Comprehensive Recipe: Beef Sauté with Blue Cheese Sauce & Steak Pommes Lyonnaise with Red Wine Sauce
A premium steak showdown where two chefs use the same beef but finish it with their own unique techniques. Chef George sears the surface until crispy, pairing it with refreshing apple, rich Gorgonzola sauce, and flavorful vegetable sides. Chef Nakamura lets the meat rest after an initial sear before flash-frying it a second time for a crunchy texture, served with a sweet and savory red wine sauce and potato Pommes Lyonnaise.
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🍳 Cooking Flow
[George Style] Prepare green bean and sesame mint salad with glazed carrots → [George Style] Sear beef over high heat until crispy, then let it rest in residual heat → [George Style] Make a sauce using apple, aromatics, cheese, and heavy cream in the pan with meat juices → [Nakamura Style] Salt the beef, gently sear both sides, then remove and let the surface dry while resting → [Nakamura Style] Steam-fry salted potatoes and onions in butter to make Pommes Lyonnaise → [Nakamura Style] Pan-sear the beef a second time for a crunchy finish, then make a sauce with meat drippings, red wine, mirin, soy sauce, and shichimi to plate
Cooking Steps
Brief Cooking Order
[George Style] Prepare green bean and sesame mint salad with glazed carrots → [George Style] Sear beef over high heat until crispy, then let it rest in residual heat → [George Style] Make a sauce using apple, aromatics, cheese, and heavy cream in the pan with meat juices → [Nakamura Style] Salt the beef, gently sear both sides, then remove and let the surface dry while resting → [Nakamura Style] Steam-fry salted potatoes and onions in butter to make Pommes Lyonnaise → [Nakamura Style] Pan-sear the beef a second time for a crunchy finish, then make a sauce with meat drippings, red wine, mirin, soy sauce, and shichimi to plate
Introduction
A premium steak showdown where two chefs use the same beef but finish it with their own unique techniques. Chef George sears the surface until crispy, pairing it with refreshing apple, rich Gorgonzola sauce, and flavorful vegetable sides. Chef Nakamura lets the meat rest after an initial sear before flash-frying it a second time for a crunchy texture, served with a sweet and savory red wine sauce and potato Pommes Lyonnaise.
Step 1
[George Style] Remove strings from the green beans, snap them into bite-sized lengths by hand, and boil in salted water.
Step 2
[George Style] Cut carrots into sticks the same size as the green beans. In a frying pan, stir-fry with a generous amount of olive oil, salt, and thyme to taste. Keep heat high, add a small amount of water, cover, and steam until moisture evaporates and they are glazed.
Step 3
[George Style] In a bowl, mix white sesame paste, white miso, white balsamic vinegar, soy sauce, and olive oil to make a dressing. Toss with boiled green beans and add roughly chopped mint.
Step 4
[George Style] Peel and dice the apple, mince the onion and garlic, and cut the Gorgonzola cheese into small pieces.
Step 5
[George Style] Utilizing the fat from the Wagyu, sear the beef over high heat without adding extra oil. Once one side is browned, season with salt, flip, and sear both sides until fragrant and crispy. Lower the heat, turning occasionally to cook evenly, then remove to a tray and rest using residual heat.
Ingredients List
Important Notes
[George Style Highlights] To balance the sweetness and richness of Wagyu fat, we use the refreshing quality of mint, the acidity of white balsamic vinegar, the crunch of apples, and the intensity of Gorgonzola to create a powerful harmony of flavors. ✨
[George Style Cooking Technique] Sear the outside over high heat until fragrant and crispy, then finish the inside over low heat using residual heat for a juicy medium result. 🔥
[Nakamura Style Highlights] By searing the beef once at a lower temperature to form a surface film and then resting it to draw out moisture, the second sear results in an exceptionally crispy, crunchy surface. 💡
[Pommes Lyonnaise Tips] After slicing the potatoes, salt them to draw out moisture, then steam-fry them slowly over low heat with the onions and butter using that same moisture to concentrate the flavor. ⚠️
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