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Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce

Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce

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

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • 1 Double 8 Cattle Company Miyazakigyu Wagyu Strip
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • 1 OZ Butter
  • 1 TBSP Grapeseed Oil
  • 2 TBSP Green Peppercorn in Brine (drained from brine and rough chopped)
  • 2 CUP Beef Stock
  • 1 CUP Heavy Cream
  • 1 Shallot (minced fine)
  • 2 Garlic Cloves (minced fine)
  • 2 OZ Cognac

        Tools

        • Medium Stainless Steel Saute Pan
        • Small Saute Pan

        FIRST STEPS

        Take the Miyazakigyu Wagyu strip out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

        Pull the Miyazakigyu Wagyu strip from the refrigerator, and remove it from the packaging. Place it on a plate, and allow it to come to room temperature (let it sit on the plate for one hour).

        PREPARING THE MIYAZAKIGYU WAGYU STRIP STEAK

        In a small saute pan over medium-high heat, reduce the beef stock down to 1/2 cup. This will take about 10-12 minutes. Set aside until ready to use.

        Season the room-temperature Miyazakigyu Wagyu strip steak with kosher salt and freshly ground black pepper.

        In a medium stainless steel saute pan, melt the butter and grapeseed oil until hot.

        Sear the strip steak for 2 minutes per side for a medium-rare finish.

        Remove the steak, and place it on a cutting board to rest.

        PREPARING THE AU POIVRE SAUCE

        Do not clean the pan. Using the same pan you seared the steak in, drain off all but two tablespoons of the fat.

        Add in the chopped shallots. Saute the shallots for 3 minutes.

        Then, add the Cognac to deglaze the pan. Cook until almost all of it is absorbed into the shallots.

        Then add in the reduced beef stock, minced garlic, chopped green peppercorns, and heavy cream.

        On medium heat, while stirring occasionally, reduce the sauce until it thickens to sauce consistency. This usually takes about 10-12 minutes.

        FINAL STEPS

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

        Cut the seared Miyazakigyu Wagyu strip into half-inch strips.

        Serve the steak with warm Au Poivre sauce, and enjoy!


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