Perfectly Seared Ribeye Steak & Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method

Kobe Style Beef Ribeye Steak with Creamy Mushrooms

Perfectly Seared Kobe Style Ribeye Steak with Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method. I love beef steak all the way, the best ever beef steak for my licking must be flavoursome, juicy and yet tender, especially when it’s melt in my mouth. My searching of perfection about  how to seared beef steak driven me to Heston Blumenthal Method that combine an easy and  home friendly fridge dry aging method and scientific maillard reaction. When i post my last Grilled Wagyu Beef Steak with Roasted Pepper Sauce Recipe, my friend Eva Taylor from Kitchen Inspirations suggest me about The Perfect Steak- Heston Blumentha Video. Browsing along in the internet driven me to How To Cook The Perfect Steak by Lorraine Elliott from Not Quite Nigella, after reading and watching the video, i think this Heston’s Blumenthal Perfect Seared Steak Method is worth to try.

16 USD for almost 200 gr USA Kobe-style Wagyu Ribeye Steak, freaking expensive!!!

I’m using Kobe Style USA Wagyu Ribeye from Food Hall Supermarket. This wagyu steak was tagged 16 USD (IDR 162.580= 3 pounds of regular beef) for about ONLY almost 200 gr (83 USD per kilo) of it, sounds incredibly pricey and i though this Heston’s Blumenthal method has to be works unless i’m gonna damn him for ruined my pricey wagyu ribeye . The Kobe-style ribeye beef steak itself was intensly marbled and for sure it’s gonna be tender, how juicy the meat  and how crusted the seared outer layer is all about i’m gonna to prove with Heston’s method.

Heston’s 2 Days Dry Aged Ribeye Steak in My Fridge, Note the Waxy Outer Layer with Intensely Marbled Fat

To make a perfect seared steak, you should follow the steps:

Step 1– First step is dry aging the beef steak in the fridge by placing the steak above metal wire rack and left it undisturbed for at least two days.  The beef aging concentrates the flavour in the steak by evaporation and also break down or tenderized the meat by active enzymes works. The beef is ready when it’s outer layer turn into some waxy and firmer texture when you touch it. Never forget to take the steaks out of the fridge for a couple of minutes until it reach the room temperature before you cooked it

Perfectly Seared Ribeye Steak with Crusted Outer Layer

Step 2 – Second step was the searing the beef steak.  Heat a cast iron frypan until sizzling hot, i mean very-very hot until it freakingly mad smoking. Never forget to turn off your smoke alarm before you cooking the steak and luckily i don’t have one. Heston even warns that it will feel like you might burn your house down but you won’t. My aunty who lives next to me even asked what i’m doing and i just replied “it’s okey Tante (aunty), i just made steak”. I sprinkle some salt and black pepper (the original recipe didn’t add the black pepeprcorn) on the steak and add a layer of oil to the pan. You can use your stopwatch for countdown, but i’m using my mind as i used to be countdown the time for composite dental filling light cure. I put the steak on the pan and allow it to cook for 15 seconds then turn it over every 15 seconds for totally about  2 minutes for my 1  3/4  inches thick (200gr) wagyu ribeye steak.

Perfectly Medium Rare Seared Kobe Sty;e USA Wagyu Ribeye

Step 3– The third steps was resting the meat. Resting the meat to allow the juices reabsorbed into the meat and it’s the secret of juicy steak. Once you’ve removed the steak from the pan, stick your meat with meat termometer in the thickest part of the stek,  rare should be 45C/113F, medium 55C/131F and well done 65C/149F.  Mine was 49C and i guess it’s perfectly medium rare and exactly what i wanted to. Let the meat rest for 5 minutes before serving. Just look at my perfectly seared Kobe-Style USA wagyu ribeye photograph and you’ll know it was perfectly medium rare steak and don’t forget to notice the melted fat all over the meat and it’s made the damn hell pricey wagyu steak as tender and melted as heaven.

Perfectly Seared Ribeye Steak with Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method

The verdict of the steak with Heston’s Blumenthal method it’s pretty damn works with my US Kobe-style wagyu ribeye. The Maillard reaction or simply caramelization of  amino acids (protein) and reducing sugars that gives browned color and crusted layer on the outer steak produce a desirable umami flavor. The flipping process turn down the heat from the steak outer layer quickly and it’s prevent the inside of the steak get overcooked while the outer layer got properly seared. The meat is totally juicy as i expected because the seared outer layer seal the juice inside the meat.  I’ve try the insanely expensive dry aged beef for my Dry Aged Black Angus Striploin Steak with Spicy Balsamic Vinegar and Shallots Jam Recipe, and i guess this Heston’s blumenthal of home friendly fridge dry aging beef works pretty good too since the beef steak got almost the same beefy flavoursome with the pricey 30 days dry aged beef. I wonder my next project is about blind tasting of comercialized dry anged steak vs Heston’s dry aging method, i hope one of my sisters will be the sponsors, lol

Perfectly Seared Steak with Juicy, Tender and Beefy Flavoursome with Creamy Umami Mushrooms Sauce

Creamy Mushrooms Sauce with Perfectly Seared Ribeye Steak

Creamy mushrooms sauce was the perfectly accompanion for my perfectly seared ribeye steak with Heston’s method. I’m using japanese shimeji mushrooms or Brown Beech Mushroom for this recipe, but you can use any kind of mushrooms that you’re like. I recommended button mushrooms or shiitake mushrooms for making steak sauce. I also served the steak with deep fried sweet potato that i cook according to my Spicy Seasoned Deep Fried Cassava or Yuca Root and some Homemade Roasted Garlic Bulb. Instead of creamy mushrooms sauce, you can choose any kind of my favourite selection of sauces for steak; Italian Spicy Tomato & Basil Sauce, Creamy Bechamel Sauce, Roasted Tomato Sauce, Roasted Pepper Sauce, Creamy Green Peppercorn Sauce, Reduced Red Wine Demi Glace Sauce, Italian Salsa Verde Sauce or Roasted Garlic Sauce

Perfectly Seared Beef Steak Recipe with Heston’s Blumenthal Method:

Perfectly Seared Beef Steak Recipe with Heston’s Blumenthal Method:

Ingredients :

• 2 @ 200 gr beef steak (i’m using Kobe-style USA wagyu ribeye)
  
• 1 tbsp olive oil
• 1 tbsp melted butter
•  seasalt and freshly grounded black peppercorn

How to Perfectly Seared Beef Steak Recipe with Heston’s Blumenthal Method:

1. Unwrap your beef steak and pat dry, put it above wire rack in the middle of your fridge rack and let it undisturbed for 2 days
   
2. Take the steaks out of the fridge for a couple of hours and reach the room temperature
3. Rub all the wagyu topside steak with salt and black peppercorn and make sure it coated evenly
4. Heat up your skillet until as hot as it could be
5. Set your stopwatch to countdown the time
6. Just before searing, pour the  olive oil and melted butter to the pan
7. Put the kobe wagyu steak to the pan and cook it for 15 seconds.
8. Flip the steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 2 minutes
9. Check the wagyu beef steak doness (medium rare is preferred) with meat thermometer and slet it rest for at least 5 minutes
10. Served the perfectly seared kobe wagyu ribeye steak with the creamy mushrooms sauce

Creamy Mushrooms Sauce For Perfectly Seared Ribeye Steak

Creamy Mushrooms Sauce Recipe :

Ingredients:

• 1 tbsp  butter
• 1 tbsp olive oil
• 150 g  shimeji mushrooms (button mushrooms or shiitake mushrooms would be lovely too)
• 150 ml heavy cream
• 1 tbsp chopped garlic*optional
• 1 tbsp chopped onion*optional
• 1 tbsp chopped shallots*optional
• Salt and pepper to taste

How To Make Creamy Mushrooms Sauce Recipe

1. Heat oil and butter a medium saucepan over medium-high heat.
2. Add the onion, garlic and shalots and cook for about 1 minute until the mixture  fragrant but not browned
3. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.
4. Add cream, salt and pepper and bring to a boil.
5. Simmer until the sauce has reduced by half
6. Remove from heat and serve over your favourite Perfectly seared Kobe-style ribeye steak.

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Grilled Wagyu Beef Steak with Roasted Pepper Sauce ala Dentist Chef

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.

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

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 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.

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 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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Wagyu Ribeye Steak with Creamy Green Peppercorn Sauce, Mashed Potato and Green Chilli Oil

Wagyu Ribeye Steak with Creamy Green Peppercorn Sauce, Mashed Potato and Greeen Chilli Oil

Pink Peppercorn Crusted Wagyu Ribeye Steak is one of the best premium beef dish i’ve ever taste. Ribeye steak is not as tender as tenderloin, even the wagyu grade ones, but it’s more beeffy and flavoursome than tenderloin steak, beside the price of ribeye is cheaper than tenderloin too. I guess i know that my favourite steak is ribeye now.  Internet search driven me to agree on an article of Seriouseats  that said the rib cap (the tiny layer of meat surround the eye meat) it’s the tastiest steak cut ever. The crusted crushed pink peppercorn  or sometimes called peruvian pepper on the wagyu steak gives a tentative fruity and yet mild spicy, recomended rubs spice for mild  flavour beef steak, chicken or fish.

Wagyu Beef Ribeye

I’m using Tokusen wagyu ribeye with grade 6-7 marbling point for making this recipe. 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. Wagyu ribeye is much more tender than black angus ribeye for my Grilled Angus Ribeye Beef Steak with Jerussalem Artichoke, Radicchio, Tofu and Tarragon Vinnaigrette Salad, but the flavour is much more milder. I purchased this wagyu ribeye at Food Mart Gourmet Supermarket Palembang Icon Mall for about 49 US$ for a single kilo and i’m spending almost 27 US$ for 2 pieces wagyu ribeye weighed about 250 gr for each of  it.

Pink Peppercorn for Seasoned the Steak

Fresh Green Peppercorn (Unripe Peppercorn)

Pickled Green Peppercorn for Making the Sauce

This wagyu ribeye steak recipe contains three kind of pepper, pink peppercorn (Schinus molle), green peppercorn and green cayenne pepper. Pink peppercornused for rubbing the wagyu ribeye steak, the green peppecorn (pickled) for flavoured the creamy sauce and the green cayenne pepper for dressing the mashed potato. Actually, pink peppercorn is not a true peppercorns (genus Piper), but are the ripe berries of the Brazilian pepper tree. Both pink and green pepeprcorn got a fruity flavour, but the green ones got more acidic and tangy aftertaste while the pink peppercorn got a slighly sweet aftertaste. You can use both if them for flavoured steak, fish, or salad, even i add my pink pepeprcorn for flavoured  Butter Poached Lobster with Fennel & Herbs

Wagyu Ribeye Steak with Creamy Green Peppercorn Sauce, Mashed Potato and Greeen Chilli Oil

The kicking spicy green chilli or cayenne pepper oil is a nice touch for the mild savoury taste of the wagyu ribeye steak and mashed potato. The basic recipe for green chilli oil is using fresh deseeded green chilies or unripe cayenne pepper, garlic, shallots and good quality oil. Some people like to add pureed green tomatoes or unripe tomatoes to give some refreshing tangy after taste. The green chilli  oil recipe is similiar with my Grilled Beef Ribs in Spicy Green Chilli Sauce, but you need to add much more oil to infused then.

Recipe Wagyu Ribeye Steak with Pink Pepeprcorn Crusted, Mashed Potato, Green Peppercorn Cream Sauce and Green Chilli Oil

Making wagyu ribeye steak is is a litle bit tricky. The steaks are about 2 1/2″ thick and quite marbled. The tentative plan is to seasoned it, let it come up to room temperature, then cook them on a very, very hot cast iron griddle or skiller.  Basically, what how i cook this wagyu ribeye is simply generously seasoned and rubbed with salt and freshly crushed pink pepercorn, wrapped with cling plastic and let marinated for about 30 minutes prior to cooking then pan seared or grilled on a sizzling hot skillet, oven baked is several minutes and then served with the green peppercorn and cream sauce. The searing process sealed the meat liquid and keep the flesh moist even when you continue to cook the ribeye in the oven until you got your preference doness.

Wagyu Ribeye Steak with Pink Peppercorn Crusted Recipe

This Wagyu Ribeye Steak maybe the last post on 2013,

Happy New Year and See You on 2014!!!!

Wagyu Ribeye Steak  with Pink Peppercorn Crusted Recipe:

Ingredients :

• 2 @250 gr wagyu ribeye
  
• 2 Tbsp olive oil
• 1 Tbsp melted butter
• 1 Tbsp coarsed seasalt
• 3 Tbsp freshly grounded pink peppercorn

How to Make Wagyu Ribeye Steak:

• Preheat oven on 350–375 °F (180–190 °C)
• Rub all the wagyu ribeye with salt and pink peppercorn evenly  and make sure it coated evenly
• Wrap the seasoned wagyu ribeye 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 ribye
  
• Heat up the cast iron pan and sear the wagyu ribeye steak all over  the surface until got a nice  brown crusted surface for about 2 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 pink peppercorn crusted wagyu ribye with mashed potato, creamy green peppercorn sauce and green chilli oil.
  

Green Chilli Oil Recipe :

Ingredients :

•  7 green chillies/cabe hijau, deseeded
• 1 Shallot/ Bawang merah
• 3 cloves Garlic/ Bawang putih
• 1/2 green tomato/tomat hijau
• white Peppercorn, salt and sugar for taste
• 1/2 cup Olive  or Canola Oil
• 1/4 cup water

Instruction :

How to make Green Chili Oil :

• Grind all ingredient into a fine paste
• Heat 3 tbsp oil, saute 2-3 minutes until fragrance
• Add 1/2 cup water, let it boil and completely evaporated
• Add the remaining oil and season with salt, pepper and  sugar
• Simmer about 10 minutes until the green chilli oil is done, you can strain and discard the green chilli mixture pulp, but i prefer not

Creamy Green Peppercorn Sauce Recipe HERE

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

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

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 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.

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.

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.

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.

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

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
  

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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