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Caprese Grilled Fullblood Wagyu Filet Mignon
Prep Time:30 Minutes
Cook Time: 8 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu filets out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
Pull the Wagyu steaks from the refrigerator, and remove the packaging. Let the steaks sit out at room temperature while you are making the basil pesto.
PREPARING THE BASIL PESTO
In the bowl of a small food processor, place the basil leaves, toasted pine nuts, and shredded parmesan cheese.
Let the mixture process for a few seconds, and slowly stream in the olive oil.
Once the olive oil is incorporated, add the lemon juice, kosher salt, and finely minced garlic. Pulse the machine 10 times.
Season to taste with freshly ground black pepper.
PREPARING THE FULLBLOOD WAGYU STEAKS
Heat your gas grill on medium-high heat for 10 minutes.
Season the Fullblood Wagyu filet mignon steaks on both sides with kosher salt and freshly ground black pepper.
Place the steaks on the grill, and grill for 4 minutes on each side.
When the steaks are on the last 2 minutes of grilling, place a piece of fresh mozzarella on each of the filets. This will allow the cheese to somewhat melt as the steak finishes cooking.
Pull the steaks from the grill, and allow them to rest for 10 minutes before plating.
Put down a 1/4 cup of the basil pesto on each plate.
Top with the grilled Fullblood Wagyu beef filets and mozzarella.
Place one slice of Heirloom tomato on each steak, as well as a sprinkle of large flake sea salt.
Drizzle the balsamic glaze over the steak, mozzarella, and tomato.
Serve immediately, and enjoy!
Note: Any leftover basil pesto can be frozen for later use or refrigerated and used within 5 days.
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