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Abalone Crusted Wagyu Beef with Matsutake Mushroom

Abalone Crusted Wagyu Beef with Matsutake Mushroom


4 Persons


The Beef

      • 4 8 ounce Wagyu Flat Iron Fillets (may substitute with Angus Beef or Sterling Silver Beef)

The Abalone Crust

      • 1/2 teaspoon garlic, chopped
      • 1/2 teaspoon sugar
      • 1 teaspoon ginger juice
      • 4 ounces Japanese soy sauce
      • 4 ounces mirin or sherry
      • 4 teaspoons black miso
      • 1 large preserved abalone (approximately 3 to 4 ounces in weight), chopped to a fine dice (available in any Chinese supermarket)
      • 2 tablespoons peanut or vegetable oil

The Matsutake Mushroom Reduction

      • 4 large matsutake mushrooms (may substitute King Oyster mushrooms cut in 1 inch slices)
      • 1 1/2 cups dashi stock (may substitute beef stock with 1 teaspoon of fish sauce – available in any Chinese supermarket)


The Beef

      1. Mix the ingredients of the abalone crust thoroughly and add the Wagyu beef. Let the beef marinate for a minimum of 6 hours and a maximum of 2 days, overnight for best results.
      2. In a hot cast iron skillet add peanut oil and sear the steaks to your liking.
      3. Once cooked, remove the steaks from the skillet and let rest for 5 to 6 minutes.

The Abalone Crust

      1. The Matsutake Mushroom Reduction
      2. Place the mushrooms in the same skillet for 30 seconds then add the dashi stock and reduce for 2 minutes.
      3. Pour over the Wagyu and serve.


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