Premium First Light Wagyu Beef from New Zealand is bred for exceptional tenderness and flavor. Pair it with creamy duchess potatoes and vibrant rainbow carrots for a hearty yet elegant meal. 

Preparation

Heat oven to 400°F.

Bake potatoes until tender, then peel and pass through a food mill while still very hot. Mix together the cream and egg yolks and add to the potatoes. Use a spatula to mix evenly, then add 3 tablespoons of melted butter and the Parmesan cheese. Season with salt and white pepper.

Place the potato mixture in a piping bag with a large star tip. Pipe 2-inch wide by 2-inch high cones on a lined baking sheet. Place in the refrigerator or freezer to chill for 30 minutes.

Turn oven up to 450°F.

Remove potatoes from refrigerator or freezer and brush with the remaining 1 tablespoon of melted butter, being careful not to damage the piped edges. Set aside.

Heat vegetable oil in a heavy-bottomed sauté pan over high heat. Season the steaks with salt, pepper and granulated garlic. Sear steaks for 2–3 minutes per side for medium-rare. Remove from pan to a dish and let rest for 5–7 minutes before serving.

While steaks are cooking, place potatoes in oven at 450°F and bake until the edges are golden brown.

Add the carrots to the pan that was used to cook the steak. Add 1 tablespoon of butter and toss to coat. Place entire pan in the oven to roast the carrots. When carrots are just tender (4–5 minutes) remove from oven and toss with the chopped chives.

Serve each steak with 2–3 duchess potatoes, roasted carrots and arugula tossed with olive oil and salt.