Fullblood Wagyu Underblade Steak with Wild Mushroom Ragu.
Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, fullblood wagyu underblade steak with wild mushroom ragu. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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To begin with this particular recipe, we must prepare a few ingredients. You can cook fullblood wagyu underblade steak with wild mushroom ragu using 13 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Fullblood Wagyu Underblade Steak with Wild Mushroom Ragu:
- {Prepare 1 of Double 8 Cattle Company Fullblood Wagyu Underblade Steak.
- {Take 2 OZ of Butter.
- {Get 5 of Large Chanterelle Mushrooms Cleaned (peeled into bite-size pieces).
- {Prepare 12 of Crimini Mushrooms (sliced).
- {Prepare 12 of Shiitake Mushrooms (stemmed and sliced).
- {Get 2 of Large Shallots (julienned).
- {Prepare 2 of Garlic Cloves (minced).
- {Make ready 1 TBSP of Fresh Sage (minced).
- {Get 1 TSP of Fresh Thyme Leaves (minced).
- {Get 1/2 CUP of Heavy Cream.
- {Make ready 1/2 CUP of Sherry Wine.
- {Take of Kosher Salt Freshly & Ground Black Pepper.
- {Get of Grapeseed Oil.
Instructions to make Fullblood Wagyu Underblade Steak with Wild Mushroom Ragu:
- PREPARING THE WILD MUSHROOM RAGUHeat 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 pan on low to keep 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)..
- 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!.
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