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Season's Greetings and Happy New Year!!
Chef Jonathan Pepera, Double 8 Cattle Company ContributorPrep Time: 1 Hour
PREPARING THE MARINADE
Make the marinade for the Fullblood Wagyu beef filets by combining the balsamic vinegar, olive oil, minced shallot, and minced garlic together.
Pour the marinade over the filets, and toss to coat.
Place in a sealed container, and put it in the refrigerator to marinate for 30 minutes.
PREPARING THE SPRING PEA RISOTTO
While marinating the meat, start making the risotto. Preheat your oven to 350°F.
Place the diced white onion in a sauce pot over medium-high heat with 2 tablespoons of butter. Cook for 2 minutes.
Add the arborio rice, and cook until lightly toasted.
Add the chicken stock, and bring it to a boil.
When the pot comes to a boil, cover it with foil and place it in the preheated oven (at 350°F) for 15 minutes. Once cooked, remove from the oven, and fluff with a fork.
While the rice is cooking, make the pea puree for the risotto.
Bring a small pot of water to a boil. Place half of the peas in the water, and cook for 2 minutes.
Remove the peas, and place them in a bowl of ice water to stop the cooking process.
Place the cooled peas in a blender until smooth. This is your pea puree.
COOKING THE FULLBLOOD WAGYU BEEF FILETS
Preheat your grill to 450°F.
Remove the filets from the marinade, and season heavily with salt and freshly ground black pepper.
Cook the filets on the grill, 4 minutes per side or until an internal temperature of 120°F is reached.
Remove the steaks from the grill, and allow them to rest for 10 minutes.
While the meat is resting, place a large skillet over medium-high heat.
Add 2 tablespoons of butter and the remaining fresh peas. Cook for 1 minute.
Add the cooked rice, pea puree, heavy cream, and parmesan cheese. Season with salt and freshly ground black pepper.
Cook for 4 minutes or until thickened. Then, add the minced chives.
Place the spring pea risotto on a plate or bowl. Slice the Fullblood Wagyu beef steaks against the grain, and place them on top of the risotto.
Garnish with pea tendrils, olive oil, and balsamic vinegar.
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