Grilled Wagyu Striploin Beef
by Chef Prasong Thaochan, Crest Resort & Pool Villas – Patong
From his kitchen high above Patong, Chef Prasong Thaochan blends Thai warmth with refined international flair. His Grilled Wagyu Striploin Beef is a statement in precision — buttery Wagyu balanced by the freshness of seasonal vegetables and the depth of a classic red wine sauce.
Ingredients
190 g Wagyu striploin beef
50 g green peas
30 g parsnips
1 baby carrot
1 asparagus
30 ml red wine sauce
3 vine tomatoes
Fresh rosemary
60 ml whipping or heavy cream
60 g unsalted butter
2 garlic cloves
1 lemon wedge (30 g)
60 ml olive oil
Sea salt
Crushed black pepper
3 red radish, thinly sliced
Parsley for garnish
Fresh lemon thyme for garnish
Edible flowers for garnish
Method
Blend green peas with cream, olive oil, and salt to make a smooth purée. Steam and blend parsnips with cream, olive oil, and salt, then transfer to a squeeze bottle. Reheat red wine sauce gently.
Season Wagyu striploin with sea salt and crushed black pepper. Grill in a hot pan until both sides are evenly seared. Add garlic, lemon wedge, rosemary, and butter, basting continuously until medium rare. Rest the steak on a plate with napkin paper for 3 minutes.
Season vine tomatoes with olive oil and salt, roast at 280 °C for 2 minutes. Boil baby carrot and asparagus until tender.
Plate green pea purée, then arrange Wagyu slices, vegetables, and vine tomato. Spoon over red wine sauce and garnish with radish, fresh herbs, and edible flowers.
