Faux Mishima Beef
created by David J Rust

Ingredients:

Steps

1. Take the cut of well marbled beef and slice it open in a butterfly fashion. Take care to leave the thickness of the meat about an inch or so.

2. Sprinkle with a light dusting of confectioners sugar; not too much, just a dash or so.

3. In a bowl, mix the teaspoon of confectioners sugar, the butter and the lard. Using an injector syringe, inject this mixture of fat and sugar into the butterflied beef at regular intervals.

4. In a glass bowl, immerse the injected meat in the cup of heavy whipping cream. Poke the meat with a fork repetedly, but don't over-tenderize. Cover with plastic wrap and refrigerate for 2 to 4 hours.

5. Remove the meat from the liquid and allow it to drain. Pat it dry, being careful not to squeeze the meat too hard or you may squeeze out the injected fat and sugar. Wrap and store for use, no longer than 48 hours.

Makes 2 pounds of Faux Mishima Beef.

Iron Chef Notes:

Mishima Beef is extremely rare and expensive. The odds of you finding any are roughly the same as being struck by lightning the day you won the lottery. Iron Chef Sakai noted that the meat was rather sweet and very fatty, so this preparation is an attempt to infuse ordinary beef with a few of those qualities. My hope is that this technique will imbue standard beef with some of those qualities. It won't be the same, but maybe it will help get you a bit closer to the real thing. Now, if you *can* get the real thing, go for it and invite me for dinner...