Wonderful Wagyu with Wine Gravy
If you’re looking for a very special meal, serving Wagyu is certainly a crowd stopper. What makes Wagyu so special? You’ll see tiny lines of pattern throughout the piece. They are slim and almost look like a fine painting, and they are packed with flavor. What does it cost? Be prepared for sticker shock. On average, Wagyu is $60 for just 8 ounces. It is the Queen of meats, with Kobe being the reining King at a much higher price tag. It’s likely you will have to ask your local butcher to locate Wagyu. It has various grades, which tell you if the marbling, texture, and firmness are “okay” vs. “WOW.” A5 is an excellent choice. If you can’t quite manage that financially, look into grade 4.
Ingredients
- 2 oz Wagyu
- Extra virgin olive oil
- Salt
- 1 chopped onion
- ¼ cup butter
- 1 Tbs flour
- 1 ½ cups red wine (one you like)
- 2 cups beef broth
- 1 Tbs cut into small pieces
- ⅓ lb bacon (cut into small pieces)
Instructions
- Begin by making your sauce because Wagyu doesn't take a lot of time.
- Saute the onion in butter.
- Slowly stir in the flour, making sure it doesn’t clump.
- Cook for 1 minute.
- Pour in the red wine and increase the heat until the wine boils.
- Add molasses and beef broth.
- Return to simmer for 10 minutes.
- You can go longer if it’s not thick enough for you.
- Cut the Wagyu into pieces you can sear easily.
- Lightly coat a skillet with olive oil.
- Salt Wagyu on all sides
- Sear for 1-2 minutes for a crust. Do this on each side.
- The beef should be 130 F, and it’s essential to rest it.
- Set up your presentation with the gravy on the sides.
Notes
If a package of meat says “wagyu style,” it is NOT Wagyu. Many people overlook this, and it happens in restaurants, too.
Eating Wagyu is close to an otherworldly experience with all that buttery flavor. Most times, you can cut it with a fork, it’s so tender. You need nothing to make a steak perfect, but this recipe includes a gravy you can have on the side, perhaps dipping a baguette in it.