Feller’s Ranch American Wagyu Steak* Recipe

Cooking Instructions

1. 1

   Prepare the Shallot Confit

   In a saucepan, combine shallots and olive oil. Cook over low heat for about 30-40 minutes until the shallots are soft and caramelized. Set aside.

2. 2

   Make the Potato Mousse

   Boil the potatoes until tender. Peel and mash them. In a saucepan, heat the heavy cream and butter, then combine with the mashed potatoes. Whip until smooth and season with salt and pepper. Keep warm.

3. 3

   Cook the Wagyu Steak

   Season the American Wagyu steaks with salt and black pepper. Heat a skillet over high heat and add a bit of olive oil. Sear the steaks for about 3-4 minutes on each side for medium-rare. Remove and let rest.

4. 4

   Prepare the Rapini

   Blanch the rapini in boiling salted water for 2-3 minutes, then shock in ice water. Drain and sauté in a little olive oil with salt and pepper until heated through.

5. 5

   Make the Bordelaise Sauce

   In the same skillet used for the steak, add red wine and beef stock. Reduce by half, then whisk in the butter until the sauce is glossy. Season to taste.

6. 6

   Plate the Dish

   On each plate, create a base of potato mousse, place the steak on top, arrange the rapini alongside, and drizzle with sauce bordelaise. Finish with shallot confit on the steak.