Fullblood Wagyu Bavette Steak Roulade.
Hello everybody, it's Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, fullblood wagyu bavette steak roulade. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Fullblood Wagyu Bavette Steak Roulade is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It's simple, it's fast, it tastes yummy. They are nice and they look fantastic. Fullblood Wagyu Bavette Steak Roulade is something which I've loved my entire life.
To begin with this recipe, we must prepare a few components. You can have fullblood wagyu bavette steak roulade using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Fullblood Wagyu Bavette Steak Roulade:
- {Get 1 of Double 8 Cattle Company Fullblood Wagyu Bavette Steak.
- {Get 1/2 CUP of Parsley (minced).
- {Get 4 Sprigs of Thyme (minced).
- {Get 2 of Shallots (minced).
- {Prepare 6 of Garlic Cloves (minced).
- {Get 1/2 CUP of Roasted Red Peppers (diced).
- {Prepare 1/2 CUP of Kalamata Olives (pits removed and chopped).
- {Prepare 1/2 CUP of Feta Cheese.
- {Prepare 6-9 Slices of Prosciutto.
- {Make ready 1 TBSP of Olive Oil.
- {Prepare of Kosher Salt (to season).
- {Make ready of Freshly Ground Black Pepper (to season).
Steps to make Fullblood Wagyu Bavette Steak Roulade:
- PREPARING THE SHALLOTS AND GARLIC MIXTURE Begin by mincing the shallots and garlic. Place the shallots and garlic in a skillet over medium heat with 1 tablespoon of olive oil, and begin sweating them. Mince the thyme, and add to the shallots and garlic mixture. Cook for additional minute. Dice the roasted red peppers, and chop the Kalamata olives. Remove the shallots and onion mixture from the stove/heat. Stir in the roasted red peppers and olives..
- Mince the parsley, and add it to the shallots and garlic mixture. Stir all ingredients to combine. Flatten the mixture out on a tray, and place it in the refrigerator to cool..
- PREPARING THE FULLBLOOD WAGYU BAVETTE STEAK ROULADE While the mixture is cooling, trim off any excess fat and sinew off the Fullblood Wagyu bavette steak. Preheat the oven to 450°F.Butterfly the bavette steak with the grain, and open it up so you have a rectangle. Lay the meat flat on a cutting board. Season with kosher salt and freshly ground black pepper. Then, lay down a layer of prosciutto slices on top of the bavette steak..
- Spread a thin layer of the prepared shallots and garlic mixture on top of the prosciutto. Top with feta cheese.Roll the bavette steak jelly roll style. Secure the filled and rolled Fullblood Wagyu bavette steak by tying it together with butchers twine. Season the outside of the steak with kosher salt and freshly ground black pepper..
- FINAL STEPS Place the Fullblood Wagyu bavette steak roulade on a roasting rack, and put it in a preheated oven at 450°F.Cook for 15 minutes. After 15 minutes, reduce the oven temperature to 300°F. Cook for an additional 35-45 minutes or until the meat has reached an internal temperature of 120°F. Let the Fullblood Wagyu bavette steak roulade rest at room temperature for 10 minutes. Remove the butchers twine.Slice, serve, and enjoy!.
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