Wagyu Underblade Steak with Wild Mushroom Ragu

Double8Cattle
September 23, 2020
69

The tender, Fullblood Wagyu underblade steak is pan seared to a medium rare finish. Serve the steak over homemade mushroom ragu, seasoned with sherry wine, garlic, sage, and thyme. This dish offers a robust flavor and is sure to please any palette!

4
1 Double 8 Cattle Company Fullblood Wagyu Underblade Steak
2 oz. Butter
5 Large Chanterelle Mushrooms Cleaned ( peeled into bite-size pieces )
12 Crimini Mushrooms ( sliced )
12 Shiitake Mushrooms ( stemmed and sliced )
2 Large Shallots ( julienned )
2 Garlic Cloves ( minced )
1 tbsp. Fresh Sage ( minced )
1 tsp. Fresh Thyme Leaves ( minced )
1/2 cup Heavy Cream
1/2 cup Sherry Wine
Kosher Salt
Freshly Ground Black Pepper
Grapeseed Oil

FIRST STEP

Pull the Fullblood Wagyu Underblade Steak from the freezer, and place it into the refrigerator 24 hours before starting this recipe.

PREPARING THE WILD...


See the full directions on my site
Nutritions

Calories
357

Sodium
159mg
6% DV

Fat
25g
39% DV

Protein
10g
20% DV

Carbs
26g
9% DV

Fiber
7g
28% DV