"Don't be surprised if your mouth waters while you watch the herb butter slowly melt on the sliced Fullblood Wagyu top round roast. The tender Wagyu beef is marinated and pan seared before being finished in the oven. It's tastefully paired with crispy fried shallots, which are made with buttermilk and smoked paprika."
Fullblood Wagyu Top Round Roast London Broil
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Prep time 45mins
Cook time 45mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 Double 8 Cattle Company Fullblood Wagyu Top Round Roast
- 1 tablespoons Olive Oil
- 1 tablespoons Kosher Salt
ingredients
Marinade
- 2 tablespoons Beef Stock
- 1/4 cup Olive Oil
- 2 tablespoons Soy Sauce
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons Sliced Garlic
- 1 Lemon (juiced)
- 1 teaspoons Kosher Salt
- 1/2 teaspoons Freshly Ground Black Pepper
ingredients
Herb Butter
- 1/2 cup Unsalted Butter (softened)
- 3 tablespoons Fresh Chives (chopped)
- 3 tablespoons Fresh Parsley (chopped)
- 2 teaspoons Tarragon (chopped)
- pinch Kosher Salt
- 1/2 teaspoons Freshly Ground Black Pepper
- 1 Garlic Clove (finely minced)
- 1 Small Shallot (minced)
- 1 teaspoons Lemon Zest
ingredients
Crispy Fried Shallots
- 3 Large Shallots (cut into 1/4 inch rounds)
- 1 cup Buttermilk
- 1/2 cup All Purpose Flour
- 1/2 teaspoons Smoked Paprika
- 1 teaspoons Kosher Salt
- 2 cups Vegetable Oil (for frying)
Method
Step 1
FIRST STEP Take the Fullblood Wagyu top round roast from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
Step 2
PREPARING THE MARINADE In a medium bowl, add the beef stock, olive oil, soy sauce, garlic, Worcestershire sauce, lemon juice, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk all ingredients together. This is your marinade. Place the Fullblood Wagyu top round roast in a large resealable plastic bag, and pour in the marinade. Seal the bag, while squeezing out all of the air. Refrigerate/marinate for 24 hours, while rotating the roast occasionally.
Step 3
PREPARING THE HERB BUTTER In a bowl, mix the softened unsalted butter with the chopped chives, parsley, and tarragon. Add the minced garlic, minced shallot, a pinch of kosher salt, 1/2 teaspoon freshly ground black pepper, and the lemon zest to the bowl. On a 12 inch x 12 inch piece of plastic wrap, roll up the butter into a 1 1/2 inch to 2 inch log. Place the wrapped butter log in the refrigerator until ready to use.
Step 4
PREPARING THE CRISPY FRIED SHALLOTS In a large bowl, combine the cut shallots and buttermilk. Let them sit for 30 minutes. Drain off the buttermilk. Toss the shallots with the all purpose flour, smoked paprika, and kosher salt. Bring a heavy-bottom sauce pot and vegetable oil to 360°F. Fry the shallots in batches until golden brown. Sprinkle the fried shallots with kosher salt while hot.
Step 5
PREPARING THE FULLBLOOD WAGYU TOP ROUND ROAST About 1 hour before cooking, remove the top round roast from the bag and discard the marinade. Allow the roast to dry, and bring it to room temperature. Preheat your oven to 375°F. Heat a large cast iron pan over medium-high heat for 2 minutes. Rub the marinated Fullblood Wagyu top round roast with 1 tablespoon of olive oil. Sprinkle 1 tablespoon of kosher salt over the surface of the cast iron pan. Add the roast to the pan, and set a heavy skillet on top of the roast to weigh it down. Sear the roast for about 5 minutes. Then, flip it over, place the heavy skillet on top, and sear the other side for 5 minutes. Place the cast iron pan (with the top round roast) in the oven. Cook at 375°F for 10 minutes or until a thermometer placed in the thickest part of the roast reaches 110°F.
Step 6
FINAL STEPS Transfer the Fullblood Wagyu top round roast to a cutting board. Brush the meat with some of the herb butter, and tent with foil. Allow the roast to rest for about 10 minutes. Thinly slice the top round roast against the grain. Top with more herb butter, and drizzle the pan juices over the meat. Serve with the crispy fried shallots, and enjoy!