Recipe: Appetizing Fullblood Wagyu Underblade Steak with Wild Mushroom Ragu

Delicious, fresh and tasty.

Fullblood Wagyu Underblade Steak with Wild Mushroom Ragu.

Fullblood Wagyu Underblade Steak with Wild Mushroom Ragu You can have Fullblood Wagyu Underblade Steak with Wild Mushroom Ragu using 13 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Fullblood Wagyu Underblade Steak with Wild Mushroom Ragu

  1. Prepare 1 of Double 8 Cattle Company Fullblood Wagyu Underblade Steak.
  2. Prepare 2 OZ of Butter.
  3. Prepare 5 of Large Chanterelle Mushrooms Cleaned (peeled into bite-size pieces).
  4. It's 12 of Crimini Mushrooms (sliced).
  5. Prepare 12 of Shiitake Mushrooms (stemmed and sliced).
  6. It's 2 of Large Shallots (julienned).
  7. Prepare 2 of Garlic Cloves (minced).
  8. It's 1 TBSP of Fresh Sage (minced).
  9. It's 1 TSP of Fresh Thyme Leaves (minced).
  10. Prepare 1/2 CUP of Heavy Cream.
  11. You need 1/2 CUP of Sherry Wine.
  12. Prepare of Kosher Salt Freshly & Ground Black Pepper.
  13. Prepare of Grapeseed Oil.

Fullblood Wagyu Underblade Steak with Wild Mushroom Ragu step by step

  1. 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..
  2. 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)..
  3. 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!.