Braised Wagyu Beef, Shallot, Tomato, and Basil Skillet. Cut the shallots into quarters, and place them cut-side-down into the cast iron skillet. Sear for two minutes or until the cut side is nicely browned. Add in the dry sherry, tomato paste, and beef stock.

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Cut the shallots into quarters, and place them cut-side-down into the cast iron skillet. Sear for two minutes or until the cut side is nicely browned. Add in the dry sherry, tomato paste, and beef stock.

To begin with this recipe, we must first prepare a few ingredients. You can cook braised wagyu beef, shallot, tomato, and basil skillet using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Braised Wagyu Beef, Shallot, Tomato, and Basil Skillet:

1. Take 2 of Double 8 Cattle Company Fullblood Wagyu Chuck Steaks (cut into 8 medallions).
2. Prepare 3 TBSP of Grapeseed Oil.
3. Prepare of Kosher Salt (to season).
4. Prepare of Freshly Ground Black Pepper (to season).
5. You need 6 of Large Shallots (ends trimmed off and peeled).
6. Make ready 1/2 CUP of Dry Sherry.
7. It’s 3 CUP of Beef Stock.
8. Take 1/4 CUP of Tomato Paste.
9. Take 2 CUP of Cherry Tomatoes.
10. You need of For Serving.
11. Make ready 4 OZ of Parmesan Cheese (grated on the large holes of the box grater).
12. Prepare 2 OZ of Fresh Basil Leaves (chiffonade).
13. Make ready 1 CUP of Cherry Tomatoes (cut in half).
14. Get 3/4 CUP of Pine Nuts (toasted).
15. Make ready 3 CUP of Cooked Penne Pasta.

Sort by: best. no comments yet. Be the first to share what you think! See recipes for Braised Wagyu Beef, Shallot, Tomato, and Basil Skillet too. This absolutely delectable, one-skillet dish slowly simmers for a few hours, resulting in fork-tender beef that will just about melt in your mouth.

Steps to make Braised Wagyu Beef, Shallot, Tomato, and Basil Skillet:

1. PREPARING THE FULLBLOOD WAGYU CHUCK STEAKS Pull the Fullblood Wagyu chuck steaks from the refrigerator, and place them at room temperature for one hour while preparing the other ingredients.Heat a large cast iron skillet over medium-high heat, and add in the grapeseed oil.Make sure your steaks are cut into 8 medallions.Season the medallions on both sides with kosher salt and freshly ground black pepper.Once the oil is slightly smoking, add the steak medallions to the skillet..
2. Sear the steaks for 3 minutes on each side. Then, remove them from the skillet. Reserve..
3. PREPARING THE SKILLET Cut the shallots into quarters, and place them cut-side-down into the cast iron skillet.Sear for two minutes or until the cut side is nicely browned.Add in the dry sherry, tomato paste, and beef stock. Bring up to a simmer.Then, add in the seared beef medallions and 2 cups of cherry tomatoes.Let the contents of the pan come to a simmer, and then reduce the heat to low.Cover the skillet with a lid, and cook for 2 1/2 hours on low heat..
4. PREPARING THE PENNE PASTA When the skillet is a half hour from being finished, prepare your pasta.Cook the penne pasta per package instructions.Reserve..
5. FINAL STEPS Serve the skillet dinner over penne pasta.Sprinkle with parmesan cheese, toasted pine nuts, halved cherry tomatoes, and fresh basil leaves.Serve warm, and enjoy!.

Pan Seared Wagyu Bone-In Strip Steak with Tomato and Shallot Pan Sauce Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, pan seared wagyu bone-in strip steak with tomato and shallot pan sauce. For mine, I will make it a little bit unique. This is gonna smell and look delicious. PREPARING THE BURSTED TOMATO AND SHALLOT PAN SAUCE.

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