INGREDIENTS:

1-1 ½ pound Wagyu New York Striploin steak
Kosher salt and freshly ground black pepper
1 tablespoon canola oil

Pasilla Crunch

2 cup olive oil
3 dried chile Pasilla, stems removed.
3 cloves peeled garlic.
¼ onion cut into 1 inch dice
½ cup walnuts pieces
½ cup pistachios pieces
¼ cup pepitas “pumpkin “seeds, shelled
3 tablespoons sesame seeds
1 teaspoon cumin seeds
1 teaspoon caraway seeds
2 tablespoons red wine vinegar

Celery Root and Star Anise Puree

2-star anise
2 cups milk
Enough water to cover vegetables
1 tablespoon salt
2 large celery roots, peeled, cut into 2-inch cube
5 tablespoons butter, cubed
Splash of cream or ½ and ½
Salt and white pepper to taste

Gruyere Fonduta

1 cup heavy cream
1 cup half and half
50g butter
½ cup Gruyere, grated
Pinch of xanthan gum
Salt and white paper to taste

METHOD:

For Wagyu Strip

Preheat the oven to 450 degrees F. A half hour before cooking, remove steak from refrigerator. Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet; when it begins to smoke, add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven.

Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F. for medium-rare, about 6 to 8 minutes.

Transfer steak to a cutting board and let it rest for 10 minutes. Slice meat across the grain.

For Pasilla Crunch

Heat olive oil in a medium skillet, until the olive oil reaches approximately 250°-325°F Add the garlic and onion, gently fry until golden brown remove. Add the chiles for 30 to 50 seconds and remove. Add walnuts, pepitas, pistachios for 1 minute and remove. Turn off the heat and add sesame seeds and allow them to fry as oil cools.

Strain out sesame seeds and reserve oil. Add oil, chiles, garlic, onion, cumin caraway, and vinegar to a blender and blend until the mixture is a paste, do not over blend. Remove mixture to a bowl and fold in the remaining ingredients walnuts, pistachios, pepitas, sesame seeds. Mix well and adjust seasoning with salt and pepper.

For Celery Root Puree

In medium saucepan add celery root, milk and enough water to cover by about an inch, bring to a boil. Reduce heat to medium and simmer until vegetables are tender, about 20-30 minutes. Drain, discard star anise and cooking liquid.

Combine celery root, butter and splash of milk in food processor and puree, letting the processor run and scraping down sides as needed, until smooth. Season to taste with salt and white pepper. Mixture should be quite stiff and hold its shape.

For Gruyere Fonduta

In a medium saucepan over medium heat add cream and half and half bring to a simmer and whisk in butter and cheese. Whisk in a pinch of xanthan gum cook until slightly thickened. Adjust seasonings.

Courtesy of Mark Caldwell, Executive Chef Davis Estates