Pan-fried Wagyu Beef Cubes W/ Cumin & Mixed Mushrooms Recipe

Method

1. 1

   Season and prepare

   Pat the Wagyu beef cubes dry with paper towels. In a bowl, toss the beef with kosher salt, freshly ground black pepper, and ground cumin until evenly coated.

2. 2

   Prepare the mushrooms

   Clean the mixed mushrooms with a quick wipe and slice if needed. Set aside ready to cook.

3. 3

   Sear the beef

   In a heavy skillet or cast-iron pan, heat 1 tablespoon of olive oil over high heat until shimmering. Working in batches to avoid crowding, sear the beef cubes 1–2 minutes per side until well browned but still rare to medium-rare. Transfer to a plate and rest.

4. 4

   Sauté aromatics

   In the same skillet, reduce heat to medium. Add the butter, minced garlic, and minced shallot. Sauté until translucent and fragrant, about 1–2 minutes. Stir in the chopped thyme.

5. 5

   Cook the mushrooms

   Add the mixed mushrooms to the skillet. Sauté until they release their moisture and become golden brown, about 4–6 minutes. Season lightly with salt if needed.

6. 6

   Deglaze and reduce

   Pour in the wine or beef stock. Scrape up any browned bits from the pan and simmer until the liquid reduces by half, about 2–3 minutes.

7. 7

   Combine and finish

   Return the Wagyu beef cubes to the pan. Toss to coat with the pan juices, cook just until warmed through, 1–2 minutes. Taste and adjust seasoning with salt and pepper as desired; garnish with chopped parsley.

8. 8

   Rest and serve

   Remove from heat and let rest for 2–3 minutes. Plate with the mushrooms and drizzle any remaining pan sauce over the beef.