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Garlic Butter Miyazakigyu Wagyu Steak Bites and Roasted Fingerling Potatoes
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Pull the Miyazakigyu Wagyu beef cubes out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE FINGERLING POTATOES
Remove the Miyazakigyu Wagyu beef cubes from the refrigerator, and take them out of the packaging.
Place the beef cubes on a plate to come up to room temperature, and start the fingerling potatoes.
Heat the oven to 450°F, and place the large cast iron skillet in the oven for 10 minutes to get it hot.
In a medium bowl, toss the fingerling potatoes (cut in half lengthwise) with the grapeseed oil.
Add 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper to the bowl, and continue to toss.
Once the skillet is hot (from being in the oven), place all of the oil-coated potatoes cut-side-down in the pan.
Cook the fingerling potatoes for 25 minutes.
Pull the cast iron skillet from the oven, and mix in the julienned shallot and the sliced/quartered garlic cloves.
Place the skillet back in the oven, and cook for 10 minutes.
Pull the skillet from the oven, and place the potatoes, shallots, and garlic in a small bowl.
PREPARING THE MIYAZAKIGYU WAGYU BEEF CUBES
Put the empty cast iron skillet on medium-high heat on the stove top.
Add in 1 tablespoon of grapeseed oil to coat the bottom of the pan.
Place the Miyazakigyu Wagyu beef cubes in the pan in a single layer.
Season the beef cubes with kosher salt and freshly ground black pepper.
Sear the beef for 3-4 minutes, turning the beef half way through the process to get a deep golden sear on the beef.
Add in the whole butter and minced garlic, while stirring. This will help to coat the Miyazakigyu Wagyu beef cubes and cook the garlic.
Push the beef to one side of the skillet.
Place the roasted fingerling potatoes, garlic, and shallots back in the pan.
Garnish with minced parsley, and serve hot.
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