One Rochester UNA Full Menu
Wagyu Beef in Red Wine Sauce - with Blue Cheese, Spanish Red Peppers julienned and sauteed, flavored with Thyme & Garlic.
Tasting Notes - The Wagyu beef comes with beautiful marbling, fresh juicy, with a melt in your mouth texture. Having been pan seared & roasted medium rare the meat retains its moisture and is tender juicy on the inside. The reduced red wine sauce lends a fragrant savory sweet flavor to the meat, that pairs well with the aromatic garlicky flavor from the roasted melted garlic cloves. The creamy blue cheese & sweet julienned sauteed Spanish red peppers adds to a creamy savoury sweet taste to the Wagyu beef.
Tasting Notes - The Wagyu beef comes with beautiful marbling, fresh juicy, with a melt in your mouth texture. Having been pan seared & roasted medium rare the meat retains its moisture and is tender juicy on the inside. The reduced red wine sauce lends a fragrant savory sweet flavor to the meat, that pairs well with the aromatic garlicky flavor from the roasted melted garlic cloves. The creamy blue cheese & sweet julienned sauteed Spanish red peppers adds to a creamy savoury sweet taste to the Wagyu beef.
Executive Chef Jean-Philippe Patruno's Step by Step Guide to the Making of his Signature Wagyu beef : -
Step 1 - Executive Chef Jean-Philippe Patruno sauteed the julienned Spanish red peppers in the frying pan at medium heat.
Step 1 - Executive Chef Jean-Philippe Patruno sauteed the julienned Spanish red peppers in the frying pan at medium heat.
Step 2 - Executive Chef Jean-Philippe Patruno pan sears the Wagyu beef & thyme in the frying pan over medium high heat to seal in the flavors.
Step 3 - Executive Chef Jean-Philippe Patruno places the Wagyu beef & thyme from the frying pan into the roasting tray.
Step 4 - Executive Chef Jean-Philippe Patruno roasts the Wagyu beef in the oven for about 10 minutes.
Step 5 - Executive Chef Jean-Philippe Patruno crushes the Blue Cheese into crumbles in the preparation for the plating.
Step 6 - Executive Chef Jean-Philippe Patruno carves the Wagyu Beef into 0.5 inch thick slices.
Step 7 - Executive Chef Jean-Philippe Patruno displays the sauteed julienned Spanish Red Peppers on the plate.
Step 8 - Executive Chef Jean-Philippe Patruno drizzles the red wine sauce over the Wagyu Beef.
Step 9 - Executive Chef Jean-Philippe Patruno adds the oven-baked garlic & thyme to the Wagyu Beef as garnishings.
Step 10 - Executive Chef Jean-Philippe Patruno drizzles some olive oil & add a dash of fresh coriander.
Step 11- Executive Chef Jean-Philippe Patruno presents his Signature Wagyu Beef in Red Wine Sauce with Blue Cheese, Garlic & Thyme.
Executive Chef of UNA at One Rochester -Jean-Philippe Patruno
One Rochester - UNA is located at :
1 Rochester Park, S(139212)
Tel : 67730070
Email : una@onerochester.com
www.onerochester.com
www.facebook.com/1RochesterGroup
No comments:
Post a Comment