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Abalone Crusted Wagyu Beef with Matsutake Mushroom Reduction

Abalone Crusted Wagyu Beef with Matsutake Mushroom Reduction
YIELDS
4 servings

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

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Ingredients

The Beef

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

The Abalone Crust

½
tsp garlic, chopped
½
tsp sugar
1
tsp ginger juice
4
oz Japanese soy sauce
4
oz mirin or sherry
tsp black miso
1
large preserved abalone (approximately 3 to 4 ounces in weight), chopped to a fine dice (available in any Chinese supermarket)
2
Tbsp peanut or vegetable oil

The Matsutake Mushroom Reducti

4
large matsutake mushrooms (may substitute King Oyster mushrooms cut in 1 inch slices)
1 ½
cup dashi stock (may substitute beef stock with 1 teaspoon of fish sauce - available in any Chinese supermarket)
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Directions

Step 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.

Step 2

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

Step 3

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

Step 4

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

Step 5

Pour over the Wagyu and serve.

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