Lone Mountain Wagyu Coulotte

Coffee Marinade, Sweet Potato Pavé, Brussels Sprouts, Pecans, Texas Honey, and Red Wine Jus

Chef Matt McCallister of Homewood | Dallas

Adapted by StarChefs | November 2021

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 tablespoons Aleppo pepper
1 teaspoon ground ginger
1 teaspoon chile powder

Coulotte:
8 cipollini onions, peeled and sliced
1 clove garlic, thinly sliced
3 tablespoons shio koji
1 ½ teaspoons white miso
1 pound Lone Mountain wagyu coulotte

Pecan and Fermented Honey Relish:
2 tablespoons butter
2 cups Texas pecans
1 ½ teaspoons salt
1 teaspoon black pepper
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:

For the Sweet Potato Pavé:
Heat oven to 250°F. 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

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