Braised Wagyu 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 )
to taste ( Kosher Salt and Freshly Ground Black Pepper )
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 )
fl oz ( Parmesan Cheese grated on the large holes of the box grater )
fl. 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