Wagyu Strip with Celery Root Puree and Pasilla Crunch

• 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.

• Heat olive oil in a medium skillet, until the olive oil reaches approximately 250°-325°F.
• Add the garlic and onion, gently fry until golden brown remove.
• Add the Pasilla chiles for 30 to 50 seconds then remove.
• Add walnuts, pepitas, pistachios for 1 minute then remove.
• Turn off the heat and add sesame seeds and allow them to fry as oil cools. Strain out sesame seeds and reserve oil.
• Add oil, chiles, garlic, onion, cumin caraway, and vinegar to a blender and blend until the mixture is a paste, do not over blend.
• Remove mixture to a bowl and fold in the roasted walnuts, pistachios, pepitas, sesame seeds.
• Mix well and adjust seasoning with salt and pepper.

• In medium saucepan add celery root, star anise, milk, and enough water to cover by about an inch, bring to a boil.
• Reduce heat to medium and simmer until celery root and star anise are tender, about 20-30 minutes.
• Drain, discard star anise and cooking liquid.
• Combine celery root, butter, and splash of cream in a food processor and puree. Let the processor run and scrape down sides as needed until smooth.
• Season to taste with salt and white pepper. Mixture should be quite stiff and hold its shape.

• In a medium saucepan over medium heat add cream and half and half bring to a simmer. Then whisk in butter and Gruyere.
• Whisk in a pinch of xanthan gum cook until slightly thickened. Adjust with salt and white paper to taste.

On a warm plate, spread a generous amount of the Gruyere Fonduta. Place the Wagyu Striploin on top. Garnish with a spoonful of Celery Root and Star Anise Puree and Pasilla Crunch. Serve immediately with a glass of Oakville Cabernet Sauvignon.