Wagyum beef steaks on embers and its accompaniments

No need to go out to enjoy a restaurant-worthy dish this Valentine's Day!

Chef Christian prepares a delectable recipe for Wagyum beef, baked potatoes with beef grabons and pan-fried mushrooms!

And Sarah will concoct a special cocktail for you to add a little spice to your meal.

Thank you to our partners:

Chef Christian's Wagyu Beef Entrecôte, Potatoes Stuffed with Grabons and Pan-fried Mushrooms Sautéed with Garlic

PREPARATION TIME: 20

COOKING TIME: 4

Wrap the potatoes in foil.
Place in the oven at 400°F (200°C) for 1 hour
When serving, cut the potato in half lengthwise, avoiding cutting it completely. Garnish with sour cream, chives and grabons.

Start by letting the Wagyum beef steaks cool on the counter. Place the thyme, fresh rosemary and garlic on the surface of the steaks to flavor them before cooking.
Prepare the charcoal embers 30 minutes before cooking. When the embers are very hot, remove the dust.
Place the rib-eye steaks directly on the hot embers and cook for 2 and 3 minutes on each side for medium-rare cooking.
Crumble the thyme and rosemary and put them on the cooked steaks.
Season with Wagyum spice blend and pepper after cooking
Let stand on a rack uncovered for 5 to 10 minutes.

Cut the King Oyster mushrooms in half. Make a few grid incisions on the cut sides of the mushroom.
Carefully tear the oyster mushrooms into three or four pieces.
Slice the button mushrooms.
Prepare the Enoki mushrooms by cutting the base.
In a pan, heat a mixture of olive oil and butter over high heat and place the King Oysters cut side down. Cook for 2 to 3 minutes.
Add the oyster mushrooms and Enoki and continue cooking for 2 minutes.
At the end of cooking, add the chopped garlic, butter and chives.
Salt and pepper.