Roast Fillet Of Canadian Wagyu Beef Recipe

Inspired by L'Abattoir

Time2h

Serves4

Oxtail dumplings, bacon, shallot jus

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Ingredients

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For the Wagyu Beef

2.2 lb (1 kg) Canadian Wagyu beef fillet

2 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

2 tbs Fresh thyme

For the Oxtail Dumplings

1 1/8 lb (500 g) Oxtail

7.05 oz (200 g) 00 bread flour

1 large Eggs

0.42 cup (100 ml) Water

1.06 oz (30 g) Butter

1 tsp Celtic sea salt

For the Bacon Shallot Jus

5.29 oz (150 g) Bacon

2 medium Shallots

1.06 cup (250 ml) Red wine

2 1/8 cup (500 ml) Beef stock

1 tbs Fresh parsley

to taste Celtic sea salt

to taste black pepper

Method

Preparing the Wagyu Beef

Season and Sear

Preheat the oven to 200°C (400°F). Season the Canadian Wagyu beef fillet with salt, black pepper, and fresh thyme. Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned.

Roast

Transfer the seared beef to the oven and roast for about 20-25 minutes for medium-rare. Use a meat thermometer to check for an internal temperature of 55-57°C (130-135°F). Let it rest for at least 10 minutes before slicing.

Making the Oxtail Dumplings

Prepare the Oxtail

In a pot, cover the oxtail with water and simmer for 3-4 hours until tender. Remove the meat from the bones and shred it. Reserve the broth.

Make the Dumpling Dough

In a bowl, mix the flour, egg, water, and salt to form a dough. Roll out the dough thinly and cut it into small squares.

Fill the Dumplings

Place a spoonful of shredded oxtail on each square, fold, and seal the edges. Boil the dumplings in salted water for 5-6 minutes until they float.

Preparing the Bacon Shallot Jus

Cook the Bacon and Shallots

In a saucepan, cook the bacon until crispy. Add finely chopped shallots and cook until soft.

Deglaze and Reduce

Pour in the red wine and let it reduce by half. Add the beef stock and simmer for about 15 minutes. Season with salt, black pepper, and fresh parsley.