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Caprese Grilled Fullblood Wagyu Filet Mignon

Caprese Grilled Fullblood Wagyu Filet Mignon

Prep Time:30 Minutes
Cook Time: 8 Minutes
Servings: 2
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 2 Double 8 Cattle Company Fullblood Wagyu Filet Mignon Steaks or Teres Major (Chuck Tender) Filets
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • 2 OZ Fresh Mozzarella (sliced into 2 pieces)
  • 1 Medium Heirloom Tomato (fresh and sliced into 1/2-inch-thick slices)
  • Large Flake Sea Salt (to season, Chef recommends Maldon or Jacobson)
  • Balsamic Glaze (for drizzling, Chef recommends VSOP)
Basil Pesto
  • 2 OZ Basil (leaves torn from the stems, discard stems)
  • 1/4 CUP Pine Nuts (toasted)
  • 1/4 CUP Parmesan Cheese (shredded)
  • 2 Garlic Cloves (finely minced)
  • 1/3 CUP Olive Oil
  • 1 TSP Lemon Juice
  • 1/2 TSP Kosher Salt
  • Freshly Ground Black Pepper (to taste)


        • BBQ or Gas Grill
        • Food Processor


        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.


        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.



        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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