Wagyu with Blistered Haricot Vert

Ingredients

• Petite® Sorrel Meadow Pink™

WAGYU:

• 2 pcs 4oz-6oz Wagyu New York
• 1 Tbsp grapeseed oil
• Salt
• Pepper
• 1 stalk celery

ANNATTO BUTTER:

• 2 Tbsp annatto seeds
• 10g minced shallots
• 5 sprigs thyme
• 1 pc fresh bay leaf
• 1 cup white wine
• 2 Tbsp calamansi juice
• 1 cup heavy cream
• 2 Tbsp butter (cut into cubes)
• Salt 

MAITAKE:

• 200g fresh maitake mushrooms
• 2 Tbsp unsalted butter
• 1 sprig thyme
• 1 pc bayleaf
• 1 clove garlic
• Salt 
• Pepper 

HARICOT VERT:

• 3-6 pcs haricot vert
• 1 Tbsp grapeseed oil

Instructions

1. For the beef, season with salt and pepper. Sear and cook to desired doneness and rest for at least 5 mins.
2. For the Annatto butter, in a small pot, add wine, shallots, thyme, and bay leaf. Simmer until almost reduced all the way. 
3. Add annatto and cream and reduce by half. Whisk butter a little at a time. 
4. Season with salt and adjust acidity with calamansi juice.
5. For the Maitake, divide mushrooms into small chunks with your hands. Heat up pan and cook butter until foamy. Add maitake, garlic, thyme, bay leaf and roast until mushrooms are browned. Season with salt and pepper.
6. For the Haricot vert, heat up a cast iron pan until very hot, add oil and cook haricot vert until blistered and cooked all the way.
7. Plate with Petite® Sorrel Meadow Pink™