Wagyu Chopped Sirloin Recipe

Prepare meat mixture

Place the ground Wagyu in a bowl. Add the grated, squeezed-dry onion, egg, Worcestershire sauce, kosher salt and black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep the texture tender. Divide into four equal portions and form loose round patties about 3/4-inch thick.

Cook patties

Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When oil is shimmering, add patties (do not overcrowd; cook in batches if needed). Sear 2 to 3 minutes per side for medium-rare to medium depending on thickness, pressing lightly with a spatula only to ensure even contact. During the last 30 seconds of cooking, add 1 tablespoon butter to the pan and spoon the melted butter over the patties (basting) for extra flavor. Transfer patties to a warm plate and tent loosely with foil; reserve pan juices for the sauce.

Sweat shallots

In the same skillet used for the patties, reduce heat to medium and add 1 tablespoon unsalted butter. Add the minced shallots and cook, stirring, until translucent and just beginning to brown, about 3 to 4 minutes. Add minced garlic and cook 30 seconds more.

Deglaze and reduce

Stir in 1 teaspoon tomato paste and cook 30 seconds. Pour in 3 tablespoons dry red wine, scraping the fond (brown bits) from the pan with a wooden spoon. Increase heat to medium-high and reduce the wine until syrupy, about 2 to 3 minutes.

Simmer with stock

Add 1/2 cup beef stock, fresh thyme and bay leaf. Bring to a gentle simmer and reduce by roughly half, about 5 to 7 minutes, until slightly thickened.

Mount and finish

Remove and discard the bay leaf and thyme stems if necessary. Off the heat, whisk in 1 tablespoon cold cubed unsalted butter to emulsify and give the jus a glossy finish. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper to taste. If desired, strain the sauce through a fine-mesh sieve for a smooth jus, pressing down on solids; return to pan and keep warm.

Incorporate pan juices

If there are pan juices reserved from searing the patties, add them to the jus and warm briefly to combine flavors, then adjust seasoning.

Cook eggs

Use a small nonstick skillet over low–medium heat. Add 1 teaspoon unsalted butter and let it melt, coating the pan. Crack eggs into a small bowl, then gently slide them into the pan. Cook slowly until whites are set but yolks remain runny, about 3 to 4 minutes. For a slightly set top without flipping, cover the pan with a lid for the last minute. Season each egg with a pinch of salt and pepper.

Place one chopped Wagyu patty on each plate. Spoon 1 to 2 tablespoons of the warm red wine shallot jus over each patty and around the plate. Top each patty with a sunny-side up egg. Sprinkle microgreens or chopped parsley over the egg and patty, and finish with a light pinch of flaky sea salt. Serve immediately.