Icon Australian Wagyu Filet In Dijon Cream* Recipe
6oz. roasted potatoes, parsnips, crimini mushrooms, roasted garlic, tuscan kale
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Ingredients
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Main Ingredients
Roasted Vegetables
Method
Preparing the Roasted Vegetables
- 1
Roast the Vegetables
Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the cubed potatoes and parsnips. Drizzle with olive oil, and season with salt, black pepper, and fresh thyme or rosemary. Toss to coat evenly.
- 2
Bake the Vegetables
Spread the seasoned potatoes and parsnips in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until golden brown and tender, stirring halfway through.
Cooking the Wagyu Filet
- 3
Sear the Filet
In a skillet over medium-high heat, add a drizzle of olive oil. Season the Wagyu filet with salt and pepper. Once the oil is hot, add the filet to the skillet and sear for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove from the skillet and let it rest.
- 4
Make the Dijon Cream Sauce
In the same skillet, lower the heat to medium and add the roasted garlic cloves, mashing them into the pan. Stir in the Dijon mustard and heavy cream. Bring to a simmer and cook for about 3-4 minutes, stirring constantly, until slightly thickened. Season with salt and pepper to taste.
Sautéing the Vegetables
- 5