!!!

Now is the moment of truth, carefully carved and enjoy your Gourmet Mushrooms Crusted Sous Vide Matsusaka Beef Steak with  Gourmet Mushrooms Infused Butter. If you like beef, this is the heaven kind of beef,trust me !!! All the investment you’ve let go to purchased the gourmet mushrooms is definitely worth once you taste this. I gladly announced that if i had this Matsusaka Beef Ribeye Steak, ALL THE PATIENTS IN THE NEXT DAY WILL GET THE BEST OF MR.DENTIST CHEF!!!

recipe beef steak wagyu porcini mushrooms crust sous vide japanese matsusaka beef with mushrooms powder

Recipe Sous Vide Matusaka Wagyu Beef Ribeye with Gourmet Mushrooms Powder Medley

Recipe Sous Vide Matsusaka Wagyu Beef  with Porcini, Morel, Chanterelle & Shiitake Mushrooms Powder Medley:

Serving (2-3)

Ingredients:

  • 1 piece of 500 grams A5 Matsusaka Wagyu Beef Ribeye Steak
  • 3 Tbsp Gourmet Mushroom Powder for Marinade (Mixture of dried porcini, morel, chanterelle & shiitake mushrooms)
  • 1 Tbsp extra Gourmet Mushroom Powder for the mushrooms crust
  • Salt and pepper to taste
  • 2 tbsp butter
  • Ziplock plastic bag

How to Make Sous Vide Matsusaka Wagyu Beef Ribeye Steak Using Rice Cooker:

  • Season the Matsusaka beef  with salt, pepper and gourmet mushrooms powder generously, set aside
  • Put the porcini mushrooms powder mixture marinated Matsusaka beef steak and the butter in the ziplock bag.
  • Submerged the ziplock bag in the water partially to pushed the air out of it.
  • Secure the ziplock seal once the air removed from the bag, let it sit marinated  in the fridge for at least 6 hours or overnight.
  • Place ziplock packed Matsusaka beef ribeye  in the preheated rice cooker water bath in 60°C for medium well done (i’m using my rice cooker with the lid cover partially on)
  • Let it sit in the water bath for 1 hour, flip it every 20 minutes and put some weight to let the bag completely submerged.
  • Take away the sous vide Matsusaka beef  bag from the rice cooker waterbath, set aside
  • Pop out the Matsusaka beef ribeye steak from the ziplock bag, drain and set aside the gravy.
  • Dust the Matsusaka beef with the remaining porcini mushrooms mixture
  • Drizzle some avocado oil (or any high smoke point oil) to the mushrooms crust
  • Sear the sous vide Matsusaka beef steak until the mushrooms crust is perfectly browned for about 1 minute each side, set aside
recipe porcini mushrooms butter powder chanterelle morel powder recipe

Porcini Mushrooms Butter Recipe

Porcini Mushrooms Butter Recipe:

  • 2 tbsp Porcini mushrooms powder (you can combine with morel, chanterelle or any kind of gourmet mushrooms you want)
  • 1 tbsp reduced matsusaka beef gravy (from the ziplock sous vide bag)
  • 100 gr butter
  • Salt and freshly ground black pepper to taste
  • Plastic cling film for wrapping and rolling the porcini butter
  • aluminium foil for wrapping the porcini butter

How to Make Porcini Mushrooms Infused Butter :

  • Lay a  plastic cling film in a table, set aside
  • In a glass bowl, mix the butter, porcini mushrooms powder and the reduced beef gravy until well blend
  • Put it in over the cling film and then roll it to made a cylindrical log
  • Wrap it with aluminium foil and let it refrigerate until set
  • Serve the porcini mushrooms butter  with the Mushrooms Crusted Matsusaka Beef Ribeye Steak

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43 thoughts on “Mushrooms Crusted Matsusaka Wagyu Beef Sous Vide Steak with Porcini Mushrooms Infused Butter

  1. Wagyu, yet to try. So expensive, they have it at one place here – RM150… *faints* But it’s air-flown, specially imported, not available at the shops and supermarkets in my very little town…not even angus.😦

  2. Oh my! I’m dying a little reading your post. I’ve always wanted to play with a sous vide! But it’s just so damn expensive. Please excuse my language. LOL….little did I know my rice cooker can do the same! I can’t wait to try this out! Now, I need to get myself some gorgeous beef and mushrooms to get things started.😀 Thank you so much for sharing!

  3. Sous-vide is the method I haven’t tried yet, but a friend told me he uses it quite often with steak… Your impressive beautiful dish makes me want to buy a sous-vide machine!

  4. as someone who doesn’t love mushrooms, i can’t say this would delight me, but my fiance would do somersaults if i made it for him!

  5. Fascinating read about Matsusaka beef. I didn’t know any of that. My uncle lives in Mie prefecture and I know the region somewhat but not about beef…holy expensive cow! At the beginning, I thought this is fairly easy dish…but…wait.. you have to make porcini butter first? Incredible! You’re doing the justice to the meat!

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