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Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce

Pan-Seared Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce

Prep Time: 1 Hour
Cook Time: 30 Minutes
Servings: 3-4
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 2 Double 8 Cattle Company Fullblood Wagyu Filet Mignon Steaks
  • 3 TBSP Grapeseed Oil
  • 2 OZ Butter
  • 3 Large Shallots (peeled and julienned)
  • 3 Garlic Cloves (minced)
  • 1/2 CUP Dry Sherry
  • 2 CUP Beef Stock
  • 2 CUP Black Cherry Juice
  • 2 CUP Fresh Sweet Cherries (stemmed and seeded)
  • 3 SPRIG Thyme
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)


            • Large Cast Iron Skillet
            • Pot Holder
            • Oven-Safe Dish
            • Wooden Spoon

            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 at room temperature for 1 hour while preparing the rest of the ingredients.

            Preheat your oven to 350°F.

            Heat a large cast iron skillet over medium-high heat on your stove. Add in the grapeseed oil.

            Season the steaks with kosher salt and freshly ground black pepper.

            Once the oil is slightly smoking in the skillet, add the steaks to the pan.

            Sear the steaks on both sides for 3 minutes.

            Add the butter into the pan, and start basting the steaks with the melted butter.

            With a pot holder or dry towel, hold the handle of the cast iron skillet. Tip the skillet towards you. With your dominant hand holding a spoon, baste the butter over the filet mignon steaks for 2 minutes.

            Remove the steaks from the pan, and place them in an oven-safe dish.

            Place the steaks in the preheated oven for 7 minutes to cook to medium-rare (cook for less time if you want it rare).

            Once the Fullblood Wagyu filet mignon steaks are finished in the oven, allow them to rest for 10 minutes.


            Add the shallots to the pan (do not remove any of the remaining butter or oil), and saute.

            Once the shallots are translucent, add in the minced garlic and dry sherry.

            Using a wooden spoon, scrape the bottom of the pan to get up any of the cooked bits of steak.

            Once the sherry is almost dissolved, add in the beef stock, black cherry juice, and thyme sprigs.

            Cooking over medium-high heat, reduce the liquid by a little more than half. This takes about 10 minutes.

            Add in the pitted sweet cherries, and reduce the heat to medium.

            Cook the sauce for 10 minutes, while stirring constantly.

            Remove and discard the thyme, and season the sauce with kosher salt and freshly ground black pepper.

            FINAL STEPS

            Once the cooked Fullblood Wagyu filet mignon steaks have rested for 10 minutes, slice the steaks against the grain into half-inch-thick slices.

            Divide the cherry-shallot pan sauce between 3 to 4 plates.

            Top the sauce with slices of filet mignon steak.

            Serve immediately, and enjoy!

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