Wagyu oyster burger

Serves 1 Prep time 10 minutes
Cook time 15 minutes

truffle mashed potatoes
3 Russet potatoes, skins removed
30g herb butter
10g Italian parsley
1 tbsp truffle oil
salt and pepper
70ml fresh milk

80g wagyu beef
2pcs Pacific oyster
1 slice smoked bacon
25g Lardo di Collonata (optional)
2 tbsp truffle mashed potatoes

garnish
20g mesclun
truffle shavings (optional)

• To make truffle mashed potatoes, boil potatoes for 15 minutes, mash them with butter, Italian parsley, truffle oil, salt and pepper. Add milk and stir until a smooth consistency is reached.
• Slice the beef down the middle, so that you get two discs of meat. Sandwich oysters in between, wrap bacon around the steak. Secure bacon with a toothpick if needed.
• Bake at 230°C for 3 minutes on each side. Remove from oven and place the lardo on top of the piping hot steak, letting it melt.
• Serve immediately with mesclun, truffle mashed potatoes and truffle shavings.

Nicosia says: “A hedonistic, indulgent recipe. Try the bacon, truffle mash and oyster in your first forkful—the rounded textures and flavours are incredible.”

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