Tenderloin Recipe

Time45m

Serves1

6oz Sakura Wagyu Farms, Morel Mushrooms, Asparagus, Demi-Glace

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Ingredients

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1
Prepare the Ingredients
Clean the morel mushrooms by gently rinsing them under cold water to remove any dirt. Pat them dry with a paper towel. Trim the asparagus by snapping off the woody ends.
2
Season the Tenderloin
Pat the Sakura Wagyu tenderloin dry with paper towels. Season both sides generously with salt and black pepper.

3
Sear the Tenderloin
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the seasoned tenderloin and sear for about 3-4 minutes on each side for medium-rare. Adjust the time according to your preferred doneness.
4
Cook the Asparagus
In the same skillet, after removing the tenderloin, add the remaining 1 tablespoon of olive oil. Add the asparagus and sauté for about 4-5 minutes until tender but still crisp. Season with a pinch of salt and black pepper.
5
Sauté the Morel Mushrooms
Add the cleaned morel mushrooms to the skillet and sauté for about 3-4 minutes until they are tender and slightly browned. Remove from heat.
6
Prepare the Demi-Glace
In a small saucepan, warm the demi-glace over low heat until heated through. Stir occasionally.

7
Assemble the Dish
Place the seared Wagyu tenderloin on a plate. Arrange the sautéed asparagus and morel mushrooms around the tenderloin. Drizzle the warmed demi-glace over the tenderloin and serve immediately.