Dry-Aged Beef

Alpine-Style Cheese, Tarragon, Mustard, Smoked Onion Cream Soufflé, Crispy Shallots

Chef Esther Ha of Momofuku Ko | New York

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Adapted by StarChefs | march 2023

INGREDIENTS:

Dry-Aged Beef:
One 18-pound bone-in beef striploin

Glaze:
220 grams diced Spanish onion
3 grams thinly sliced ginger
110 grams light brown sugar 
10 grams onion powder
10 grams garlic powder 
45 grams Worcestershire sauce
10 grams black vinegar
230 grams ketchup
50 grams oyster sauce 
15 grams dark soy sauce

Tarragon-Mustard Sauce: 
730 grams sliced Spanish onion
85 grams unsalted butter, cubed
55 grams olive oil
15 grams kosher salt 
100 grams apple cider vinegar 
330 grams heavy cream 
40 grams tarragon
Hot mustard

Crispy Shallots: 
400 grams canola oil 
200 grams thinly sliced shallots
Cherrywood smoked salt

Smoked Onion Cream: 
Applewood chips
250 grams diced Spanish onion
1000 grams heavy cream 
80 grams Alpine cheese rinds

Soufflé Base: 
50 grams smoked onion oil 
40 grams all-purpose flour 
140 grams whole milk 
20 grams egg yolks
4 grams salt 

Soufflé:
125 grams egg white

To Assemble and Serve:
Rendered beef fat
Kosher salt
Finishing salt
Alpine-style cheese

METHOD:

For the Dry-Aged Beef: 
In a dry aging refrigerator set to 35°F and 75 percent humidity, hang beef for a minimum of 45 days. When properly aged, remove bone and clean off any sinew, making sure to reserve fat. In a small saucepan, render beef fat with a touch of water. Transfer to a nonreactive container and refrigerate. Wrap beef tightly in plastic wrap and freeze overnight. The next day, slice beef into 3-millimeter-thick slices and freeze until ready to use. 

For the Glaze: 
In a large saucepan over medium high heat, sweat onions and garlic. Add sugar, onion powder, and garlic powder. Stir to combine. Deglaze pan with Worcestershire sauce and vinegar. Reduce heat and let simmer until liquid is reduced by half. Stir in ketchup, oyster sauce, and soy sauce. Simmer 1 hour. Strain and let cool. 

For the Tarragon-Mustard Sauce:
In a sautépan over medium high heat, sweat onions with butter and olive oil until soft. Season with salt. Deglaze pan with vinegar. Reduce heat and let simmer until liquid is reduced by half. Stir in heavy cream. Continue simmering until liquid is reduced by half. Transfer 400 grams of sauce to a Vitamix blender. Add tarragon and purée until smooth. Season with mustard. Transfer to a nonreactive container and reserve. 

For the Crispy Shallots:
In a sautépan over medium flame, heat canola oil. Add shallots and sweat until the shallots start to brown along the edges. Remove from heat and continue to stir until shallots develop a golden-brown golden. Strain through a chinois and transfer to a paper-towel lined sheet tray. Season with salt. Set aside. 

For the Smoked Onion Cream: 
Prepare a cold smoker with applewood chips. Place onions over ice and cold smoke 2 hours. Transfer smoked onions to a stock pot over low heat. Add heavy cream and cheese rinds. Let steep 4 hours. Remove from heat and reserve.

For the Soufflé Base: 
In a saucepan over medium heat, warm 50 grams reserved beef fat and oil. Add flour and cook 2 minutes. Remove from heat and stir in yolks, a little at a time, until the mixture thickens. Set aside. In a separate saucepan over medium flame, heat milk. Pour warmed milk over the flour mixture. Whisk until well combined. Season with salt. Set aside. 

For the Soufflé: 
Heat oven to 400°F. In a stand mixer fitted with a whisk attachment, whip egg whites until stiff peaks form. Fold in 100 grams Soufflé Base until thoroughly incorporated. Prepare and grease soufflé ramekins. Fill each with 100 grams batter. Place the filled ramekins in a bain-marie. Bake 35 minutes, or until golden and puffy. Let cool. 

To Assemble and Serve:
Heat oven to 400°F. Prepare and heat a charcoal grill. On a work surface, brush 2 slices Dry-Aged Beef with rendered beef fat. Season with salt. Sear beef, fat side down, on grill. Generously brush with Glaze. Season with finishing salt and set aside. On a sheet tray, place 1 Soufflé. Drape Soufflé with Smoked Onion Cream. Warm in oven 4 minutes. Transfer Soufflé to a serving plate. Garnish with Crispy Shallots. Place Dry-Aged Beef on a sheet tray and warm in oven 30 seconds. On the bottom of a serving plate, spread Tarragon-Mustard Sauce. Top with 1 slice alpine-style cheese, followed by the warmed Dry-Aged Beef. Serve alongside Soufflé.

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