How to make... Grilled Wagyu tenderloin

Bearnaise sauce

Ingredients

2 shallots, finely chopped

½ tsp crushed black peppercorns

1 tbsp torn tarragon leaves

3 tbsp white vinegar

2 egg yolks

175g clarified butter

Squeeze of lemon

Salt and pepper to taste

Method

▶ Combine the chopped shallots, black peppercorns, tarragon and white wine vinegar in a small saucepan

▶ Boil and reduce in volume by half. Leave to cool

▶ Once cool, mix with the egg yolks and 3 tbsp cold water in a bowl over simmering water until a thick ribbon stage has been achieved

▶ Remove the bowl from the pan and ladle in warm clarified butter slowly, whisking continuously until it has all been added

▶ Add a squeeze of lemon juice and then season with salt and pepper, before straining through a sieve. Add some snipped tarragon leaves and keep warm

Daniel Vicente, Chef at the Capital Grill restaurant making the Grill Wagyu Steak with carrot puree and sauce dish at Dusit Thani hotel in Abu Dhabi. Pawan Singh / The National

Grilled fillet steak

Ingredients

220g Wagyu tenderloin steak

Salt, pepper to taste

Dash of vegetable oil

Method

▶ Rub steak with pepper, salt and oil

▶ Cook it to taste on a very hot grill or pan, then reserve

Carrot puree

Ingredients

2 carrots

1 sliced onion

150g of butter

Method

▶ Peel the carrots and dice into small pieces

▶ Heat grill pan with butter. Add the onion and cook for 5 minutes, then the carrot and let it overcook. Check the seasoning, blend smoothly and reserve

Chunky chips

Ingredients

One desiree potato

Vegetable oil for frying

Method

▶ Peel and cut the potatoes into required size

▶ Simmer in salted water until well cooked then remove, drain and cool

▶ Fry at 180°C for 2 minutes then remove from fryer and allow to cool

▶ Finish in fryer at 210°C until golden brown

▶ Finally, warm all the prepared items. Dress the plate as in the picture above, adding some fresh micro herbs and Maldon salt

My key ingredient: lobster

A fresh take on fruit and vegetables

How to make ... La Petite Maison's Ragout Pappardelle

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1 The kind of water athletes drink is important. Gwilym Hooson, a 28-year-old British performer who is currently recovering from knee surgery, found that out when the company was still in Studio City, training for 12 hours a day. “The physio team was like: ‘Why is everyone getting cramps?’ And then they realised we had to add salt and sugar to the water,” he says.

2 A little chocolate is a good thing. “It’s emergency energy,” says Craig Paul Smith, La Perle’s head coach and former Cirque du Soleil performer, gesturing to an almost-empty open box of mini chocolate bars on his desk backstage.

3 Take chances, says Young, who has worked all over the world, including most recently at Dragone’s show in China. “Every time we go out of our comfort zone, we learn a lot about ourselves,” she says.