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Fullblood Wagyu Bavette Steak Roulade

Recipe provided by Chef Jonathan Pepera, Double 8 Cattle Company Contributor

INGREDIENTS

1 Double 8 Cattle Company Fullblood Wagyu Bavette Steak
1/2 CUP Parsley (minced)
4 Sprigs Thyme (minced)
2 Shallots (minced)
6 Garlic Cloves (minced)
1/2 CUP Roasted Red Peppers (diced)
1/2 CUP Kalamata Olives (pits removed and chopped)
1/2 CUP Feta Cheese
6-9 Slices Prosciutto
1 TBSP Olive Oil
Kosher Salt (to season)
Freshly Ground Black Pepper (to season)

Tools:

Butchers Twine

PREPARING THE SHALLOTS AND GARLIC MIXTURE

Begin by mincing the shallots and garlic. Place the shallots and garlic in a skillet over medium heat with 1 tablespoon of olive oil, and begin sweating them.

Mince the thyme, and add to the shallots and garlic mixture. Cook for additional minute.

Dice the roasted red peppers, and chop the Kalamata olives.

Remove the shallots and onion mixture from the stove/heat. Stir in the roasted red peppers and olives.

Mince the parsley, and add it to the shallots and garlic mixture. Stir all ingredients to combine.

Flatten the mixture out on a tray, and place it in the refrigerator to cool.

PREPARING THE FULLBLOOD WAGYU BAVETTE STEAK ROULADE

While the mixture is cooling, trim off any excess fat and sinew off the Fullblood Wagyu bavette steak.

Preheat the oven to 450°F.

Butterfly the bavette steak with the grain, and open it up so you have a rectangle.

Lay the meat flat on a cutting board. Season with kosher salt and freshly ground black pepper.

Then, lay down a layer of prosciutto slices on top of the bavette steak.

Spread a thin layer of the prepared shallots and garlic mixture on top of the prosciutto.

Top with feta cheese.

Roll the bavette steak jelly roll style.

Secure the filled and rolled Fullblood Wagyu bavette steak by tying it together with butchers twine.

Season the outside of the steak with kosher salt and freshly ground black pepper.

FINAL STEPS

Place the Fullblood Wagyu bavette steak roulade on a roasting rack, and put it in a preheated oven at 450°F.

Cook for 15 minutes.

After 15 minutes, reduce the oven temperature to 300°F.

Cook for an additional 35-45 minutes or until the meat has reached an internal temperature of 120°F.

Let the Fullblood Wagyu bavette steak roulade rest at room temperature for 10 minutes.

Remove the butchers twine.

Slice, serve, and enjoy!


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