Serves
4 Persons
Ingredients
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)
Directions
The Beef
- 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.
- In a hot cast iron skillet add peanut oil and sear the steaks to your liking.
- Once cooked, remove the steaks from the skillet and let rest for 5 to 6 minutes.
The Abalone Crust
- The Matsutake Mushroom Reduction
- Place the mushrooms in the same skillet for 30 seconds then add the dashi stock and reduce for 2 minutes.
- Pour over the Wagyu and serve.
Source:http://www.foodnetwork.ca/recipes/abalone-crusted-wagyu-beef-with-matsutake-mushroom-reduction/recipe.html?dishId=7911