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