Steak Diane with Miyazakigyu Wagyu Ribeye

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Each slice of juicy, pan seared Miyazakigyu Wagyu ribeye steak is coated in a creamy mushroom sauce! The sauce is flambéed, which adds some fiery excitement to this delicious dish. This easy-to-make recipe is perfect for the mushroom-lover in your life, as well as the Japanese beef connoisseur!

2
1 Double 8 Cattle Company Miyazakigyu Wagyu Ribeye
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
2 tbsp. Grapeseed Oil
Mushroom Sauce:
1 Large Shallot ( minced )
1/2 lb. Button Mushrooms ( cut into quarters )
2 Garlic Cloves ( minced )
1/2 cup Brandy
1 tbsp. Dijon Mustard
1 cup Heavy Whipping Cream
1 cup Beef Stock
2 tsp. Worcestershire Sauce
Garnish:
2 tbsp. Italian Parsley ( minced )

FIRST STEPS

Pull the Miyazakigyu Wagyu ribeye out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

One hour before cooking the ribeye,...
See the full directions on my site

Nutritions

Calories
773

Sodium
956mg
39% DV

Fat
51g
79% DV

Protein
9g
19% DV

Carbs
24g
8% DV

Fiber
5g
20% DV

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