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Cast Iron Pan Seared Fullblood Wagyu Underblade Steak with Wild Mushroom Ragu
Prep Time: 45 Minutes
Cook Time: 20 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Pull the Fullblood Wagyu Underblade Steak from the freezer, and place it into the refrigerator 24 hours before starting this recipe.
PREPARING THE WILD MUSHROOM RAGU
Heat a medium size sauté pan on medium heat, and melt the butter.
Add in all of the mushrooms and shallots. Sauté for 10 minutes or until the mushrooms are wilted and soft and the shallots are translucent.
Add the Sherry wine, minced garlic, sage, and thyme. Cook for an additional 10 minutes.
Add in the heavy cream, and cook for 5 minutes until the cream thickens.
Season to taste with kosher salt and freshly ground black pepper. Keep the pan on low, so it stays warm.
PREPARING THE FULLBLOOD WAGYU UNDERBLADE STEAK
Heat a large cast iron skillet on medium-high heat. Add just enough grapeseed oil to coat the bottom of the cast iron pan.
Season the Fullblood Wagyu underblade steak with kosher salt and freshly ground black pepper on both sides.
Once the oil is heated and pan is almost smoking, add in the underblade steak.
Sear on both sides for 5 minutes for a medium-rare finish (or 3 minutes on each side for a rare finish).
Transfer the Fullblood Wagyu underblade steak to a cutting board, and let it rest for 10 minutes.
Slice the steak thin against the grain, and serve on top of the warm wild mushroom ragu.
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