Easiest Way to Make Award-winning Grilled Wagyu Beef Fillet Mignon With Blackberry Wine Butter Sauce
Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, How to Prepare Homemade Grilled Wagyu Beef Fillet Mignon With Blackberry Wine Butter Sauce. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Grilled Wagyu Beef Fillet Mignon With Blackberry Wine Butter Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Wagyu Beef Fillet Mignon With Blackberry Wine Butter Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grilled Wagyu Beef Fillet Mignon With Blackberry Wine Butter Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Grilled Wagyu Beef Fillet Mignon With Blackberry Wine Butter Sauce estimated approx 30 minutes.
To get started with this recipe, we have to first prepare a few components. You can cook Grilled Wagyu Beef Fillet Mignon With Blackberry Wine Butter Sauce using 11 ingredients and 4 steps. Here is how you can achieve it.
Ingredients and spices that need to be Get to make Grilled Wagyu Beef Fillet Mignon With Blackberry Wine Butter Sauce:
- 2 Double 8 Cattle Fullblood Wagyu Fillet Mignon Steaks
- 1 TBSP Kosher Salt
- 2 TSP Coarse Ground Black Pepper
- 1 TBSP Fresh Rosemary (minced)
- 1 CUP Fresh Blackberries (for serving)
- Blackberry Wine Butter Sauce
- 3 CUP Blackberry Wine
- 3 TBSP Shallots (minced)
- 1 CUP Unsalted Butter (cold and cut into 1/2-inch cubes)
- Kosher Salt (to season)
- Coarse Ground Black Pepper (to season)
Steps to make Grilled Wagyu Beef Fillet Mignon With Blackberry Wine Butter Sauce
- PREPARING THE FULLBLOOD WAGYU Fillet MIGNON STEAKS
Thaw the Fullblood Wagyu filets in the refrigerator for one to two days.One hour before grilling, pull the steaks out of the fridge, and place them on a large plate.Mix together the kosher salt, coarse ground black pepper, and minced rosemary. This is your seasoning.Season the Fullblood Wagyu filets generously with the seasoning mixture. Set aside. - PREPARING THE BLACKBERRY WINE BUTTER SAUCE
Place the blackberry wine and minced shallots in a stainless steel sauté pan over medium heat.Bring to a boil, and immediately reduce to a simmer. Cook until the liquid is reduced to 2 to 3 tablespoons (usually takes about 15 to 20 minutes). Reduce the heat to low, and slowly whisk in the unsalted butter cubes, one cube at a time, until fully incorporated. Season with kosher salt and coarse ground black pepper. - You can strain the blackberry wine butter sauce for a smoother finish or leave it as is (with the shallots).
- FINAL STEPS
Heat the grill to medium-high heat for 10 minutes. Place the Fullblood Wagyu fillet mignon steaks on the grill, and grill for 5 minutes on each side (for a medium-rare finish).Let the steaks rest for 10 minutes before serving.Serve the grilled Fullblood Wagyu fillet mignon steaks with warm blackberry wine butter sauce and a bowl of fresh black-berries.Enjoy!
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