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A5 Wagyu with Garlic-Infused Tallow Beurre Blanc INGREDIENTS A5 Wagyu steak, lightly tempered Fine salt Thinly sliced garlic Rendered A5 Wagyu fat (from searing) Champagne vinegar White port wine Liquid dashi 1 whole shallot, peeled Light commercial butter (grass-fed is too yellow) STEPS 1. Temper the A5 slightly, not fully to room temp. Pat dry. Season lightly with fine salt. 2. Place in a dry, lightly preheated pan. No oil. Render gently. Add a weight on top for even contact. As fat releases,
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