Miyazakigyu Wagyu Ribeye with Beurre Rouge Sauce
The signature flavor of the tender, pan seared Miyazakigyu Wagyu ribeye is enhanced by the savory beurre rouge and cremini mushroom sauce. The butter-based sauce is made with a red wine reduction and blankets the melts-in-your-mouth steak. The combination of flavors and textures in this dish impresses the palate and makes it one of our favorites!
1 cup Pinot Noir
1/2 cup Port Wine
1/2 cup Red Wine Vinegar
1 Shallot ( small diced )
2 cups Cremini Mushrooms ( sliced )
1/4 cup Beef Stock
4 tbsp. Grapeseed Oil ( divided )
1 cup Butter ( cut into 1 inch cubes, keep cold in refrigerator until ready to use )
1/2 cup Parsley ( minced )
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Pull the Miyazakigyu Wagyu ribeye from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
One hour before starting this recipe,...
See the full directions on my site