Grilled Fullblood Wagyu Beef Filet Mignon with Morel Mushrooms, Asparagus, Spring Onions & Meyer Lemon Vinaigrette
Recipe provided by Chef Jonathan PeperaPrep Time: 30 Minutes
Meyer Lemon Vinaigrette
PREPARING THE INGREDIENTS PRIOR TO GRILLING
Wash and trim the asparagus, spring onions, and morel mushrooms.
Pat the ingredients dry, and season with olive oil, kosher salt, and freshly ground black pepper. Set aside.
Coat the Wagyu beef filet in 1 teaspoon of olive oil, and season heavily with kosher salt and freshly ground black pepper.
Allow the meat to come to room temperature.
PREPARING THE MEYER LEMON VINAIGRETTE
Place the whole grain mustard, minced shallots, honey, and cider vinegar in a mixing bowl.
Zest the Meyer lemon, and add the zest to the mixing bowl.
Then, juice the lemons, and add the lemon juice to the bowl as well (disregard the rest of the lemons).
While whisking constantly, slowly drizzle the 1/2 cup of olive oil into the mixing bowl until emulsified.
Season with kosher salt and freshly ground black pepper. Reserve for later use.
GRILLING THE WAGYU BEEF FILET MIGNON, ASPARAGUS, ONIONS, AND MOREL MUSHROOMS
Preheat your grill on high heat until a temperature of 500°F is reached.
Place the Wagyu beef filet mignon on the grates.
Grill the filet with the door/lid open. Cook the steak for 5-8 minutes on each side, flipping half way through the cooking process.
When the filet is halfway cooked, add the (previously prepped) asparagus, onions, and morel mushrooms to the grill.
They should finish cooking along with the filet (getting done around the same time).
When the filet has reached 120°F, remove from the heat and allow it to rest for 10 minutes before serving.
Plate the Wagyu beef filet mignon steak with the grilled asparagus, morel mushrooms, and spring onions.
Drizzle the Meyer lemon vinaigrette over all of the ingredients, and enjoy!