by Chef Prasong Thaochan, Crest Resort & Pool Villas \u2013 Patong<\/em><\/p>\n 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 \u2014 buttery Wagyu balanced by the freshness of seasonal vegetables and the depth of a classic red wine sauce.<\/p>\n 190 g Wagyu striploin beef Blend green peas with cream, olive oil, and salt to make a smooth pur\u00e9e. Steam and blend parsnips with cream, olive oil, and salt, then transfer to a squeeze bottle. Reheat red wine sauce gently.<\/p>\n 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.<\/p>\n Season vine tomatoes with olive oil and salt, roast at 280 \u00b0C for 2 minutes. Boil baby carrot and asparagus until tender.<\/p>\n Plate green pea pur\u00e9e, then arrange Wagyu slices, vegetables, and vine tomato. Spoon over red wine sauce and garnish with radish, fresh herbs, and edible flowers.<\/p>\n","protected":false},"excerpt":{"rendered":" Grilled Wagyu Striploin Beef by Chef Prasong Thaochan, Crest Resort & Pool Villas \u2013 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 \u2014 buttery Wagyu balanced by the freshness of seasonal vegetables and the depth of […]<\/p>\n","protected":false},"author":3,"featured_media":728,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67],"tags":[166,91,45,73,165,164],"class_list":["post-727","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-crest-resort","tag-fine-dining","tag-patong","tag-recipes","tag-steak","tag-wagyu-beef"],"acf":[],"_links":{"self":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/727","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/comments?post=727"}],"version-history":[{"count":2,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/727\/revisions"}],"predecessor-version":[{"id":731,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/727\/revisions\/731"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media\/728"}],"wp:attachment":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media?parent=727"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/categories?post=727"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/tags?post=727"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients<\/h3>\n
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<\/p>\n
\nMethod<\/h3>\n