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Wagyu Beef and Roasted Red Pepper Pasta
Prep Time: 45 Minutes
Cook Time: 30 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu beef for fajitas out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE SEARED WAGYU BEEF STRIPS
Heat a large cast iron skillet oven medium-high heat.
Season the Fullblood Wagyu beef for fajitas (beef strips) with kosher salt and freshly ground black pepper.
Add 3 tablespoons of grapeseed oil to the cast iron skillet.
Once hot, add in the Wagyu beef strips.
Brown the Wagyu beef strips on both sides. Then, remove them from the pan.
PREPARING THE ROASTED RED PEPPERS AND CREAM
Add a 1/2 cup of white wine, the julienned roasted red peppers, heavy cream, and dijon mustard to the skillet.
Bring to a boil. Then, reduce the heat to medium-low.
Let the heavy cream reduce by half – this takes around 15-20 minutes.
In a large pot, start cooking the pasta (Chef used Casarecce) per package instructions.
PREPARING THE SWEET ONION AND POBLANO PEPPER MIXTURE
While the cream is reducing, heat a large saute pan with 3 tablespoons of grapeseed oil.
Once the oil is hot, add in the julienned sweet onion and poblano peppers.
In 5 minutes, once the onions are translucent, add in the sliced mushrooms, minced garlic, and a 1/2 cup of white wine.
Cook until the vegetables are soft and the wine is reduced.
Once the cream is reduced, add the onion and poblano pepper mixture to the pan with the red peppers and heavy cream (over low heat).
Fold in the cooked pasta and seared Wagyu beef strips.
Garnish the pasta with minced parsley, and serve hot.
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