Wagyu Recipe
A5 Japanese wagyu beef served with sweet potato, orange and collard greens
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Ingredients
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Main Ingredients
Seasoning and Oils
Method
Preparation
- 1
Prepare Sweet Potatoes
Preheat your oven to 425°F (220°C). Wash and peel the sweet potatoes. Cut them into cubes about 1 inch thick. Toss them in a mixing bowl with 1 tablespoon of olive oil, salt, and black pepper until evenly coated.
- 2
Roast Sweet Potatoes
Spread the sweet potato cubes on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, turning halfway through, until they are golden brown and tender.
- 3
Prepare Collard Greens
While the sweet potatoes are roasting, wash the collard greens thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- 4
- 5
Prepare Wagyu Beef
Take the A5 Japanese Wagyu beef out of the refrigerator and let it come to room temperature for about 30 minutes. Season the beef with salt and black pepper on both sides.
Cooking
- 6
- 7
Prepare Orange Sauce
While the beef is resting, juice the large orange and mix the juice with honey in a small saucepan. Heat over medium heat, stirring until the honey is dissolved and the mixture is slightly thickened, about 5 minutes.
Assembly
- 8
Plate the Dish
On a serving plate, arrange a portion of roasted sweet potatoes alongside the sautéed collard greens. Slice the rested Wagyu beef and place it on the plate. Drizzle the orange sauce over the beef.
- 9
Serve
Serve immediately while everything is warm. Enjoy your A5 Japanese Wagyu beef with sweet potato, orange, and collard greens!