Miyazakigyu Wagyu Filet Mignon with Pomegranate Pan Sauce

January 17, 2022
0 Ratings
Photo by Double8Cattle
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 2
Author Notes

Tender and juicy Miyazakigyu Wagyu filet mignon is lightly draped in a pomegranate-Dijon mustard pan sauce and served with a fresh arugula salad. This recipe is perfect for a romantic dinner or anytime you're craving a world-renowned, A5-graded steak! Try this palate-pleasing recipe today. —Double8Cattle

What You'll Need
  • 2 Double 8 Cattle Company Miyazakigyu Wagyu Filet Mignon Steaks
  • 2 tablespoons Grapeseed Oil
  • 1 tablespoon Butter
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • 1/4 cup Shallots (minced)
  • 1 Garlic Clove (minced)
  • 2/3 cup Pomegranate Juice
  • 2 teaspoons Dijon Mustard
  • 1 SPRIG Thyme
  • 1 cup Beef Stock
  • 2 tablespoons Cold Butter
  • 2 cups Baby Arugula
  • 1/2 cup Pomegranate Seeds
  1. Tools - Small Cast Iron Skillet, Cutting Board, Wooden Spoon, Mixing Bowl, Fine Mesh Sieve
  2. FIRST STEP Take the Miyazakigyu Wagyu filet mignon steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
  3. PREPARING THE MIYAZAKIGYU WAGYU FILET MIGNON STEAKS Preheat your oven to 350°F. Heat your cast iron skillet over medium-high heat with the grapeseed oil. Season the Miyazakigyu Wagyu filet mignon steaks on both sides with kosher salt and freshly ground black pepper. Once the oil is slightly smoking, add 1 tablespoon of butter to the skillet, and allow it to melt. Once the butter is melted, swirl the skillet. Then, add the Miyazakigyu Wagyu steaks to the skillet, and sear for 3 minutes on each side to get a deep caramelization. Once the steaks are seared on both sides, place the skillet with the Wagyu steaks in the preheated oven for 5 minutes. Then, take the cooked Wagyu steaks out of the skillet. Allow the steaks to rest for 10 minutes before slicing them against the grain.
  4. PREPARING THE PAN SAUCE Place the cast iron skillet back over medium-high heat, and add in the minced shallot and garlic. Using a wooden spoon to move things around, saute the garlic and shallots for 2 minutes. Then, add in the beef stock, thyme sprig, and pomegranate juice. Let the beef stock and pomegranate juice reduce down to around a 1/2 cup. This takes approximately 15 minutes. Then, mix in the Dijon mustard. Remove the skillet from the heat, and whisk in the cold butter. Run the pan sauce through a fine mesh sieve, discarding the thyme sprig and shallots. Season the pan sauce to taste with kosher salt and freshly ground black pepper.
  5. FINAL STEPS Divide the baby arugula between two plates. Sprinkle pomegranate seeds on top of the arugula. Place a seared and sliced Miyazakigyu Wagyu filet mignon steak on each plate. Pour the pan sauce over the Miyazakigyu Wagyu steaks and arugula salad. Then, serve, and enjoy!

See what other Food52ers are saying.

0 Reviews