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Reverse-Seared Wagyu Filet Mignon Steaks with Sun-Dried Tomato Relish
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Brandyn Baker @blackdog_bbq
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.
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.
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