Wagyu Beef Salisbury Steak with Parmesan Mashed Potatoes

Directions

1. Tools - Large Pot, 2 Large Bowls, Potato Masher, Aluminum Foil, Large Cast Iron Skillet
2. FIRST STEP Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
3. PREPARING THE MASHED POTATOES Place the potatoes in a large pot, and cover with cold water. Add 2 teaspoons of kosher salt to the pot. Bring to a boil slowly, and then reduce the heat to medium. Simmer until the potatoes are soft when pierced with a fork. Drain off the water, and mash the potatoes in a large bowl. Add in the butter, and mix well. Then, fold in the heavy cream and parmesan cheese. Season to taste with kosher salt. Cover the bowl of mashed potatoes with aluminum foil, and keep them warm.
4. PREPARING THE WAGYU BEEF SALISBURY STEAK In a large bowl, mix together the Panko bread crumbs and minced yellow onion. Let the mixture sit for 10 minutes while gathering the other ingredients. Add the Wagyu ground beef, minced garlic, eggs, ketchup, Worcestershire sauce, and whole grain Dijon mustard. Mix well, and keep mixing with your hands until the mixture starts to feel tacky. Divide the Wagyu beef mixture into 10 equal portions. Press together and shape each portion into an oval beef patty that is about 3/4 inch thick. Preheat the oven to 400°F. Heat the cast iron skillet over medium-high heat, and add in the 3 tablespoons of grapeseed oil. Once the skillet is hot, add in 5 of the Wagyu beef Salisbury steaks. Brown on each side for 2 minutes. Place the browned steaks on a baking sheet, and drain off the oil in the pan. Add 3 tablespoons of grapeseed oil to the pan, and repeat the process with the 5 remaining Salisbury steaks. Once all of the browned steaks are on the baking sheet, place them in the oven. Bake the Salisbury steaks for 10 minutes. Then, turn off the oven, and let the steaks stay warm inside.
5. PREPARING THE MUSHROOM GRAVY Melt the butter in the cast iron skillet, and add the minced yellow onion. Cook until the onion is translucent. Then, add in the minced garlic and the sliced Cremini mushrooms. Cook for two more minutes until the mushrooms are wilted. Then, sprinkle in the flour, and stir to coat. Cook for 3 minutes, toasting the flour. Then, slowly add in the beef stock while stirring constantly. Once all of the beef stock is incorporated, add the Worcestershire sauce and the whole grain Dijon mustard. Reduce the heat to medium, and stir occasionally until the gravy thickens. Add in the kosher salt and black pepper. Season to taste.
6. FINAL STEPS Smother the Wagyu beef Salisbury steaks in mushroom gravy, and serve them on top of the parmesan mashed potatoes. Enjoy!