Head Chef Tim Butler of Asia’s Top 50 Restaurant, Eat Me in Bangkok, presents his recipe for Japanese Miyazaki Wagyu A5 Tataki
Born in Portland, Maine, Chef Tim Butler lived in New York City and Southern California before moving to Bangkok in 2009 and joining Eat Me as executive chef. His modern, Asian-influenced, international food has won his restaurant many awards.
Chef Tim’s industry experiences goes way back to his first job as a fourteen-year-old washing dishes in a small Italian restaurant. A 1998 graduate of the esteemed Culinary Institute of America, Tim was made executive pastry chef of Aquavit in New York City under Chef Marcus Sammuelson at just 21. In 2007, he was named New York Rising Star Chef.
Here is his recipe for Japanese Miyazaki Wagyu A5 Tataki, created for the S.Pellegrino and Acqua Panna Four Hands Dinner at LeVeL33 in Singapore on May 27 & 28.
Picture: Courtesy of LeVeL33
200g A5 Miyazaki beef sirloin
30g Miso paste
5ml Yuzu juice
10g Oscietra caviar
4 pieces Fresh sea urchin
30ml Olive oil
10g Fresh wasabi or horseradish
Black pepper to taste
Maldon sea salt to taste
1. Clean sirloin removing excess fat cap and cut into 2 pieces of 100g cubes
2. Season beef with salt and pepper
3. Heat a heavy sauté pan with olive oil until smoking
4. Carefully place the 2 pieces of beef in the sauté pan and begin to sear
5. Sear beef on all sides quickly until well browned, remove beef from pan and rest meat
6. Mix miso paste and yuzu juice, reserve and chill
7. Grate fresh wasabi on a microplane or wasabi paddle
1. Cut each piece of beef into 2 pieces (50g each)
2. Spoon a small dab of miso sauce onto the plate
3. Place beef on top of miso
4. Garnish each piece of beef with 1 piece of sea urchin and a small spoon of caviar
5. Top each piece with fresh wasabi and serve
Seats are still available for the exclusive S.Pellegrino and Acqua Panna Four Hands Dinner at LeVeL33 on May 27 & 28. Call +65 6834 3133 or click here to reserve.