Grilled Wagyu Rib Eye with Crispy Potatoes, Mushrooms and Truffle Sauce


4 Servings

Grilled Wagyu Rib Eye with Crispy Potatoes, Mushrooms and Truffle Sauce


4 rib eye rump steaks, approximately 6oz. each

5 oz mushrooms (mixed variety)

5 oz potatoes, 2½ inch slices

5 oz baby spinach, without stems

? cup glace de viande ( see recipe below)

1 Tbsp chopped truffles

1 bunch of watercress

olive oil

sea salt and freshly ground pepper

sunflower oil


Cover the Wagyu rib eye in plastic wrap and leave out to reach room temperature. Rub the beef with olive oil, then salt and pepper. Cook the meat until pink on a grill or barbecue making sure the fire is not too hot. Set the meat aside to warm in the oven on the lowest setting. Par boil the potatoes for 5 to 10 minutes. The potatoes should stay firm. Fry the potato slices until as crispy as French fries.

Coat a pan with sunflower oil and cook the mushrooms to a golden brown. Add the spinach at the last moment to keep a firm texture (al dente). Heat the glace de viande and add the chopped truffles. Remove the pan from the stove. Do not let the sauce continue to cook. Cut the Wagyu beef inpieces and grill for a short time. Serve the cooked vegetables on warm plates. Place the meat on top of the vegetables and pour the truffle sauce over the meat. Serve the fried potatoes on the side. Garnish with watercress.

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