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Miyazakigyu Wagyu Filet Mignon with Pomegranate Pan Sauce

Seared Miyazakigyu Wagyu Filet Mignon with Pomegranate-Dijon Mustard Pan Sauce

Prep Time: 20 Minutes 
Cook Time: 20 Minutes
Servings: 2
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

Pan Sauce
  • 1/4 CUP Shallots (minced)
  • 1 Garlic Clove (minced)
  • 2/3 CUP Pomegranate Juice
  • 2 TSP Dijon Mustard
  • 1 SPRIG Thyme
  • 1 CUP Beef Stock
  • 2 TBSP Cold Butter
Salad
  • 2 CUP Baby Arugula
  • 1/2 CUP Pomegranate Seeds

            Tools

            • Small Cast Iron Skillet
            • Cutting Board
            • Wooden Spoon
            • Mixing Bowl
            • Fine Mesh Sieve

            FIRST STEP

            Take the Miyazakigyu Wagyu filet mignon steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.

            PREPARING THE MIYAZAKIGYU WAGYU FILET MIGNON STEAKS

            Preheat your oven to 350°F.

            Heat your cast iron skillet over medium-high heat with the grapeseed oil.

            Season the Miyazakigyu Wagyu filet mignon steaks on both sides with kosher salt and freshly ground black pepper.

            Once the oil is slightly smoking, add 1 tablespoon of butter to the skillet, and allow it to melt.

            Once the butter is melted, swirl the skillet.

            Then, add the Miyazakigyu Wagyu steaks to the skillet, and sear for 3 minutes on each side to get a deep caramelization.

            Once the steaks are seared on both sides, place the skillet with the Wagyu steaks in the preheated oven for 5 minutes.

            Then, take the cooked Wagyu steaks out of the skillet.

            Allow the steaks to rest for 10 minutes before slicing them against the grain.

            PREPARING THE PAN SAUCE

            Place the cast iron skillet back over medium-high heat, and add in the minced shallot and garlic.

            Using a wooden spoon to move things around, saute the garlic and shallots for 2 minutes.

            Then, add in the beef stock, thyme sprig, and pomegranate juice.

            Let the beef stock and pomegranate juice reduce down to around a 1/2 cup. This takes approximately 15 minutes.

            Then, mix in the Dijon mustard.

            Remove the skillet from the heat, and whisk in the cold butter.

            Run the pan sauce through a fine mesh sieve, discarding the thyme sprig and shallots.

            Season the pan sauce to taste with kosher salt and freshly ground black pepper.

            FINAL STEPS

            Divide the baby arugula between two plates.

            Sprinkle pomegranate seeds on top of the arugula.

            Place a seared and sliced Miyazakigyu Wagyu filet mignon steak on each plate.

            Pour the pan sauce over the Miyazakigyu Wagyu steaks and arugula salad.

            Then, serve, and enjoy!


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