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Grilled Wagyu Filet Mignon with Vinaigrette

Grilled Fullblood Wagyu Filet Mignon with Mushrooms, Asparagus, Onions, and Meyer Lemon Vinaigrette

Prep Time: 30 Minutes
Cook Time: 20 Minutes
Servings: 1-2
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Jonathan Pepera

INGREDIENTS

Meyer Lemon Vinaigrette

  • 2 Meyer Lemons (zest and juiced)
  • 2 TBSP Honey
  • 2 TBSP Cider Vinegar
  • 1 TSP Whole Grain Mustard
  • 1 Shallot (minced)
  • 1/2 CUP Olive Oil

Tools

  • Mixing Bowl
  • Grill

FIRST STEP

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

PREPARING THE INGREDIENTS PRIOR TO GRILLING

Wash and trim the asparagus, spring onions, and morel mushrooms.

Pat the ingredients dry, and season with olive oil, kosher salt, and freshly ground black pepper. Set aside.

Coat the Wagyu beef filet in 1 teaspoon of olive oil, and season heavily with kosher salt and freshly ground black pepper.

Allow the meat to come to room temperature.

PREPARING THE MEYER LEMON VINAIGRETTE

Place the whole grain mustard, minced shallots, honey, and cider vinegar in a mixing bowl.

Zest the Meyer lemon, and add the zest to the mixing bowl.

Then, juice the lemons, and add the lemon juice to the bowl as well (disregard the rest of the lemons).

While whisking constantly, slowly drizzle the 1/2 cup of olive oil into the mixing bowl until emulsified.

Season with kosher salt and freshly ground black pepper. Reserve for later use.

GRILLING THE WAGYU FILET MIGNON, ASPARAGUS, ONIONS, AND MOREL MUSHROOMS

Preheat your grill on high heat until a temperature of 500°F is reached.

Place the Wagyu filet mignon on the grates.

Grill the filet with the door/lid open. Cook the steak for 5-8 minutes on each side, flipping half way through the cooking process.

When the filet is halfway cooked, add the (previously prepped) asparagus, onions, and morel mushrooms to the grill.

They should finish cooking along with the filet (getting done around the same time).

FINAL STEPS

When the filet has reached 120°F, remove the steak from the heat. Allow it to rest for 10 minutes before serving.

Plate the Wagyu filet mignon steak with the grilled asparagus, morel mushrooms, and spring onions.

Drizzle the Meyer lemon vinaigrette over all of the ingredients, and enjoy!


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