Recipe of Quick Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce
Hello everybody, it is me, Dave, welcome to my recipe page. Today, we're going to make a special dish, Recipe of Quick Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce, 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 Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce 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 Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce is 2 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 Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce estimated approx 20 minutes.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce using 10 ingredients and 4 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce:
- 1 Double 8 Cattle Company Miyazakigyu Wagyu Strip
- Kosher Salt & Freshly Ground Black Pepper (to season)
- 1 OZ Butter
- 1 TBSP Grapeseed Oil
- 2 TBSP Green Peppercorn in Brine (drained from brine and rough chopped)
- 2 CUP Beef Stock
- 1 CUP Heavy Cream
- 1 Shallot (minced fine)
- 2 Garlic Cloves (minced fine)
- 2 OZ Cognac
Steps to make Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce
- PREPARING THE MIYAZAKIGYU WAGYU STRIP STEAK
In a small saute pan over medium-high heat, reduce the beef stock down to 1/2 cup. This will take about 10-12 minutes. Set aside until ready to use. Season the room-temperature Miyazakigyu Wagyu strip steak with kosher salt and freshly ground black pepper. - In a medium stainless steel saute pan, melt the butter and grapeseed oil until hot. Sear the strip steak for 2 minutes per side for a medium-rare finish. Remove the steak, and place it on a cutting board to rest.
- PREPARING THE AU POIVRE SAUCE
Do not clean the pan. Using the same pan you seared the steak in, drain off all but two tablespoons of the fat. Add in the chopped shallots. Saute the shallots for 3 minutes.Then, add the Cognac to deglaze the pan. Cook until almost all of it is absorbed into the shallots. Then add in the reduced beef stock, minced garlic, chopped green peppercorns, & heavy cream. On medium heat, while stirring occasionally, reduce the sauce until it thickens to sauce consistency. - FINAL STEPS
Season the sauce to taste with kosher salt and freshly ground black pepper. Cut the seared Miyazakigyu Wagyu strip into half-inch strips. Serve the steak with warm Au Poivre sauce, and enjoy!
While this is certainly not the end all be guide to cooking fast and simple lunches it is excellent food for thought. The hope is that this will get your creative juices flowing so you can prepare wonderful lunches for your family without the need to complete too much heavy cooking from the process.
So that's going to wrap this up with this special food Recipe of Perfect Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!