Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce.

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In this recipe, we will certainly discuss exactly how to make a full Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce with tips to make sure that it feels tasty as well as soft when you chew it. This snack will certainly be a lot more best when you delight in while kicking back or consuming with your family. Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook seared miyazakigyu wagyu strip with au poivre sauce using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce:

1. Prepare 1 of Double 8 Cattle Company Miyazakigyu Wagyu Strip.
2. Get of Kosher Salt & Freshly Ground Black Pepper (to season).
3. You need 1 OZ of Butter.
4. Get 1 TBSP of Grapeseed Oil.
5. Take 2 TBSP of Green Peppercorn in Brine (drained from brine and rough chopped).
6. Take 2 CUP of Beef Stock.
7. You need 1 CUP of Heavy Cream.
8. Prepare 1 of Shallot (minced fine).
9. Get 2 of Garlic Cloves (minced fine).
10. Make ready 2 OZ of Cognac.

Steps to make Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce:

1. PREPARING THE MIYAZAKIGYU WAGYU STRIP STEAK In a small saute pan over medium-high heat, reduce the beef stock down to 1/2 cup. This will take about 10-12 minutes. Set aside until ready to use. Season the room-temperature Miyazakigyu Wagyu strip steak with kosher salt and freshly ground black pepper..
2. In a medium stainless steel saute pan, melt the butter and grapeseed oil until hot. Sear the strip steak for 2 minutes per side for a medium-rare finish. Remove the steak, and place it on a cutting board to rest..
3. PREPARING THE AU POIVRE SAUCE Do not clean the pan. Using the same pan you seared the steak in, drain off all but two tablespoons of the fat. Add in the chopped shallots. Saute the shallots for 3 minutes.Then, add the Cognac to deglaze the pan. Cook until almost all of it is absorbed into the shallots. Then add in the reduced beef stock, minced garlic, chopped green peppercorns, & heavy cream. On medium heat, while stirring occasionally, reduce the sauce until it thickens to sauce consistency..
4. FINAL STEPS Season the sauce to taste with kosher salt and freshly ground black pepper. Cut the seared Miyazakigyu Wagyu strip into half-inch strips. Serve the steak with warm Au Poivre sauce, and enjoy!.

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