WAGYU FILET RECIPE

Preparing a Back Creek Wagyu Filet steak is a culinary experience that highlights the exquisite quality of this premium cut. Start by allowing the steak to reach room temperature for even cooking. Season it simply with salt and pepper to enhance its inherent flavors, or add your favorite herbs and spices if desired. Heat a skillet or grill to high temperature, then sear the filet steak to develop a flavorful crust. Adjust the heat and continue cooking to your preferred level of doneness, whether it's rare, medium-rare, or well-done. Give the steak a brief resting period before slicing and serving. The result is a tender, exceptionally tender cut of meat with unparalleled marbling and a delicate, buttery flavor that exemplifies the luxurious taste of Back Creek Wagyu Filet steak.

WHAT YOU NEED:

Easy Wagyu 100% Full-blood Wagyu Filet

Ingredients:

1/2 lb Back Creek Wagyu Beef Filet

3 tbsp Soy Sauce

3 tbsp Sake or Wine

1 1/2 tbsp Sesame Oil

1 1/2 tbsp Sugar

1/2 Apple, grated to release juice

2 tbsp roasted and partially ground Sesame Seeds

2 Garlic Cloves, minced

1/4 tsp Dry Mustard

HOW TO:

Slice Wagyu Filet into 2 1/2 3 inches long and 1 1/4-1 1/2 inches thick. Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat. Partially grind sesame seed using a mortar and pestle or coffee grinder. Combine all ingredients in a bowl and marinate the Wagyu Filet slices for 6-8 hours. Keep it in the refrigerator. Remove Wagyu slices from the marinade and grill quickly on medium heat, about 1 to 1 1/2 minutes per side to your own liking.