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Wagyu Steak Marsala with Wild Mushrooms

Wagyu Steak Marsala with Wild Mushrooms 

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

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

Marsala
  • 1 Yellow Onion (peeled, julienned)
  • 3 Garlic Cloves (peeled, minced)
  • 2 TSP Kosher Salt
  • 1/2 TSP Black Pepper
  • 6 Medium-Size Chanterelle Mushrooms (torn into half-inch-thick pieces)
  • 8-10 Medium-Size Shiitake Mushrooms (sliced)
  • 8-10 Medium-Size Cremini Mushrooms (sliced)
  • 2/3 CUP Marsala Wine
  • 1/2 CUP Beef Stock
  • 1 SPRIG Thyme
  • 1/2 CUP Heavy Cream
For Serving
  • 1/4 CUP Chives (minced)
  • 2 CUP Cooked Pasta (of your choice)

            Tools

            • Pie Pan
            • Cast Iron Skillet
            • Large Pot

            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 WAGYU STEAKS

            Take the thawed Fullblood Wagyu filet mignon steaks out of the refrigerator, and place them on a plate at room temperature.

            Heat a large pot of salted water to a boil (to be used for cooking the pasta of your choice).

            In a pie pan, mix together the kosher salt, black pepper, and flour. This is your flour mixture.

            Heat a large cast iron skillet over medium-high heat, and add in the grapeseed oil and olive oil.

            Dredge the Wagyu steaks in the flour mixture, coating the steaks on all sides.

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

            Let the Wagyu steaks sear on 3 sides for 3 minutes per side.

            Then, remove the seared Wagyu steaks from the skillet. Reserve.

            PREPARING THE PASTA

            Place the pasta in the pot of boiling water, and cook per package instructions. Start the Marsala while the pasta is cooking.

            Drain the cooked pasta, and keep warm until ready to use.

            PREPARING THE MUSHROOM MARSALA SAUCE

            Add the peeled and julienned yellow onion to the cast iron skillet (that the steaks were seared in), and saute for 2 minutes.

            Then, add the Marsala wine, torn Chanterelle mushrooms, sliced Shiitake mushrooms, sliced Cremini mushrooms, whole sprig of thyme, minced garlic, 2 teaspoons of kosher salt, 1/2 teaspoon of black pepper, and beef stock.

            Let the mushrooms and onions cook down over medium heat for 10 minutes or until they are soft and the liquid is reduced to about 1 cup (remaining).

            Then, add in the heavy cream, and cook for 2 minutes.

            Add the seared Fullblood Wagyu file mignon steaks to the pan with the mushroom Marsala sauce, and cook for 4 minutes for medium-rare or 6 minutes for medium. 

            FINAL STEPS

            Remove the skillet from the heat, and discard the thyme sprig.

            Season to taste with kosher salt and freshly ground black pepper.

            Serve the Fullblood Wagyu filet mignon steaks with the mushroom Marsala sauce and the cooked pasta (it also works well with mashed potatoes if you prefer that over pasta).

            Garnish with minced chives, and enjoy!


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