Balsamic Marinated Wagyu Beef Filet with Spring Pea Risotto

October  6, 2020
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  • Prep time 1 hour
  • Cook time 45 minutes
  • Serves 2
Author Notes

The melt-in-your mouth Fullblood Wagyu filet mignon is marinated in balsamic vinegar, olive oil, shallots, and garlic before being grilled to a medium-rare finish. The signature flavor of the steak is enhanced by the creamy spring pea risotto! This is fine dining in the comfort of your own home! —Double8Cattle

What You'll Need
  • 2 Double 8 Cattle Company Fullblood Wagyu Beef Filet Mignon
  • Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • Pea Tendrils (to garnish)
  • Olive Oil (to garnish)
  • Balsamic Vinegar (to garnish)
  • 1/2 cup Balsamic Vinegar
  • 2 tablespoons Olive Oil
  • 1 Shallot (minced)
  • 2 teaspoons Garlic (minced)
  • 1 cup Arborio Rice
  • 1 White Onion (diced)
  • 2 tablespoons Olive Oil
  • 2 cups Chicken Stock
  • 2 cups Spring Peas (divided)
  • 2 tablespoons Butter
  • 1/4 cup Heavy Cream
  • 1 tablespoon Parmesan
  • 2 tablespoons Chives (minced)
  1. PREPARING THE MARINADE Make the marinade for the Fullblood Wagyu beef filets by combining the balsamic vinegar, olive oil, minced shallot, and minced garlic together. Pour the marinade over the filets, and toss to coat. Place in a sealed container, and put it in the refrigerator to marinate for 30 minutes.
  2. PREPARING THE SPRING PEA RISOTTO While marinating the meat, start making the risotto. Preheat your oven to 350°F. Place the diced white onion in a sauce pot over medium-high heat with 2 tablespoons of butter. Cook for 2 minutes. Add the arborio rice, and cook until lightly toasted. Add the chicken stock, and bring it to a boil. When the pot comes to a boil, cover it with foil and place it in the preheated oven (at 350°F) for 15 minutes. Once cooked, remove from the oven, and fluff with a fork. While the rice is cooking, make the pea puree for the risotto. Bring a small pot of water to a boil. Place half of the peas in the water, and cook for 2 minutes. Remove the peas, and place them in a bowl of ice water to stop the cooking process. Place the cooled peas in a blender until smooth. This is your pea puree.
  3. COOKING THE FULLBLOOD WAGYU BEEF FILETS Preheat your grill to 450°F. Remove the filets from the marinade, and season heavily with salt and freshly ground black pepper. Cook the filets on the grill, 4 minutes per side or until an internal temperature of 120°F is reached. Remove the steaks from the grill, and allow them to rest for 10 minutes.
  4. FINAL STEPS While the meat is resting, place a large skillet over medium-high heat. Add 2 tablespoons of butter and the remaining fresh peas. Cook for 1 minute. Add the cooked rice, pea puree, heavy cream, and parmesan cheese. Season with salt and freshly ground black pepper. Cook for 4 minutes or until thickened. Then, add the minced chives. Place the spring pea risotto on a plate or bowl. Slice the Fullblood Wagyu beef steaks against the grain, and place them on top of the risotto. Garnish with pea tendrils, olive oil, and balsamic vinegar. Enjoy!

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