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Reverse-Seared Wagyu Filets with Sun-Dried Tomato Relish

Reverse-Seared Wagyu Filet Mignon Steaks with Sun-Dried Tomato Relish

Prep Time: 15 Minutes 
Cook Time: 45 Minutes
Servings: 2
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Brandyn Baker @blackdog_bbq

INGREDIENTS

  • 2 Double 8 Cattle Fullblood Wagyu Filet Mignon Steaks
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • 3 TBSP Olive Oil (divided)
  • 1/2 CUP Chicken Broth
  • 1 PINCH Red Pepper Flakes
  • 2 TBSP Sun-Dried Tomatoes (rinsed, chopped)
  • 2 TBSP Capers
  • 2 TSP Lemon Juice
  • 1 TSP Honey
  • 2 TBSP Parsley (chopped)
  • 1 TSP Dried Mint

            Tools

            • Large Mixing Bowl
            • Grill
            • Stovetop or Outdoor Propane Burner
            • Cutting Board
            • Cast Iron Skillet
            • Tongs
            • Small Saucepan

            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.

            PREPARING THE FULLBLOOD WAGYU FILET MIGNON STEAKS

            Preheat the grill to 275°F.

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

            Place the Wagyu steaks on a plate, and allow them to rest at room temperature for 15 minutes.

            Once the grill is preheated, place the Wagyu steaks on the grill.

            Grill the Fullblood Wagyu filet mignon steaks until their internal temperature registers 110°F. This takes approximately 30-50 minutes, depending on the size of steaks.

            PREPARING THE SUN-DRIED TOMATO RELISH

            While the Wagyu steaks are on the grill, place a small saucepan over high heat (on the stovetop or an outdoor propane burner).

            Add the chicken broth and red pepper flakes to the saucepan.

            Bring to a boil, and cook until the liquid is reduced to a little less than half.

            Add the chopped sun-dried tomatoes, capers, 1 tablespoon of olive oil, lemon juice, honey, and dried mint to the saucepan. Stir until mixed.

            Remove the saucepan from the burner, and add the chopped parsley. Mix until combined.

            Set the relish aside until ready to use.

            FINAL STEPS

            Once the Wagyu steaks have reached approximately 110°F, remove them from the grill, and set them aside.

            Place a cast iron skillet over high-heat (on the stove or an outdoor propane burner), and add the remaining 2 tablespoons of olive oil.

            When the skillet begins to smoke, add the grilled Fullblood Wagyu filet mignon steaks to the skillet.

            Sear the Wagyu steaks for 2-3 minutes per side.

            Once the internal temperature of each Wagyu steak registers 130°F (or the desired temperature), take the steaks out of the skillet.

            Place the grilled and seared Wagyu steaks on a cutting board. Allow the steaks to rest for 15 minutes before slicing.

            Serve the sliced Fullblood Wagyu filet mignon steaks with the sun-dried tomato relish and sides of your choice.

            Enjoy!


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