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Braised Wagyu Beef, Shallot, Tomato, and Basil Skillet
Prep Time: 1 Hour
Cook Time: 3 Hours
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu chuck steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE FULLBLOOD WAGYU CHUCK STEAKS
Pull the Fullblood Wagyu chuck steaks from the refrigerator, and place them at room temperature for one hour while preparing the other ingredients.
Heat a large cast iron skillet over medium-high heat, and add in the grapeseed oil.
Make sure your steaks are cut into 8 medallions.
Season the medallions on both sides with kosher salt and freshly ground black pepper.
Once the oil is slightly smoking, add the steak medallions to the skillet.
Sear the steaks for 3 minutes on each side. Then, remove them from the skillet.
PREPARING THE SKILLET
Cut the shallots into quarters, and place them cut-side-down into the cast iron skillet.
Sear for two minutes or until the cut side is nicely browned.
Add in the dry sherry, tomato paste, and beef stock. Bring up to a simmer.
Then, add in the seared beef medallions and 2 cups of cherry tomatoes.
Let the contents of the pan come to a simmer, and then reduce the heat to low.
Cover the skillet with a lid, and cook for 2 1/2 hours on low heat.
PREPARING THE PENNE PASTA
When the skillet is a half hour from being finished, prepare your pasta.
Cook the penne pasta per package instructions.
Serve the skillet dinner over penne pasta.
Sprinkle with parmesan cheese, toasted pine nuts, halved cherry tomatoes, and fresh basil leaves.
Serve warm, and enjoy!
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