Pan – Fried Wagyu Beef Cubes With Cumin And Mixed Mushrooms Recipe

Pat Wagyu beef cubes dry with paper towels. In a bowl, combine ground cumin, salt, pepper, and minced garlic. Toss the beef cubes with the spice mix and olive oil, ensuring each piece is lightly coated. Let marinate briefly (about 10 minutes) to bloom the cumin flavors.

Heat a heavy skillet over high heat. Add 1 tablespoon olive oil. When shimmering, add the beef in a single layer in batches to avoid crowding. Sear until deeply browned on all sides, about 2-3 minutes per batch. Remove all beef to a plate and rest.

Pour off excess fat if necessary, and deglaze the pan with white wine, scraping up browned bits to form a glossy base.

In the same pan, add the shallot and remaining oil if needed; sauté until translucent, 2 minutes.

Add mixed mushrooms, minced garlic for mushrooms, and thyme; cook until mushrooms are browned and tender, about 5-7 minutes. If using chili flakes, stir them in now for optional heat.

Season with salt and pepper to taste.

Return the seared Wagyu to the pan with the mushrooms. Add beef stock and soy sauce; simmer 2-3 minutes to blend flavors with the mushroom mix.

Stir in the butter until the sauce is glossy and coats the beef and mushrooms. Remove from heat; adjust salt if needed.

Garnish with chopped parsley and serve immediately.