Recipe of Mario Batali Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, seared miyazakigyu wagyu strip with au poivre sauce. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook seared miyazakigyu wagyu strip with au poivre sauce using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce:

1. Get 1 Double 8 Cattle Company Miyazakigyu Wagyu Strip
2. Take Kosher Salt & Freshly Ground Black Pepper (to season)
3. Take 1 OZ Butter
4. Prepare 1 TBSP Grapeseed Oil
5. Prepare 2 TBSP Green Peppercorn in Brine (drained from brine and rough chopped)
6. Make ready 2 CUP Beef Stock
7. Take 1 CUP Heavy Cream
8. Prepare 1 Shallot (minced fine)
9. Prepare 2 Garlic Cloves (minced fine)
10. Prepare 2 OZ Cognac

Steps to make Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce:

1. PREPARING THE MIYAZAKIGYU WAGYU STRIP STEAK - In a small saute pan over medium-high heat, reduce the beef stock down to 1/2 cup. This will take about 10-12 minutes. Set aside until ready to use. Season the room-temperature Miyazakigyu Wagyu strip steak with kosher salt and freshly ground black pepper.
2. In a medium stainless steel saute pan, melt the butter and grapeseed oil until hot. Sear the strip steak for 2 minutes per side for a medium-rare finish. Remove the steak, and place it on a cutting board to rest.
3. PREPARING THE AU POIVRE SAUCE - Do not clean the pan. Using the same pan you seared the steak in, drain off all but two tablespoons of the fat. Add in the chopped shallots. Saute the shallots for 3 minutes.Then, add the Cognac to deglaze the pan. Cook until almost all of it is absorbed into the shallots. Then add in the reduced beef stock, minced garlic, chopped green peppercorns, & heavy cream. On medium heat, while stirring occasionally, reduce the sauce until it thickens to sauce consistency.
4. FINAL STEPS - Season the sauce to taste with kosher salt and freshly ground black pepper. Cut the seared Miyazakigyu Wagyu strip into half-inch strips. Serve the steak with warm Au Poivre sauce, and enjoy!

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