Abalone Crusted Wagyu Beef with Matsutake Mushroom Reduction

  • serves 4
Guy Rubino
Guy Rubino

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

12 Ratings
Directions for: Abalone Crusted Wagyu Beef with Matsutake Mushroom Reduction


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)



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 Reducti

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: Main, Shellfish, Mushrooms, Dinner, Beef, Side, Appetizer


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