Chef Big DA high-protein, technical snack featuring hand-sliced wagyu jerky finished with a rich, aerated tarragon hollandaise for the ultimate contrast in viscosity and smoke.
Whisk the soy sauce, Worcestershire, and coarse black pepper in a glass bowl. Toss the wagyu slices to coat thoroughly.
Freeze the beef for 30 minutes before slicing to get those paper-thin, professional cuts.
Marinate the beef in the refrigerator to allow the salt and aromatics to penetrate the muscle fibers.
Don't skip this; the cellular breakdown is where the texture happens.
Arrange the slices on wire racks and place them in the smoker. Apply a clean blue smoke using post oak.
Keep the temp steady at 160°F. We want dehydration, not a sear.
While the jerky smokes, create a sabayon by whisking egg yolks and the shallot reduction over a bain-marie until tripled in volume.
If it smells like scrambled eggs, start over. Precision is everything.
Slowly emulsify the hot clarified butter into the yolks until a thick, glossy viscosity is achieved. Fold in the fresh tarragon and lemon juice.
Keep the sauce warm—around 145°F—to maintain the emulsion without breaking.
Remove the jerky from the smoker. It should be pliable but dry. Let it rest for 10 minutes to stabilize.
Plate the smoky wagyu ribbons and serve with the tarragon hollandaise in a small copper saucier for dipping.
A micro-plane of lemon zest over the top adds the necessary acidity to cut the fat.
The key here is the emulsion. If your hollandaise breaks, you've lost the Michelin star, chef. Use a vacuum-sealed bag for the jerky if you want to get clinical with the texture, but a standard offset smoke at 160°F until pliable is the soulful way to go. Serve with a crisp Pilsner or a very dry Champagne if you're feeling particularly chaotic.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.