EN DE FR ES PT IT
Wagyu Ribeye Bouchées in Red Wine Jus with Peppers and Carrots
Recipe

Wagyu Ribeye Bouchées in Red Wine Jus with Peppers and Carrots

Dinner • Schweiz

Wagyu ribeye is cut into bite-size cubes, marinated with seasoning and macadamia oil, then seared. Vegetables are sautéed and finished in a reduced red wine and beef stock sauce, then the meat is gently reheated to keep it tender.

Why smarter

The meat is only reheated briefly at the end to preserve tenderness and juiciness.

Chef tip

Sear the Wagyu cubes in batches so the pot stays hot and the meat browns instead of steaming.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 600 g Wagyu ribeye steaks (2 steaks, about 3 cm thick), cut into about 3 cm cubes 600.000 g Wagyu ribeye steaks 2 steaks à 300 g; cut into ~3 cm cubes (bouchées)
2 10 g meat seasoning (about 2 tsp) 10.000 g meat seasoning Original: 2 tsp
3 15 ml macadamia oil (about 1 tbsp) 15.000 ml macadamia oil Original: 1 tbsp
4 300 g bell peppers (2), seeded and cut into even cubes 300.000 g bell peppers 2 peppers; seeded and diced
5 200 g carrots (2 medium), peeled and cut into sticks about 1 cm thick and 4 cm long 200.000 g carrots 2 medium; cut into batons
6 100 g onion (1), finely diced 100.000 g onion 1 onion; finely diced
7 300 ml dry red wine 300.000 ml dry red wine
8 300 ml strong beef stock 300.000 ml beef stock Strong beef bouillon/stock
9 5 ml balsamic vinegar (1 tsp) 5.000 ml balsamic vinegar Original: 1 tsp

Method

  1. Cut the Wagyu ribeye steaks into cubes about 3 cm in size.
  2. Mix the meat cubes with the meat seasoning and macadamia oil. Cover and marinate for about 2 hours.
  3. Seed the bell peppers and cut into even cubes. Peel the carrots and cut into sticks about 1 cm thick and 4 cm long. Finely dice the onion.
  4. Heat a heavy cast-iron pot until very hot. Sear the marinated Wagyu cubes in batches until golden brown all over. Remove the meat from the pot and set aside.
  5. In the same pot, briefly sauté the diced bell peppers so they still retain some bite. Remove and set aside.
  6. Sauté the diced onion in the pan drippings over medium heat until golden brown. Deglaze with the red wine and reduce to about one third of the original volume.
  7. Add the beef stock and bring to a boil. Stir in the balsamic vinegar. Add the carrot sticks and cook only until tender but still slightly crisp.
  8. Shortly before serving, return the sautéed bell peppers and the Wagyu ribeye bouchées to the pot. Warm everything gently and briefly; do not simmer longer so the Wagyu stays tender and juicy.
  9. Serve with Knöpfli and red cabbage.