Are you a big fan of Japanese WAGYU?
In this recipe, we'll guide you through the steps of preparing of this exquisite cut of meat with precision and care, ensuring that every bite is a testament to the art of fine cooking. Whether you're a connoisseur of gourmet cuisine or simply a lover of good food, this Japanese Wagyu Filet Mignon recipe is designed to provide an unforgettable dining experience. Let's embark on this culinary journey together and explore the decadent flavors of one of the world's most prized cuts of beef.
＜Total time : 15 mins＞
＜Ingredients for 2 servings＞
Japanese beef steak (wagyu) Filet Mignon 150g about 0.4 inches thick
Salt and black pepper, to taste
Step 1:
Remove the beef from the refrigerator and allow it to come to room temperature. Just before cooking, season both sides of the steak with salt and pepper.
Step 2:
Heat some vegetable oil in a pan over medium-high heat. Place the steak in the pan with the side you’ll present facing down.
Cook for 30 seconds until it's browned. Then, reduce to low heat and cook for about 1 minute and 30 seconds until about one-third of the steak's thickness is cooked through.
Flip the steak and cook on medium-high heat for another 30 seconds until browned.
Reduce to low heat and cook for about 1 minute to your preferred doneness. Turn back to medium-high heat and sear the sides until they change color.
Remove the steak from the pan.
Pointers:
For this recipe, we’re using a 2 cm thick beef tenderloin steak.
This method aims for a medium-rare finish.
Adjust the cooking time to your preference. If you’re concerned about undercooking, you can always reheat the steak to ensure it's fully cooked.
Step 3:
Wrap the steak in aluminum foil and let it rest for about 5 minutes before serving.
