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Grilled Fullblood Wagyu Beef Filet Mignon Steak with Blackberry Wine Butter Sauce
Recipe provided by Chef Melanie HammericksenPrep Time: 30 Minutes
Blackberry Wine Butter Sauce
PREPARING THE FULLBLOOD WAGYU FILET MIGNON STEAKS
Thaw the filets in the refrigerator for one to two days.
One hour before grilling, pull the steaks out of the fridge, and place them on a large plate.
Mix together the kosher salt, coarse ground black pepper, and minced rosemary. This is your seasoning.
Season the Fullblood Wagyu beef filets generously with the seasoning mixture. Set aside.
PREPARING THE BLACKBERRY WINE BUTTER SAUCE
Place the blackberry wine and minced shallots in a stainless steel sauté pan over medium heat.
Bring to a boil, and immediately reduce to a simmer.
Cook until the liquid is reduced to 2 to 3 tablespoons (usually takes about 15 to 20 minutes).
Reduce the heat to low, and slowly whisk in the unsalted butter cubes, one cube at a time, until fully incorporated.
Season with kosher salt and coarse ground black pepper.
You can strain the blackberry wine butter sauce for a smoother finish or leave it as is (with the shallots).
Heat the grill to medium-high heat for 10 minutes.
Place the seasoned filet mignon steaks on the grill, and grill for 5 minutes on each side (for a medium-rare finish).
Let the steaks rest for 10 minutes before serving.
Serve the grilled Fullblood Wagyu beef filet mignon steaks with warm blackberry wine butter sauce and a bowl of fresh blackberries.
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