WAGYU ULTRA FILET - How to TRIPLE SEAR

For this Mishima Reserve Ultra Filet Mignon, I wanted to do a technique called triple searing to produce a really nice thick crust on the outside while keeping the temperature towards medium rare. With triple searing, on the first step you want to almost over salt the beef and create a really nice salt crust. That way when we wash with the alcohol, we're going to rinse off some of that excess salt. Now we rinse it in an alcohol. Here we're using Diplomatico Exclusive Reserva Rum. Traditionally you would use sake, sometimes whiskey. The purpose of the alcohol is to wash off a lot of that salt crust and also help season the beef a little bit more. Then I place the beef back on the grill to produce just another layer of crust and flavor. Once you get an even harder crust, I take it off the grill and wash it in soy sauce. Here we're using an Usukuchi soy sauce imported from Japan. You want to soak that for about a minute, continuously rolling around the beef to make sure every bit is marinated in the soy sauce. This helps bring a little bit more umami into the beef and helps season the beef just a little bit further. You place it on the grill for one last time to create a really deep layered crust without overcooking the beef. Once I remove the beef from the grill after it gets that last crust, I set it aside and rest it and place Sancho peppercorns to help give it just a little bit more flavor. I plated the filet mignon with persimmon, sudachi gel, horseradish that's been cut with whiskey barrel aged soy sauce and mirin, and wasabi greens, and sesame oil. I wanted the plate to keep everything kind of central so as you kind of cut into the beef you get a little bit of each flavor in every single bite. This triple sear technique really provides depth of flavor with nice crust while keeping the beautiful filet mignon very soft in texture.