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Wagyu Filet Mignon with Roasted Carrots and Carrot Top Pesto

Wagyu Filet Mignon with Roasted Carrots and Carrot Top Pesto 

Prep Time: 45 Minutes
Cook Time: 1 Hour
Servings: 2
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 2 BUNCH Baby Carrots with Tops (peel, cut off and reserve carrot tops for pesto)
  • 2 TBSP Grapeseed Oil
  • 1 TSP Kosher Salt
  • 3 Garlic Cloves (smashed)
  • 2 OZ Butter (cut into small pieces)
Carrot Top Macadamia Nut Pesto
  • 1 1/2 CUP Carrot Tops (roughly chopped)
  • 1 CUP Cilantro (roughly chopped)
  • 3/4 CUP Roasted Macadamia Nuts
  • 3 Garlic Cloves (minced)
  • 1 1/2 TSP Kosher Salt
  • 1 Lemon (juiced)
  • 3/4 CUP Grapeseed Oil
  • 1/4 CUP Olive Oil


          • Cast Iron Skillet
          • Food Processor
          • Tongs
          • Casserole Dish
          • Aluminum Foil

          FIRST STEP

          Take the Fullblood Wagyu filet mignon steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.


          Pull the Fullblood Wagyu filet mignon steaks from the refrigerator, and place them on a plate at room temperature (uncovered) while preparing the carrots and pesto.

          Preheat the oven to 375°F.

          Peel the carrots, and trim off the tops. Reserve the carrot tops (no thick stems though) for the pesto.

          Cut the peeled carrots in half lengthwise.

          Toss the carrots with the grapeseed oil, kosher salt, and smashed garlic.

          Place the carrots in a casserole dish, and top with the small pieces of butter.

          Cover the dish with aluminum foil, place the carrots in the oven, and roast for 20 minutes.

          Make the pesto while the carrots are roasting.


          Put the chopped carrot tops, chopped cilantro, roasted macadamia nuts, minced garlic, and kosher salt in the food processor bowl.

          Pulse until the pesto is a paste consistency.

          While the machine is running, slowly add in the olive oil and grapeseed oil in a steady stream.

          Season to taste with kosher salt and lemon juice.

          Remove aluminum foil from the casserole dish with the carrots, and roast the carrots for 15 minutes longer to get some color on them.


          Season the Fullblood Wagyu filet mignon steaks with kosher salt and freshly ground black pepper.

          Heat a cast iron skillet on medium-high heat, and add in 2 tablespoons of grapeseed oil.

          Once the oil is slightly smoking, add in the steaks and sear for 2 minutes on both sides.

          Sear off the smaller sides for one minute, which you may need to do while holding the steak with tongs.

          Place the skillet in the oven at 375°F for 5 minutes to finish the steaks to a medium-rare doneness.

          FINAL STEPS

          Let the Fullblood Wagyu filet mignon steaks rest for 10 minutes before slicing them against the grain into 1/4-inch-thick slices.

          Serve the sliced steak with the roasted carrots and carrot top pesto.


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