Braised Beef, Shallot, Tomato, and Basil Skillet
This cast iron skillet dish is made with braised Wagyu beef, shallots, and cherry tomatoes. Served over penne pasta and sprinkled with parmesan cheese, toasted pine nuts, and fresh basil leaves, this dish is both hearty and delicious! Try this recipe for lunch or dinner. It's one of our favorites!
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 cups Beef Stock
1/4 cup Tomato Paste
2 cups Cherry Tomatoes
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 cups Cooked Penne Pasta
Take the Fullblood Wagyu chuck steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE FULLBLOOD...
See the full directions on my site