Grilled Wagyu Filet Mignon with Charmoula Sauce

August 24, 2021
0 Ratings
Photo by Double8Cattle
  • Prep time 30 minutes
  • Cook time 12 minutes
  • Serves 2
Author Notes

Tender Wagyu filet mignon steaks are sprinkled with salt and pepper and grilled. The juicy steaks are covered in charmoula sauce, which is a North African green sauce made with lemon, cilantro, parsley, garlic, ginger, olive oil, and a handful of spices. This recipe is perfect for a romantic dinner for two! —Double8Cattle

What You'll Need
  • 2 Double 8 Cattle Company Fullblood Wagyu Filet Mignon Steaks
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • 1 cup Cilantro (leaves and some stems)
  • 1 cup Italian Parsley (leaves and some stems)
  • 1/4 cup Lemon Juice
  • 1 teaspoon Lemon Zest
  • 4 Garlic Cloves (minced)
  • 1 1/2 teaspoons Ginger (minced)
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Cumin
  • 1/4 teaspoon Turmeric
  • 1 pinch Cayenne Pepper
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 cup Extra Virgin Olive Oil
  1. Tools - BBQ or Gas Grill, Blender
  2. FIRST STEP Take the Fullblood Wagyu filet mignon steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
  3. PREPARING THE CHARMOULA SAUCE Take the Fullblood Wagyu filet mignon steaks out of the refrigerator, and place them on a plate at room temperature (while you prepare the charmoula sauce). Place the cilantro, Italian parsley, lemon juice, lemon zest, minced garlic, minced ginger, smoked paprika, cumin, turmeric, cayenne pepper, kosher salt, and black pepper in a blender. Put the lid on the blender, and take out the center piece. Start the blender, and slowly drizzle in the olive oil while the machine is running. Once the sauce is blended, stop the machine. Taste the sauce, and season with kosher salt and black pepper as necessary. Set it aside. NOTE: This sauce can be made up to one day in advance.
  4. PREPARING THE GRILLED WAGYU FILET MIGNON STEAKS Heat a gas grill at medium-high heat for 10 minutes. Season the Fullblood Wagyu filet mignon steaks with kosher salt and freshly ground black pepper. Once the grill is hot, place the steaks on the grill. Grill the steaks for 4 minutes on both sides. Then, grill the ends for 2 minutes per end. Remove the steaks from the grill, and let them rest for 10 minutes.
  5. FINAL STEPS Cut the steaks against the grain into 1/4-inch-wide slices. Serve the Fullblood Wagyu filet mignon steaks warm with the charmoula sauce. Enjoy!

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