Wagyu Omelette Soufflé

1.In a small skillet, melt 1/2 tablespoon of butter over medium heat. Add the diced A5 Wagyu beef and sear for about 1-2 minutes until browned but still tender. Season with a pinch of salt and pepper. Remove from heat and set aside.

2.In a mixing bowl, crack the eggs and add 1 tablespoon of water. Whisk vigorously until the mixture is well combined and slightly frothy. This will help create a fluffy texture in the soufflé omelette.

3.In a non-stick skillet, melt the remaining 1/2 tablespoon of butter over low heat. Pour in the egg mixture and let it cook undisturbed for about 1-2 minutes until the edges start to set.

4.Using a spatula, gently lift the edges of the omelette and tilt the pan to allow the uncooked egg to flow to the edges. Continue this process until the top is still slightly runny but the bottom is set, about 3-4 minutes total.

5.Sprinkle the seared Wagyu beef and grated cheddar cheese evenly over one half of the omelette. Carefully fold the other half over the filling, creating a half-moon shape. Cover the skillet with a lid and let it cook for an additional 1-2 minutes until the cheese melts and the omelette is fully cooked but still fluffy.

6.While the omelette finishes cooking, gently heat the demi-glace in a small saucepan over low heat until warm.

7.To serve, carefully slide the omelette onto a plate. Drizzle the warm demi-glace over the top and garnish with finely chopped chives.