Simple Way to Make Quick Braised Wagyu Beef, Shallot, Tomato, and Basil Skillet
Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, How to Prepare Super Quick Homemade Braised Wagyu Beef, Shallot, Tomato, and Basil Skillet. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Braised Wagyu Beef, Shallot, Tomato, and Basil Skillet, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Braised Wagyu Beef, Shallot, Tomato, and Basil Skillet delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Braised Wagyu Beef, Shallot, Tomato, and Basil Skillet is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Braised Wagyu Beef, Shallot, Tomato, and Basil Skillet estimated approx 3 hours.
To get started with this recipe, we have to prepare a few components. You can have Braised Wagyu Beef, Shallot, Tomato, and Basil Skillet using 15 ingredients and 5 steps. Here is how you can achieve that.
Ingredients and spices that need to be Take to make Braised Wagyu Beef, Shallot, Tomato, and Basil Skillet:
- 2 Double 8 Cattle Company Fullblood Wagyu Chuck Steaks (cut into 8 medallions)
- 3 TBSP Grapeseed Oil
- Kosher Salt (to season)
- Freshly Ground Black Pepper (to season)
- 6 Large Shallots (ends trimmed off and peeled)
- 1/2 CUP Dry Sherry
- 3 CUP Beef Stock
- 1/4 CUP Tomato Paste
- 2 CUP Cherry Tomatoes
- For Serving
- 4 OZ Parmesan Cheese (grated on the large holes of the box grater)
- 2 OZ Fresh Basil Leaves (chiffonade)
- 1 CUP Cherry Tomatoes (cut in half)
- 3/4 CUP Pine Nuts (toasted)
- 3 CUP Cooked Penne Pasta
Instructions to make Braised Wagyu Beef, Shallot, Tomato, and Basil Skillet
- PREPARING THE FULLBLOOD WAGYU CHUCK STEAKS
Pull the Fullblood Wagyu chuck steaks from the refrigerator, and place them at room temperature for one hour while preparing the other ingredients.Heat a large cast iron skillet over medium-high heat, and add in the grapeseed oil.Make sure your steaks are cut into 8 medallions.Season the medallions on both sides with kosher salt and freshly ground black pepper.Once the oil is slightly smoking, add the steak medallions to the skillet. - Sear the steaks for 3 minutes on each side. Then, remove them from the skillet.
Reserve. - PREPARING THE SKILLET
Cut the shallots into quarters, and place them cut-side-down into the cast iron skillet.Sear for two minutes or until the cut side is nicely browned.Add in the dry sherry, tomato paste, and beef stock. Bring up to a simmer.Then, add in the seared beef medallions and 2 cups of cherry tomatoes.Let the contents of the pan come to a simmer, and then reduce the heat to low.Cover the skillet with a lid, and cook for 2 1/2 hours on low heat. - PREPARING THE PENNE PASTA
When the skillet is a half hour from being finished, prepare your pasta.Cook the penne pasta per package instructions.Reserve. - FINAL STEPS
Serve the skillet dinner over penne pasta.Sprinkle with parmesan cheese, toasted pine nuts, halved cherry tomatoes, and fresh basil leaves.Serve warm, and enjoy!
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