Caprese Grilled Fullblood Wagyu Filet Mignon
This easy-to-prepare dish is sure to impress! The tender and juicy Fullblood Wagyu filet mignon is topped with melted mozzarella cheese, heirloom tomato, and a drizzle of balsamic glaze. The filet is paired with a freshly-made basil pesto. If you're looking for an elegant and delicious meal that requires little effort, we recommend this recipe!
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
2 oz. Fresh Mozzarella ( sliced into 2 pieces )
1 Medium Heirloom Tomato ( fresh and sliced into 1/2-inch-thick slices )
Large Flake Sea Salt ( to season, Chef recommends Maldon or Jacobson )
Balsamic Glaze ( for drizzling, Chef recommends VSOP )
2 oz. Basil ( leaves torn from the stems, discard stems )
1/4 cup Pine Nuts ( toasted )
1/4 cup Parmesan Cheese ( shredded )
2 Garlic Cloves ( finely minced )
1/3 cup Olive Oil
1 tsp. Lemon Juice
1/2 tsp. Kosher Salt
to taste Freshly Ground Black Pepper
Take the Fullblood Wagyu filets out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
Pull the Wagyu steaks from the...
See the full directions on my site