Best Grilled Wagyu Flank Steak Over Wild Mushroom Ragout In Sun Dried Cranberry Bourbon Demi Glace Recipes

Hickory Grilled Cowboy Rib-Eye and Tomato and Wild Mushroom Ragout on Arugula Salad image

Provided by Food Network

Time 9h10m

Yield 4 servings

Number Of Ingredients 20

1/4 cup salt
1/4 cup brown sugar
1 tablespoon chipotle powder
1/2 tablespoon black pepper
1 tablespoon garlic, minced
2 pound rib eye, 3 inches thick
2 teaspoons olive oil
8 garlic cloves, minced
1 tablespoon shallots, minced
8 tomatoes, halved and cored
3 portobellos, sliced 1/2-inch thick
6 shiitakes, sliced
1/2 teaspoon thyme leaves
Salt and pepper
2 bunches arugula
1 1/2 cups sour cream
1/3 cup fresh horseradish, grated
1/4 cup minced parsley
1/2 teaspoon chipotle powder
Kosher salt, to taste

Steps:

In a small bowl, mix salt, sugar, chipotle powder, pepper and garlic. Rub vigorously into the steak. Place the steak in a sealed container and refrigerate overnight. Place steak over medium high hickory smoke fire and sear for 10 minutes on each side. Remove from heat and allow to sit for 10 minutes. Slice into 1/2-inch slices. Place on arugula and add ragout. Top steak with horseradish sour cream.;
In a saucepan place 1 teaspoon oil, garlic and shallots. Lightly brown. In a large bowl, toss tomatoes, mushrooms, 1 teaspoon oil and thyme and season with salt and pepper. Place tomatoes, skin side up, on medium hot grill for 8 minutes. Roughly chop tomatoes and add to the mushrooms.;
In a medium mixing bowl combine all ingredients. Mix well.;

Saga Wagyu Sukiyaki image

Provided by Masaharu Morimoto

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 piece of Wagyu fat
12 oz of Saga wagyu beef thinly sliced
1/2 cup mirin
1/2 cup sake
1/3 cup soy sauce
1/4 cup sugar
8 oz firm tofu diced 1" X 1"
2 cups Nappa cabbage, cut into 1" pieces
12 fresh shiitake mushrooms
1 Tokyo scallion, or scallion, cut 1 1/2" long
1 cup Dashi
1 bunch Enoki mushrooms
2 bunches chrysanthemum leaves, or water cress
1 pack of yam noodles (shirataki) drained and rinsed, or substitute bean-noodles

Steps:

Preheat a casserole type of large pan. Place the fat piece to oil the pan.
When the fat melts, place slices of wagyu beef to sear them lightly.
Add mirin, sake, soy sauce and sugar.
Add tofu, Nappa cabbage, shiitake mushrooms, and scallion.
Pour in half of the dashi. When dashi boils, add enoki mushrooms and chrysanthemum leaves.
When the leaves wilt, it is ready to serve.
* In Japan sukiyaki is cooked on the dining table, and each person uses chopsticks to pick up the ingredients from the pan as they are cooked. Therefore, all the ingredients are not put into the pan at once, but little by little.

Wagyu Tartar with Spicy Mayo, Caviar and Garnishes image

Provided by Masaharu Morimoto

Categories appetizer

Time 35m

Number Of Ingredients 14

2 ounces Wagyu beef tenderloin, finely chopped
3 cherry tomatoes cut in fourths
1 jalapeno sliced thin, no seeds
1 small red onion, shaved julienne
1 mango, small dice
1 Asian pear, small dice
1/2 ounce caviar
1/2 ounce Mascarpone Cheese
Micro cilantro to garnish
1 cup mayo
2 tablespoons chili paste (Tobanjan)
1 tablespoon sesame oil
1 tablespoon lime juice
Sugarcane slice into 1 inch thin "paddles"

Steps:

Combine ingredients for the spicy mayo.
For the beef, chop the tenderloin as fine as possible, season with salt and pepper, add 1 tablespoon spicy mayo to taste. Mold this mixture onto a serving plate and garnish with tomatoes, a few slices of jalapeno, shaved red onion, mango, and pear, a small quenelle of caviar and mascarpone, and micro cilantro. Use the sugarcane "paddles" as a scoop.