Grass fed Wagyu filet w mushroom béarnaise

Serves 2

Ingredients

For the Wagyu

2 Wagyu filet mignon steaks
Salt
Black pepper
1 tablespoon neutral oil or butter

For the mushroom béarnaise

1 tablespoon butter
1 cup finely chopped mushrooms
2 tablespoons white wine vinegar
1 tablespoon lemon juice
2 tablespoons water
1 tablespoon minced shallot
2 egg yolks
6 to 8 tablespoons melted butter
Salt
Black pepper
Fresh parsley for topping

Instructions

Cook the Wagyu

Bring the steaks to room temperature.
Pat them dry and season both sides with salt and black pepper.
Heat a cast iron pan over medium high heat.
Add the oil or butter.
Place the steaks in the pan and sear until a deep brown crust forms.
Flip and sear the other side.
Lower the heat and continue cooking until the internal temperature reaches your preference. Medium rare is about 130°F.
Remove the steaks from the pan and let them rest while you finish the sauce.

Make the mushroom béarnaise

In a skillet melt one tablespoon butter.
Add the chopped mushrooms and cook until soft and all moisture has evaporated.
Set aside.

In a small saucepan combine the white wine vinegar, lemon juice, water, and minced shallot.
Simmer until the liquid reduces by half.
Strain out the shallot and return the reduced liquid to the pan.

Place the pan over very low heat.
Add the egg yolks and whisk constantly until the mixture begins to thicken.
Slowly pour in the melted butter while whisking continuously until the sauce becomes thick and smooth.
Season with salt and pepper.
Stir in the cooked mushrooms.

Serve

Place the rested Wagyu filet on a plate.
Spoon the warm mushroom béarnaise over the top.
Finish with freshly chopped parsley.