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Miyazakigyu Wagyu Beef with Champagne and Mushroom Sauce

Miyazakigyu Wagyu Beef Cubes with Champagne, Mushroom, and Butter Sauce and Roasted Beet Risotto

Prep Time: 30 Minutes 
Cook Time: 2 Hours
Servings: 4
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 2 Large Beets (trimmed, cut into quarters)
  • 1 CUP Water
  • 1 CUP Champagne (divided)
  • 2 TBSP Butter
  • 2 Shallots (minced)
  • 1 CUP Arborio Rice
  • 2 Garlic Cloves (minced)
  • 3 CUP Chicken Stock (divided)
  • 1/2 CUP Shredded Parmesan Cheese


            • Small Casserole Dish
            • Aluminum Foil
            • Large Stainless Steel Saute Pan
            • Large Cast Iron Skillet
            • Wooden Spoon

            FIRST STEP

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


            Pull the Miyazakigyu Wagyu beef cubes from the refrigerator, and take it out of the packaging.

            Place the Wagyu beef cubes on a plate at room temperature.


            Preheat the oven to 375°F.

            Take each beet, trim it, and cut it into 4 equal-size pieces.

            Place the cut beets in a small casserole dish with the water, and cover the dish with aluminum foil.

            Roast the Beets for 90 minutes.

            Then, let them cool.

            After they have cooled, peel them, and dice the large pieces into half-inch cubes.

            Set them aside.

            NOTE: The beets can be prepared up to 4 days in advance.


            Heat the butter in the large saute pan over medium-hight heat. Allow the butter to melt.

            Then, add the Arborio rice, minced shallots, and minced garlic to the pan. Toast, while stirring occasionally, for 5 minutes.

            Once the rice is toasted, add in a 1/2 cup of champagne. Stir with a wooden spoon until the champagne is absorbed. Then, add the rest of the champagne (another 1/2 cup), and stir until it is absorbed.

            Once the champagne is absorbed, add in a 1/2 cup of chicken stock at a time. Stir with a wooden spoon until the champagne is absorbed. Repeat the process until all of the chicken stock has been added or the rice is al dente.

            Turn off the heat, and reserve.


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

            Season the Miyazakigyu Wagyu beef cubes with kosher salt and freshly ground black pepper.

            Once the oil is slightly smoking, add the seasoned Miyazakigyu Wagyu beef cubes to the skillet.

            Sear for 3 minutes. Then, turn the beef cubes over, and sear on the other side.

            Remove the seared Wagyu beef cubes from the skillet.

            Then, add the minced shallots and sliced mushrooms to the skillet. Toss to coat in the skillet.

            Then, deglaze with 2 cups of champagne.

            Reduce over medium heat, while stirring occasionally, until a 1/2 cup of champagne remains in the skillet.

            Add in 1 teaspoons of kosher salt and a 1/2 teaspoon of black pepper. Then, turn off the heat.

            Whisk in the butter in small pieces until it's emulsified in the sauce.

            Then, add the Miyazakigyu Wagyu beef cubes back into the pan.

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

            FINAL STEPS

            Heat the risotto back up over medium-heat, and fold in the shredded parmesan cheese.

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

            Then, very gently fold in the previously prepared diced beets.

            Serve the seared Miyazakigyu Wagyu beef cubes with the champagne, mushroom, and butter sauce, as well as the roasted beet risotto.


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