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Wagyu Strip Steak, Shiitake Bacon, Celery Root Cream and Demi-glace (serves six) :: Cruise Weekly



Wagyu Strip Steak, Shiitake Bacon, Celery Root Cream and Demi-glace (serves six)

This week’s recipe comes from Royal Caribbean International. Ingredients (Wagyu Steak) 3 (1 pound) (450 g) Wagyu or Kobe strip steaks Salt and freshly ground black pepper 1 tablespoon (15 ml) vegetable oil (Shiitake “Bacon”) 5-ounce (140 g) shiitake mushrooms, thinly sliced 1/3 cup (90 ml) canola oil Salt (Celery Root Cream) 1 pound (450 g) Idaho potatoes, peeled and cubed ½ pound (250 g) celery root, peeled and cubed 2 tablespoons (30 g) butter, cubed 1 cup (240 ml) heavy cream Salt and freshly ground white pepper (Red Wine Demi-Glace) ¼ cup (60 g) butter 1 small yellow onion, finely chopped ¼ cup (60 ml) red wine ½ cup (120 ml) ...
The above snippet is the first part of an article sent to subscribers in Cruise Weekly's issue from 17 Sep 13

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