Grilled Dry Aged Beef Striploin with Lyonnaise Potato and Shitake Mushroom Sauce

People with a soft spot for red meat should visit The Steak House at the Four Seasons Hotel in Jakarta. Its latest promo features dry-aged beef, which is a cut above in quality and taste.

Executive chef Vindex Tengker said that the promo aimed to introduce quality meats to guests. He said that his hotel chose to use Meyer Natural Angus dry-aged beef because the cows are bred in organic farms, which means the cows are fed with corn, not plain grass, and are not injected with hormones for quick growth.

Dry-aged is basically a process to make the meat more tender. The raw materials are placed into combos versus Cryovac bags to minimize moisture loss and additional handling. Within 48 hours of fabrication, they are placed into the well-ventilated refrigerated cases. They should remain undisturbed for 21 days.

Over time, natural enzymes in the meat break down the tough connective tissues and the meat's surface becomes covered with molds and yeasts, which have to be cut off. Once the dry-ageing is complete, the product should be trimmed of excess fat and bone.

"The trimming can reach up to 36 percent of the total meat's weight. This is what makes dry-aged beef expensive," Vindex said.

The Steak House's Dry-Aged Beef promotion offers guests six menus: Rolled Dry Aged Tenderloin Beef Carpaccio with Wild Mushroom and Black Truffle, US Dry Beef Rib Eye with Beef Bacon Asparagus and Shallot Jus, Grilled Dry Aged Beef Striploin with Lyonnaise Potato and Shitake Mushroom Sauce, Dry Aged D-Rump Steak with Peppercorn Sauce, Cajun Marinated Dry Aged T-Bone Steak with Goat Cheese Croquette and Grilled Pineapple Relish, and Dry Aged Beef Tenderloin Medallion with Cheek Ravioli, Root Vegetable and Cilantro Foam.

While the rest of the menu is grilled, a unique kind of meat presentation can be found in the beef Carpaccio menu, which consists of thinly sliced raw dry aged beef, seasoned with olive oil, pink peppercorn and sea salt and topped with truffles and micro greens, which include baby mache lettuce.

A topping black truffles amped up the flavor of the beef Carpaccio. Truffles are a kind of mushroom that live underground and usually found near trees.

There are two types of truffles: the summer truffles (harvested between June and July) and the winter truffles (harvested between October and November).

Since truffles are expensive, one kilogram can be worth 2,000 euros, and as they have a pungent taste, they are usually used sparingly.

"If the truffles are processed with olive oil, they can last for one year," Vindex said.

For the other menus, the chef only adds a bit of olive oil and salt to the meat and then grilled them. The meat does not really need more flavoring as it is already juicy and is so tender that guests do not even have to use knives.

The promo is available for dinner starting from Rp 138,000++ per dish, and will last until Oct. 31.

Four Seasons Hotel

The Steak House

Jl. HR Rasuna Said

Jakarta 12920

Phone: (021) 252 3456 ext. 7159

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