Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce
Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, wagyu filet mignon with fresh cherry-shallot pan sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have wagyu filet mignon with fresh cherry-shallot pan sauce using 10 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce:
  1. Get 2 Fullblood Wagyu Filet Mignon Steaks
  2. Make ready Grapeseed Oil (any high-temperature oil will work)
  3. Take Kosher Salt and Fresh Ground Black Pepper
  4. Prepare 1 Tablespoon Butter
  5. Get 1 Medium Size Shallot, Sliced
  6. Make ready 1 Cup Mushrooms, Sliced (use your mushroom of choice – Button, Shiitake, Crimini, Oyster, Chanterelle, etc.)
  7. Prepare 1 Tablespoon Fresh Sage, Minced
  8. Get 1 Tablespoon Fresh Parsley, Minced
  9. Take 4 Ounces Dry Sherry
  10. Get 4 Ounces Heavy Cream
Steps to make Wagyu Filet Mignon with Fresh Cherry-Shallot Pan Sauce:
  1. COOKING INSTRUCTIONS: MUSHROOM PAN SAUCE - Place the hot pan (once the steaks have been removed) over moderate heat. Add sliced shallot, along with a 1 tablespoon of butter. When the butter melts, and the shallots have cooked down a little, add sliced mushrooms. Sauté the mushrooms for a few minutes.Then, deglaze the pan with dry sherry, and reduce to about 2 tablespoons of liquid. Add 4 ounces of heavy cream to the pan, and reduce that by half (or a saucy consistency).
  2. COMBINING THE FILET MIGNON STEAKS AND MUSHROOM PAN SAUCE - Season the pan sauce with kosher salt and cracked black pepper.Add the minced sage and parsley. Then, add the cooked Fullblood Wagyu Filet Mignon back into the pan to warm.Serve and enjoy!

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