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Grilled Wagyu Filet Mignon with Charmoula Sauce
Prep Time: 30 Minutes
Cook Time: 12 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu filet mignon steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE CHARMOULA SAUCE
Take the Fullblood Wagyu filet mignon steaks out of the refrigerator, and place them on a plate at room temperature (while you prepare the charmoula sauce).
Place the cilantro, Italian parsley, lemon juice, lemon zest, minced garlic, minced ginger, smoked paprika, cumin, turmeric, cayenne pepper, kosher salt, and black pepper in a blender.
Put the lid on the blender, and take out the center piece.
Start the blender, and slowly drizzle in the olive oil while the machine is running.
Once the sauce is blended, stop the machine.
Taste the sauce, and season with kosher salt and black pepper as necessary. Set it aside.
NOTE: This sauce can be made up to one day in advance.
PREPARING THE GRILLED WAGYU FILET MIGNON STEAKS
Heat a gas grill at medium-high heat for 10 minutes.
Season the Fullblood Wagyu filet mignon steaks with kosher salt and freshly ground black pepper.
Once the grill is hot, place the steaks on the grill.
Grill the steaks for 4 minutes on both sides.
Then, grill the ends for 2 minutes per end.
Remove the steaks from the grill, and let them rest for 10 minutes.
Cut the steaks against the grain into 1/4-inch-wide slices.
Serve the Fullblood Wagyu filet mignon steaks warm with the charmoula sauce.
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