Shinshu A5 Wagyu ‡ Recipe

Cooking Instructions

1. 1

   Prepare the Potato Pave

   Preheat your oven to 350°F (175°C). Layer the thinly sliced potatoes in a greased baking dish, overlapping slightly. Drizzle with olive oil, and season with salt and black pepper. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until golden and tender. Allow to cool slightly, then cut into squares.

2. 2

   Cook the Summer Peas

   Blanch the summer peas in boiling salted water for 2-3 minutes. Drain and immediately place in ice water to stop cooking. Drain again and set aside.

3. 3

   Make the Black Garlic Beurre Rouge

   In a saucepan, combine red wine and vegetable broth. Bring to a simmer and reduce by half. Add black garlic (mashed) and gradually whisk in the butter until smooth. Season with salt and pepper to taste.

4. 4

   Cook the Wagyu

   Season the A5 Wagyu steaks with salt and black pepper. Heat a cast-iron skillet over high heat and add a little olive oil. Sear the steaks for about 2-3 minutes on each side for medium-rare, or adjust time according to your desired doneness. Let rest for 5 minutes.

5. 5

   Plate the Dish

   On each plate, place a square of potato pave, a portion of summer peas, and a perfectly cooked Wagyu steak. Drizzle the black garlic beurre rouge around the plate and serve immediately.