Australian Wagyu Ribeye with Mustard Flavored Watercress Salad

For this dish, I want a twist between a sweet-tart flavor of a Japanese steak sauce and a tangy mustard dressing for the watercress salad.

The wagyu steak is simply seasoned with salt and pepper, then sous vided at 59 deg C for 45 min. I added a dash of smoked paprika before grilling it on a hot cast iron skillet for a minute each side. I reckoned a minute is a bit too long for a tender wagyu steak about 20mm thick. While the meat tasted great, it could have been better if I have reduced the grilling to just 30 seconds each side.

For the watercress dressing, I use a homemade Dijon mustard, cider vinegar, honey and extra virgin olive oil. The mustard was made a couple of weeks ahead from black and yellow mustard seeds, mustard powder, yellow onion, garlic, dry white wine, worcestershire sauce, salt, vinegar, sugar and a dash of ground mace, all spice, tumeric, white pepper and cinnamon.

To serve, I added shiitake mushrooms sauteed with a little sea salt and garlic.

Sous Vide Beef and Mango Salad

You do not need a beef tenderloin or a wagyu to have a juicy, tender and flavorful beef for salad.
I use the Australian 1824 chuck primal cut, sous-vided 75 minutes at 60 deg C. The beef was seasoned with salt, pepper and paprika, then seared on a hot skillet for 30 sec on each side. For the salad, I have mango, apples and spinach with a dressing of honey, red wine vinegar and extra virgin olive oil.