Wagyu Zabuton Recipe with Cocoa, Vanilla & Parsnips

There’s something profoundly satisfying about taking a lesser-known cut of beef and turning it into a refined dish. In this recipe, we’re using a beautiful Wagyu Zabuton, also known as a Denver steak, to create a plate that’s both indulgent and elegant, with notes of vanilla, cocoa, and roasted parsnips.

Watch the full cooking tutorial here:

What is Wagyu Zabuton?

The Zabuton cut, also known as a Denver steak, comes from the chuck area of the cow, usually used for braising. However, when you're working with Wagyu beef, the heavy marbling transforms this lesser-known cut into a tender, melt-in-your-mouth experience.

In this recipe, we’re using a domestic Wagyu Zabuton from Colorado. Its fat content is so high, it practically melts in your hands.

Step 1: Parsnip Puree and Parsnip Bark

The first step is crafting the parsnip puree and its crunchy counterpart, the parsnip bark. The bark is made from thinly sliced parsnip pieces, fried until they resemble rustic, peeling birch bark — an organic and visually stunning element.

To prepare, peel the parsnips and slice them thinly. These thin slices will cook quickly and crisp up beautifully when fried. For the puree, parsnips are gently simmered in heavy cream infused with a fresh vanilla pod. This infusion gives the puree an intense, fragrant aroma that pairs unexpectedly well with the beef. If fresh vanilla pods aren’t available, vanilla paste or extract works too, though the whole pod adds the best depth.

A small tip here: after simmering, cover the pot with a cartouche (a parchment paper lid) to keep the cream smooth and silky. The parsnips cook until tender—usually 30 to 45 minutes—then blend into a velvety puree.

Step 2: Brown Butter Hazelnuts

Next up are the brown butter hazelnuts — one of the most beloved elements of this dish. Toasted in brown butter, the hazelnuts develop a nutty crunch that complements the cocoa and vanilla notes beautifully. Chop the hazelnuts into large chunks to retain their texture, then gently toast them in brown butter until fragrant and golden. Set them aside to add as a final crunchy garnish.

Step 3: Coffee Crumble

For a bold twist, a coffee crumble featuring Brazilian coffee grounds and aromatic spices is added. The blend includes Middle Eastern Urfa Biber pepper (floral and slightly fruity), black cardamom, caraway, coriander, cloves, chicory, black pepper, and cumin. These spices, combined with coffee, create a complex, earthy crust that enhances the Wagyu’s natural richness.

Mix the spices with salt and prepare to generously coat the steak before cooking.

Step 4: Perfecting the Parsnips — Roasted with Beef Fat and Herbs

Before roasting, the parsnips get a bath in heavily salted boiling water — similar to seasoning the inside of a steak — ensuring every bite is perfectly seasoned. After blanching, dry them well, then roast in a pan with rendered Wagyu beef fat, garlic, rosemary, thyme, salt, and coarse black pepper.

The beef fat adds incredible depth and richness to the parsnips, which are roasted until they develop a golden color and crispy edges. These roasted parsnips are kept warm until plating.

Step 5: Wagyu Zabuton Steak

Trim away the silver skin and excess fat carefully, saving any meat trimmings for ground beef or other dishes. Season the steak generously with the coffee spice rub, making sure to press it into every nook and cranny.

Sear the steak in a hot pan with neutral oil to get a beautiful crust. Finish by adding Wagyu beef fat, garlic, rosemary, and thyme to baste the meat for extra flavor and moisture. After searing, let the steak rest to retain its juices.

Step 6: Bringing It All Together

Start plating by spreading a generous dollop of the vanilla-infused parsnip puree. Arrange the roasted parsnips on either side, adding the fried parsnip bark pieces for crunch and visual interest.

Slice the rested Wagyu zabuton thinly, cutting against the grain for tenderness, and place it in the center. Scatter the brown butter hazelnuts over the plate, then finish with a drizzle of rich beef demi-glace or stew.

A final touch of beef fat over the dish completes this elegant, comforting creation.

Final Thoughts

This Roasted Wagyu Zabuton dish is a celebration of unexpected flavor combinations — cocoa, vanilla, parsnip, and coffee spices — layered with the richness of Wagyu beef. It’s perfect for a special occasion or when you want to impress with something truly unique yet deeply comforting.

Try this recipe at home and discover how subtle sweetness and warm spices can elevate a classic beef dish into a culinary masterpiece.