Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, fullblood wagyu underblade steak with wild mushroom ragu. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Fullblood Wagyu Underblade Steak with Wild Mushroom Ragu is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Fullblood Wagyu Underblade Steak with Wild Mushroom Ragu is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. 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 Double 8 Cattle Company Fullblood Wagyu Underblade Steak
- Prepare 2 OZ Butter
- Prepare 5 Large Chanterelle Mushrooms Cleaned (peeled into bite-size pieces)
- Make ready 12 Crimini Mushrooms (sliced)
- Prepare 12 Shiitake Mushrooms (stemmed and sliced)
- Get 2 Large Shallots (julienned)
- Get 2 Garlic Cloves (minced)
- Make ready 1 TBSP Fresh Sage (minced)
- Take 1 TSP Fresh Thyme Leaves (minced)
- Get 1/2 CUP Heavy Cream
- Take 1/2 CUP Sherry Wine
- Take Kosher Salt Freshly & Ground Black Pepper
- Take 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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