Wagyu Steak and Truffle

60 min

3 min



For the puree

10oz Potatoes, waxy

1/3 cup Butter

1/8 cup Milk

1/2 tsp Salt

1 tbsp Truffle Oil

For the bearnaise

2 tbsp White wine vinegar

1 Eshallot

5 Pepper corn

1/2 tsp Salt

1 pinch Cayenne

1/2 cup butter

2 stem Terragon

2 stem Chervil

2 Egg yolk

3 tbsp Water


10 oz Wagyu Entrecote

Fresh Truffle

Wagyu Steak and Truffle




The rearing of Wagyu is subject to high quality standards, which gives the meat its unique aroma. In combination with truffled mashed potatoes and Bearnaise sauce, this dish is just right for very special occasions.





  1. Wash the potatoes, place them in the pot with cold water and bring to the boil. Boil the potatoes until they are done, then drain and leave to steam for 5 minutes. Briefly bring the butter, milk and salt to the boil in a small saucepan and immediately remove from the heat. Peel the potatoes and strain them through a sieve. Mix the potato mixture with the milk and truffle oil with a spoon.

  2. Finely dice shallots and sauté with a teaspoon of butter. Deglaze with the vinegar and add pepper grains, a sprig of tarragon and a sprig of chervil. Simmer for 5 minutes over low heat and then strain.
    Beat egg yolks, water, lemon juice, shallot reduction and cayenne pepper over a water bath until frothy. Then slowly stir in the melted butter so that it binds. At the end, fold in some freshly chopped tarragon and chervil and, if necessary, add a little salt to taste.



  1. Preheat The Otto Grill on a high flame for 3 minutes. Take Wagyu steak straight out of the fridge and lightly salt. Then grill each side on Meat-O-Meter level 1 for 1 minute, turn the Meat-O-Meter down to level 5 and cook on a low flame for 1 minute.



  1. Serve the mashed potatoes, steak and Bearnaise sauce and garnish with a little fresh truffle.

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