Grilled Wagyu Beef Steak with Roasted Pepper Sauce ala Dentist Chef

recipe wagyu beef steak roasted pepper sauce

Recipe Grilled Wagyu Beef Steak with Roasted Red Pepper Sauce

Grilled Wagyu Beef Steak with Roasted Pepper Sauce is the second recipe that i’ve made beside my Slow Roasted Lamb Leg Steak with Barbecue Sauce once i meet up with my fellow foodblogger Tintin Samsyudin from Tinsyam.  She purchased  Tokusen Wagyu Steak for us from Hypermart Supermarket on Pejaten Village Mall. This tokusen wagyu topside got 4-5 marbling point. Tokusen Wagyu Beef is produced from imported Australian bred Wagyu cattle. Tokusen Wagyu Beef is the first Wagyu beef product that is produced and processed from an Indonesian feedlot and abattoir. Wagyu beef is commonly intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef.

dedy oktavianus pardede dentist chef tintin syamsyudin tinsyam

Me and Tintin Syamsyudin, Ph.D graduate food blogger who put 2 fingers above my head to made a bunny ear, LoL

resep wagyu steak daging wagyu topside steak recipe

Tokusen Wagyu Topside

Wagyu beef  topside steak is quite lean, i mean the marble point is 4-5 out of 12.  Wagyu beef steak is considered as a second grade beef cut instead of premium cut like tenderloin, sirloin or ribeye cut. Wagyu topside steak must be cooked medium done or below if you want it quite tender because it’s lack of distributed softer fat or marbled fat within the flesh. That’s why wagyu topside is usually cooked whole or in a very large chuck with slow oven roast technique until reached 60–65 °C or medium done in the middle or in the thickest part of the wagyu topside.

recipe grilled wagyu beef steak pepper sauce

Recipe Grilled Wagyu Beef Steak with Roasted Pepper Sauce

Medium well done Wagyu topside steak is surprisingly quite tender, actually this is out of my expectation. Even it’s not melted like my wagyu tenderloin with 8-9 marble point for my Wagyu Tenderloin Filet Mignon with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce, but i didn’t found any difficulties for slice it and chew it. I even cook the other piece of wagyu topside until well done as it’s requested, the flesh is chewable but the texture slighly dry for my licking.

wagyu beef steak recipe spicy roasted pepper sauce

Medium Well Done Wagyu Topside Steak with Roasted Pepper Sauce

Roasted pepper sauce for the grilled wagyu beef  made some kicking to the dish. For a presentation purpose, i made the roasted pepper sauce separatedly from red and also green bellpepper.  I love the charred and caramelized roasted pepper all the way, i like to using it for making Roasted Pepper Pesto Sauce with addition of my Homemade Sun Dried Tomato. Beside the roasted pepper sauce, i add some pickled fresh green peppercorn to give some bursting sensation when we chew on it. I also serving the wagyu steak with Mashed Sweet Potato that i mixed with steamed russet potato, but this time my mashed sweet potato contain no cream on it. We also had 2007 Rosemount Grenache Shiraz red wine, slighly tangy and sourish hint but it’s still a nice accompany.

grilled wagyu beef steak recipe roasted red pepper sauce

Grilled Wagyu Beef Steak with Roasted Red Pepper Sauce

Grilled Wagyu Beef Steak Recipe:

Ingredients :

  • 2 @300 gr wagyu topside steak (use premium cut would be more lovely)
  • 2 Tbsp olive oil
  • 1 Tbsp melted butter
  • 1 Tbsp coarsed seasalt
  • 2 Tbsp freshly grounded black peppercorn

How to Make Wagyu Topside Steak:

  • Preheat your grill pan or barbeque grill
  • Rub all the wagyu topside steak with salt and black peppercorn and make sure it coated evenly
  • Wrap the seasoned wagyu topside with cling plastic and let it marinate for about 30 minutes
  • Just before pan searing, pour the  olive oil and melted butter to the seasoned wagyu topside steak
  • Grilled the wagyu steak on cast iron pan or barbeque  until got a nice charred and crusted surface for about 1.5-2 minute each side
  • Check the wagyu beef steak doness (medium rare is preferred) and served it with roasted pepper sauce

Roasted Pepper Sauce Recipe

Ingredients:

  • 2 large red bell pepper
  • 2 large green bell pepper
  • 6 cloves garlic
  • 1 large onion, peeled,diced
  • 4 tbsp olive oil
  • 1/2 cup water
  • salt and pepper to  taste

How to Make Roasted Bell Pepper Sauce Recipe :

  • Preheat your oven to 500F (260°C)
  • Cut the bell pepper in half
  • Place the bell pepper, onion and the garlic in the oven, drizzle 1 tbsp olive oil over it
  • Roast for 20 to 30 minutes until the bell pepper skins are completely wrinkled and the peppers are charred, turning them twice during roasting. (Don’t forget to remove the garlic from the oven until 5-10 minutes!!!)
  • Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle
  • Discard the stems, peels(skin), and seeds of the bell pepper, set aside
  • Put the roasted  red bellpepper, 3 cloves roasted garlic, half part of roasted onion and half part of the water in the food processor, process it until smoothly blended, put it in a glass bowl, set aside
  • Blend the roasted green bellpepper and the remaining ingredients in a food processor, set aside
  • Heat up 1 tbsp olive oil in a heavy bottom sauce pan, simmer the roasted red bell pepper mixture until thicken, season with salt and pepper
  • Cook the green bell pepper mixture in the same way
  • Served the roasted pepper sauce immediately or store it in air thight container and it last for about 3 days

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Filet Mignon Recipe with Wagyu Tenderloin Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce

filet mignon recipe tenderloin wagyu bacon wrapped

Wagyu Tenderloin Filet Mignon Recipe with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce

Filet mignon  or  filet de bœuf in France is a steak cut of beef  from the smaller end of the tenderloin or medallion of psoas mayor muscle of the beef carcass, but it sometimes also refers to any cut from the whole tenderloin. The tenderloin is the most tender cut of beef and is also arguably the most desirable and therefore expensive cut. Eversince the filet mignon is only the smaller end tenderloin muscle that not weight-bearing and contains less connective tissue, which makes it probably the most tender cut parts of the tenderloin and weighin not more than 500 grams for every cattle, fillet mignon is the most expensive cut of beef.

wagyu tenderloin filet mignon medalion steak

Wagyu Tenderloin Filet Mignon

I’m using Tokusen 8-9 marbling grade wagyu tenderloin for making this filet mignon, i guess it’s worth to be a little bit generous since this is just a perfect dish for a special occasions like romantic candle light dinner or christmas eve dinner. Tokusen Wagyu Beef is produced from imported Australian bred Wagyu cattle. Tokusen Wagyu Beef is the first Wagyu beef product that is produced and processed from an Indonesian feedlot and abattoir. Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. You can replace the wagyu tenderloin with regular cattle, veal or even venison loin.

Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. – See more at: http://www.buedelmeatup.com/2012/12/04/the-difference-between-kobe-and-wagyu-beef/#sthash.nPujJ6yr.dpuf
Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. – See more at: http://www.buedelmeatup.com/2012/12/04/the-difference-between-kobe-and-wagyu-beef/#sthash.nPujJ6yr.dpuf
Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. – See more at: http://www.buedelmeatup.com/2012/12/04/the-difference-between-kobe-and-wagyu-beef/#sthash.nPujJ6yr.dpuf
recipe filet mignon beef wagyu tenderloin bacon wrap medalion

Recipe Bacon Wrapped  Filet Mignon Wagyu Tenderloin with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce

Bacon wrapped filet mignon is a great way to preserved moist from the prescious steak. Store brought filet mignon usually already cut into 2 inch-thick portions. Bacon is often used in cooking filet mignon because of the low levels of fat found in the cut, as fillets have low levels of marbling, or intramuscular fat. Bacon is wrapped around the fillet and pinned closed with a wooden toothpick. This adds flavor and keeps the fillet from drying out during the cooking proces. Even i’m using wagyu breed, the butcher still suggest me to using bacon for wrapping it.

filet mignon wagyu tenderloin bacon wrapped recipe

Recipe Filet Mignon with Bacon Wrap,Truffle Mashed Potato and Red Wine Demi Glace Sauce

Filet mignon cooking method is a litle bit tricky, basically the the filet mignon tenderloin is generously seasoned, wrapped in bacon then pan fried or grilled and served with sauce. The basic technique for cooking filet mignon is quicky seared on each side of the tenderloin using intense heat and then transferred to a lower heat like oven to cook the meat all the way through. The searing process sealed the meat liquid and keep the flesh moist. Traditionally in European and American restaurants, fillets are most often served with red wine reduction demi glace sauce, a cognac cream sauce, or au poivre with peppercorns.

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Medium Rare Wagyu Tenderloin Filet Mignon

Filet mignon is often served rarer than other meats, my personal choice is medium rare. You may notice that my previously steaks recipe is well done simply because it’s my sisters preference. This filet mignon is oficially not my sister-sponsorship steak like my previous Dry Aged Black Angus Striploin Steak with Spicy Balsamic Vinegar and Shallots Jam, Tomahawk Steak Recipe (Bone-in Rib Eye) with Salsa Verde and Grilled Angus Ribeye Beef Steak. If you like the well done filet mignon steak, you could  butterflied the tenderloin filet to expose it more to the heat during the cooking process.

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Truffle Mushrooms Mashed Potato with Black Truffle Oil

Truffle mashed potato with black truffle oil is the best pairing for serving the filet mignon.I’m add some dill weed and chopped parsley and cilantro too to the the mashed potato. I’m not add any cream on it just like what i’m used to and replace it with the truffle oil and powdered parmesan cheese. For the sauce i choose reduce red wine demi glaze sauce, but i’m not using any roux on it. Beside, i add some slice plum and homemade cherry tomato confit to give tangy and refreshing flavour for balancing the creamy and savoury filet mignon and truffle mashed potato.

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Recipe Filet Mignon Wagyu Tenderloin in Bacon Wrapped with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce

Well, Merry christmas to you all Dentist Chef reader. Christmas is not a season, cherish peace and good willing to be plenteous in mercy, is to have the real spirit of Christmas. Since you’ve been blessed within the born of the Savior Christ, you’ve must be a blessing for another then. Christmas is not all about the fancy gift, toys, gagget and expensive food for me, but my truelly christmas warmth is the hillarious chaos preparation right before me and my entire family gooing to the church in the christmas morning. I guess i missed the moment when both of my sisters were not yet married and had their own family, we can spent all the time in christmas. Unfortunately,   now they only could joining me on our parents house for new years, but i guess it’s even better nowbecause there’s my little nieces and nephews that bringging joice with their cute fighting.
Filet Mignon for Christmast Eve Dinner

Filet Mignon for Christmast Eve Dinner

Merry Christmas, for all Dentist Chef readers!!!!!!

Filet Mignon with Wagyu Tenderloin Recipe :

Ingredients :

  • 2 @150 gr wagyu tenderloin (filet mignon)
  • 2 Tbsp olive oil
  • 1 Tbsp melted butter
  • 1 Tbsp coarsed seasalt
  • 2 Tbsp freshly grounded black peppercorn
  • 2 pieces of bacon

How to Make Filet Mignon with Wagyu Tenderloin :

  • Preheat oven on 350–375 °F (180–190 °C)
  • Rub all the wagyu tenderloin with salt and black peppercorn evenly  and make sure it coated evenly
  • Wrapped the outer side of the filet mignon with bacon and secured it with some tiny toothpick
  • Just before pan searing, pour the  olive oil and melted butter to the wagyu tenderloin
how make filet mignon bacon wrapped tenderloin recipe step by step

Seared the Bacon Wrapped Filet Mignon Evenly

  • Heat up the cast iron pan and sear the steak all over  the surface until got a nice  brown crusted surface for about 1 minute each side
  • Transfer the skillet into the oven and cook it until your preference doness, for medium rare it’s need only about 4-5 minutes and 8-10 minutes for well done
  • Served the filet mignon with Truffle Mashed potato and Reduced Red Wine Demi Glaze Sauce

Red Wine Demi Glaze Sauce Recipe:

  • 1 tablespoon butter
  • 1 large shallots, finely chopped
  • 1 cloves garlic, finely chopped
  • 1/2 cup red wine
  • 1/2 cup beef stock (veal is preferred)
  • 1/2 tablespoons brown sugar
  • Salt and freshly ground  blackpeppercorn to taste

How to Make Red Wine Demi Glaze Sauce Recipe:

  • Heat up and melt the butter in a previously skillet for cooking the filet mignon
  • Saute the shallots and garlic, cook over moderate heat , stirring, until softened and browned for about 5 minutes.
  • Pour the red wine, beef stock and bring to boil, season with salt, pepepr and brown sugar
  • Simmer until the sauce thickened

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