Grilled Wagyu Beef Fillet Mignon with Meyer Lemon Vinaigrette
Grilled Wagyu Beef Fillet Mignon with Meyer Lemon Vinaigrette

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, grilled wagyu beef fillet mignon with meyer lemon vinaigrette. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Grilled Wagyu Beef Fillet Mignon with Meyer Lemon Vinaigrette is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Grilled Wagyu Beef Fillet Mignon with Meyer Lemon Vinaigrette is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have grilled wagyu beef fillet mignon with meyer lemon vinaigrette using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Grilled Wagyu Beef Fillet Mignon with Meyer Lemon Vinaigrette:
  1. Prepare 8-10 OZ Double 8 Cattle Company Fullblood Wagyu Fillet Beef Mignon Steak
  2. Prepare 10 Spring Onions
  3. Make ready 12 Asparagus
  4. Take 20 Morel Mushrooms
  5. Make ready Olive Oil (to season)
  6. Make ready Kosher Salt (to season)
  7. Prepare Freshly Ground Black Pepper (to season)
  8. Make ready Meyer Lemon Vinaigrette
  9. Get 2 Meyer Lemons (zest and juiced)
  10. Take 2 TBSP Honey
  11. Make ready 2 TBSP Cider Vinegar
  12. Make ready 1 TSP Whole Grain Mustard
  13. Take 1 Shallot (minced)
  14. Take 1/2 CUP Olive Oil
Instructions to make Grilled Wagyu Beef Fillet Mignon with Meyer Lemon Vinaigrette:
  1. PREPARING THE INGREDIENTS PRIOR TO GRILLING - Wash and trim the asparagus, spring onions, and morel mushrooms.Pat the ingredients dry, and season with olive oil, kosher salt, and freshly ground black pepper. Set aside.Coat the Wagyu beef fillet in 1 teaspoon of olive oil, and season heavily with kosher salt and freshly ground black pepper.Allow the meat to come to room temperature.
  2. PREPARING THE MEYER LEMON VINAIGRETTE - Place the whole grain mustard, minced shallots, honey, and cider vinegar in a mixing bowl.Zest the Meyer lemon, and add the zest to the mixing bowl.Then, juice the lemons, and add the lemon juice to the bowl as well (disregard the rest of the lemons).While whisking constantly, slowly drizzle the 1/2 cup of olive oil into the mixing bowl until emulsified.Season with kosher salt and freshly ground black pepper. Reserve for later use.
  3. GRILLING THE WAGYU BEEF Fillet MIGNON, ASPARAGUS, ONIONS, AND MOREL MUSHROOMS - Preheat your grill on high heat until a temperature of 500°F is reached.Place the Wagyu beef fillet mignon on the grates.Grill the fillet with the door/lid open. Cook the steak for 5-8 minutes on each side, flipping half way through the cooking process.When the fillet is halfway cooked, add the (previously prepped) asparagus, onions, and morel mushrooms to the grill.They should finish cooking along with the fillet
  4. FINAL STEPS - When the fillet has reached 120°F, remove from the heat and allow it to rest for 10 minutes before serving.Plate the Wagyu beef fillet mignon steak with the grilled asparagus, morel mushrooms, and spring onions.Drizzle the Meyer lemon vinaigrette over all of the ingredients, and enjoy!

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