Seared Wagyu Striploin with Black Garlic Aioli and Santa Rosa Plum Sauce

• Preheat the oven to 450°F. A half hour before cooking, remove steak from refrigerator.
• Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper.
• Add oil to hot skillet; when it begins to smoke, add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side.
• Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120°F. For medium-rare, about 6 to 8 minutes.
• Transfer steak to a cutting board and let it rest for 10 minutes. Slice meat across the grain.

• Combine plums, cinnamon, wine, and syrup in a sauce pan and cook over medium heat at a simmer for 30 minutes, stirring often to prevent scorching.
• Remove from heat and allow to cool.
• Once cooled place in blender and add black garlic, puree until smooth. Taste and adjust seasoning.

• Place yolks, Dijon, lemon juice, and salt in food processor. Pulse to combine.
• Turn the processor on and slowly pour in oil. Process until aioli forms, about a minute.
• Turn processor off, scrap sides, process again until combined. Season with salt and pepper.

• Add butter to a large skillet over medium-high heat.
• Once melted, add corn, season salt and pepper and sauté until corn is crisp-tender, 4-5 minutes.

• Preheat oven to 350°F.
• Melt butter in a large non-stick or cast-iron skillet over medium heat.
• Add onions and toss to coat. Season to taste with salt and pepper.
• Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 30 minutes.

On a warm plate, spread a generous amount of Plum Sauce. Place the Seared Wagyu Striploin on top. Garnish with a spoonful of Sautéed Corn, Charred Cipollini Onion with the Black Garlic Aioli on the side. Serve immediately with a glass of Oakville Cabernet Sauvignon.