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Pan Seared Miyazakigyu Wagyu Ribeye with Beurre Rouge and Cremini Mushroom Sauce
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Pull the Miyazakigyu Wagyu ribeye from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
One hour before starting this recipe, pull the Miyazakigyu Wagyu ribeye from the refrigerator. Remove it from the packaging, and place it on a plate. Let it come up to room temperature.
PREPARING THE SAUCE
In a large stainless steel saute pan, add in half of the grapeseed oil.
On medium-high heat, saute the diced shallots for 3 minutes.
Then, add the sliced mushrooms and beef stock.
Saute the mushrooms and shallots for 5 minutes.
Then, add in the pinot noir (make sure it’s a good quality pinot noir), port wine, and red wine vinegar.
Continue cooking on medium-high heat, while stirring occasionally, until the liquid is reduced to almost a 1/4 cup. Then, reduce the heat to low.
Pull the butter from the refrigerator. With a wire whisk, whisk in one pat of butter at a time until it is emulsified. Repeat this process until all of the butter is mixed in.
Season to taste with kosher salt and freshly ground black pepper.
PREPARING THE MIYAZAKIGYU WAGYU RIBEYE
In a large cast iron skillet, add in the other half of the grapeseed oil.
Heat on medium-high heat until the oil is smoking slightly.
While the oil is heating up, season the Miyazakigyu Wagyu ribeye with kosher salt and freshly ground black pepper.
Place the ribeye in the skillet.
Sear off the steak for 2 minutes on each side for a medium-rare finish.
Let the steak rest for 5 minutes.
Slice the Miyazakigyu Wagyu ribeye against the grain into half-inch-thick slices.
Serve with the beurre rouge and cremini mushroom sauce.
Garnish with minced parsley, and enjoy!
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