Wagyu Bistro Filet Recipe
American version of “Kobe” beef center cut sirloin, wild mushrooms, smoky roast potatoes, garlic-truffle butter, wild arugula
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Wagyu Bistro Filet
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Vegetables
Potatoes
Butter
Seasonings
Method
Preparation
Prepare the Potatoes
Preheat the oven to 200°C (400°F). Wash the baby potatoes and cut them in half. Toss them with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 25-30 minutes until golden and crispy.
Cook the Mushrooms
In a skillet, heat a tablespoon of olive oil over medium heat. Add the wild mushrooms and sauté for 5-7 minutes until they are tender. Season with salt and pepper, then set aside.
Prepare the Garlic-Truffle Butter
In a small bowl, mix the unsalted butter, minced garlic, and truffle oil until well combined. Set aside.
Cooking the Beef
Rest the Meat
Remove the filets from the skillet and let them rest for at least 5 minutes before slicing.
