By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Wagyu beef with truffle is the dish that defines high-end Japanese-European fusion. A5 grade wagyu has the highest marbling rating possible, with intramuscular fat that melts at body temperature. The texture is unlike any other beef. Shave truffle on top and you have one of the most decadent dishes in modern cooking.
Key Takeaways
- Use A5 grade Japanese wagyu sirloin or fillet
- Smaller portions, 80-100g per person
- Cast iron pan, very hot, very brief cook
- Truffle shaved at the table
- 4-5g of fresh truffle per portion
The Ingredients
Serves 2
- 200g A5 grade Japanese wagyu sirloin (in one piece, around 2cm thick)
- A small pinch of fine sea salt
- 8-10g fresh Périgord Black Truffle for shaving
- A few flakes of Maldon sea salt
- Freshly cracked black pepper
- 1 tsp finely sliced chives, optional
The Method
Step 1: Bring to Room Temperature
Take wagyu out of the fridge 30 minutes before cooking. Pat completely dry. The fat content is so high that you don't need to oil the pan.
Step 2: Heat the Pan
Place a heavy cast iron pan over high heat. Don't use non-stick. Wait 90 seconds until smoking.
Step 3: Sear
Salt the wagyu lightly with fine sea salt. Place in the dry hot pan. Sear 60 seconds on each side. The fat will render quickly. Don't overcook.
Step 4: Rest and Slice
Lift onto a warm plate. Rest 3 minutes. Slice into 1cm strips against the grain.
Step 5: Plate and Shave
Arrange slices on warm plates. Shave 4-5g of fresh black truffle directly over each portion at the table. Add Maldon flakes and a tiny crack of black pepper. Scatter chives if using. Serve immediately.
Tips
Smaller portions. A5 wagyu is so rich that 80-100g per person is plenty. Larger portions feel sickening.
Dry pan, no oil. Wagyu has so much intramuscular fat that no added fat is needed.
60 seconds per side. The window is narrow. Overcooked wagyu loses its silken texture.
Shave truffle at the table. Aroma volatility.
Variations and Pairings
With caviar topping: Add a small spoon of Royal Oscietra alongside the truffle. Triple-luxury, surprisingly balanced.
With white truffle: Use Alba White Truffle for shaving in autumn.
With foie gras: Add a small slice of seared foie gras on top of each wagyu slice. Tournedos Rossini wagyu version.
Wine pairing: A vintage Bordeaux from the Médoc or a Brunello di Montalcino.
For more luxury mains, see our steak with truffle butter and tournedos rossini recipes.
Frequently Asked Questions
What's A5 grade wagyu?
The highest grade of Japanese wagyu. A is the yield grade (most meat from the carcass). 5 is the marbling/colour grade (most marbled, brightest red flesh). A5 is the rarest and most expensive grade.
Where do I buy A5 wagyu?
Specialist Japanese butchers in London (Atari-Ya, Japan Centre), high-end butchers (Allens of Mayfair, HG Walter), or specialist online suppliers.
Why such small portions?
The marbling is so intense that 100g of A5 wagyu has more fat per gram than a regular ribeye. Larger portions become sickly.
Can I substitute regular fillet?
Yes. Use 200g portions of 28-day dry-aged fillet. The dish is still excellent, just less intense.
Further Reading
A plate of wagyu with truffle shavings is one of those mains that quietly defines what restaurant-grade home cooking looks like. Discover Beleaev's truffle and caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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