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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Wagyu
Remove the A5 Wagyu from the refrigerator and allow it to come to room temperature for about 30-45 minutes. This ensures even cooking.
- 2
Season the Meat
Generously season both sides of the Wagyu beef with sea salt and freshly ground black pepper. Press the seasoning into the meat to ensure it adheres.
- 3
Sauté the Maitake Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the maitake mushrooms and sauté for about 5-7 minutes until they are golden brown and tender. Season with a pinch of salt and set aside.
- 4
Cook the Wagyu
In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of unsalted butter. When the butter is melted and bubbling, add the seasoned Wagyu. Cook for about 4-5 minutes on each side for medium-rare, adjusting the time depending on your desired doneness.
- 5
- 6
Rest the Meat
Once cooked to your liking, remove the Wagyu from the skillet and let it rest on a cutting board for at least 10 minutes to allow the juices to redistribute.
- 7
Plate and Serve
Slice the rested Wagyu against the grain and serve it on a plate topped with the sautéed maitake mushrooms. Finely shave the black truffle over the top just before serving for an elegant touch.