Ingredients

Wagyu

200g wagyu beef tenderloin, full blood

25g black lemon

3g Fleur de Sel de Camargue

3g white pepper sarawak

15g beef bone marrow

Black lemon sauce

250ml jus de veau

50g red onions

25g sugar

15g vinegar

20g white pepper sarawak

100ml orange juice

15g black lemon powder

15g butter

5g bamboo charcoal powder

Teriyaki sauce

100ml soy sauce

10g ginger

30g garlic

30g sugar

5g cornstarch

White truffle cream

50ml cream

1g nutmeg

10g butter

8ml truffle oil

Method

Wagyu

Cut the tenderloin, season with the salt and pepper, roast to your taste. Warm the bone marrow with salt de Camargue. Sprinkle the black lemon powder over the beef and set aside.

Black lemon sauce

Sauté the sliced onions, add sugar, pepper white and vinegar, then black lemon. Deglaze with the orange juice, reduce, add the charcoal powder and jus de veau, reduce, strain, and add the butter. Set aside.

Teriyaki sauce

Combine all ingredients together, reduce slightly, add the cornstarch, strain, and reserve.

White truffle cream

Reduce the cream, nutmeg, butter and Truffle oil, strain, and reserve.

To serve

Place the different sauces on the plate. Add the warm bone marrow and place the sliced wagyu tenderloin on the plate.

Find out more about the culinary career of Chef Lejard