Abalone Crusted Wagyu Beef with Matsutake Mushroom

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.

Source:http://www.foodnetwork.ca/recipes/abalone-crusted-wagyu-beef-with-matsutake-mushroom-reduction/recipe.html?dishId=7911