Wagyu beef steak with sweet mustard dressing - Wagyu Beef Recipe
Any cut of steak e.g. striploin, rib eye, fillet etc
Sweet mustard dressing
- 2 tbs hot mustard paste
- 1 tbs runny honey or maple syrup
- 1 t miso paste
- 2 tbs malt or cider vinegar
- 4 tbs olive oil
- 2 tbs chopped parsley, or a mixture of parsley and tarragon
Method: Wagyu Beef Recipe
This recipe makes enough dressing for 6-8 servings.
Use Wagyu steaks of approximately 2.5cm (1 inch) thick – striploin or ribeye are ideal for this recipe. Prior to cooking, sprinkle then with coarse sea salt and black pepper. Add a little oil to the pan, grill or barbeque. Sear the Wagyu for 2 minutes on each side and then reduce heat for 3-5 minutes, turning occasionally. Wagyu Beef Recipe
Using a small whisk, mix the first three ingredients together then slowly whisk in the vinegar. Whisk in the oil, a teaspoon at a time, until it is all emulsified then whisk in the herbs. Taste for seasoning, adding salt if needed.
Use Wagyu steaks of approximately 2.5cm (1 inch) thick – striploin or ribeye are ideal for this recipe. Prior to cooking, sprinkle then with coarse sea salt and black pepper. Add a little oil to the pan, grill or barbeque. Sear the Wagyu for 2 minutes on each side and then reduce heat for 3-5 minutes, turning occasionally. Wagyu Beef Recipe
Using a small whisk, mix the first three ingredients together then slowly whisk in the vinegar. Whisk in the oil, a teaspoon at a time, until it is all emulsified then whisk in the herbs. Taste for seasoning, adding salt if needed.
