"The tender, Fullblood Wagyu underblade steak is pan seared to a medium rare finish. Serve the steak over homemade mushroom ragu, seasoned with sherry wine, garlic, sage, and thyme. This dish offers a robust flavor and is sure to please any palette!"
Fullblood Wagyu Underblade Steak with Wild Mushroom Ragu
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- Recipe Card
Prep time 45mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 Double 8 Cattle Company Fullblood Wagyu Underblade Steak
- 2 ounce Butter
- 5 Large Chanterelle Mushrooms Cleaned (peeled into bite-size pieces)
- 12 Crimini Mushrooms (sliced)
- 12 Shiitake Mushrooms (stemmed and sliced)
- 2 Large Shallots (julienned)
- 2 Garlic Cloves (minced)
- 1 tablespoons Fresh Sage (minced)
- 1 teaspoons Fresh Thyme Leaves (minced)
- 1/2 cup Heavy Cream
- 1/2 cup Sherry Wine
- Kosher Salt
- Freshly Ground Black Pepper
- Grapeseed Oil
Method
Step 1
FIRST STEP Pull the Fullblood Wagyu Underblade Steak from the freezer, and place it into the refrigerator 24 hours before starting this recipe.
Step 2
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.
Step 3
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).
Step 4
FINAL STEPS 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. Enjoy!