Truffles dress up
grits and steak

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"The Electric Kitchen" airing in the first half of June features Wayne Hirabayashi and Joshua Nudd of the Kahala Mandarin Oriental. "Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5:30 p.m. Tuesday and 5:30 p.m. Thursday on Oceanic Cable Channel 16.

Pan-Roasted Japanese Black Wagyu Rib Steak

4 cups chicken stock
1/2 cup white corn grits
1 tablespoon unsalted butter
1/4 cup heavy cream
1 teaspoon crushed truffles
1 teaspoon white truffle oil
Kosher salt and white pepper, to taste
1/2 pound Wagyu rib steak (see note)
Cracked black pepper
3 tablespoons clarified butter or olive oil
1/2 cup sliced fresh mushrooms, such as shiitake and/or shimeji
5 pencil-thin asparagus spears
3 golden beets, halved
3 stalks warabi (fern shoots), in 1-inch lengths
5 pear tomatoes, halved
1 teaspoon minced chives
1/4 cup Red Wine Sauce (recipe follows)

Bring 2 cups chicken stock to a boil. Add grits and return to a boil. Reduce heat and simmer 20 to 30 minutes, stirring occasionally, until stock is absorbed. Continue cooking on low heat, gradually adding only enough of the remaining stock until mixture is thick and creamy. Add butter, cream, truffles, and truffle oil. Season with salt and pepper.

Season steak with kosher salt and black pepper. Heat 1 tablespoon butter or oil in skillet; pan-fry steak to desired doneness. Heat remaining butter or oil in sauté pan and sauté mushrooms, asparagus, beets and warabi; add tomatoes.

To serve: Spoon grits onto plate, place steak on grits. Top with vegetables. Garnish with chives and red wine sauce. Serves 1.

Note: Finely marbled Wagyu beef comes from a breed of Japanese and American Angus cattle. Substitute any fresh, very high-quality beef.

Red Wine Sauce

1/2 cup red wine
2 cups beef broth
Salt to taste

Bring wine to boil; reduce until almost fully evaporated. Add beef broth and bring to a boil; reduce to 1/2 cup. Season with salt. Makes 1/2 cup.

Nutritional information unavailable.

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