Abalone Crusted Wagyu Beef with Matsutake Mushroom Reduction

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  • prep time 0 min
  • total time 0 min
  • serves 4
Abalone Crusted Wagyu Beef with Matsutake Mushroom Reduction

This special occasion dish will wow your guests with exotic flavours and luxurious ingredients.

Appetizer, Beef, Dinner


The Beef

4 8 ounce Wagyu Flat Iron Fillets (may substitute with Angus Beef or Sterling Silver Beef)

The Abalone Crust

½ teaspoon garlic, chopped

½ teaspoon sugar

1 teaspoon ginger juice

4 ounces Japanese soy sauce

4 ounces mirin or sherry

4 teaspoons black miso

1 large preserved abalone (approximately 3 to 4 ounces in weight), chopped to a fine dice (available in any Chinese supermarket)

2 tablespoons peanut or vegetable oil

The Matsutake Mushroom Reduction

4 large matsutake mushrooms (may substitute King Oyster mushrooms cut in 1 inch slices)

1 ½ cups dashi stock (may substitute beef stock with 1 teaspoon of fish sauce - available in any Chinese supermarket)



The Beef

1. Mix the ingredients of the abalone crust thoroughly and add the Wagyu beef. Let the beef marinate for a minimum of 6 hours and a maximum of 2 days, overnight for best results.

2. In a hot cast iron skillet add peanut oil and sear the steaks to your liking.

3. Once cooked, remove the steaks from the skillet and let rest for 5 to 6 minutes.

The Abalone Crust The Matsutake Mushroom Reduction

1. Place the mushrooms in the same skillet for 30 seconds then add the dashi stock and reduce for 2 minutes.

2. Pour over the Wagyu and serve.


See more: Appetizer, Beef, Dinner

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