Pan Seared Wagyu Filet Mignon With Blistered Tomato
Ingredients
- (3) 8 oz. A5 Japanese Wagyu Filet
- 1 cup grape tomatoes
- 1 tsp. fresh garlic, minced
- salt and pepper, to taste
- Parmesan cheese
- chopped parsley, optional
Instructions
- Remove A5 Japanese Wagyu Filet from refrigerator and pat dry with paper towel to remove any excess moisture.
- Heat heavy bottom sauté pan or cast-iron pan over medium high flame.
- If desired, season Wagyu with kosher or sea salt and fresh cracked black pepper.
- Place in heated pan (no need to add oil as natural wagyu fat from the filet will be enough to cook), and sear on first side 1-2 min until golden brown and flip steak. Allow steak to cook 1-2 minutes more. Be sure to also cook steak on rounded edges for 1-2 minutes to completely sear.
- Remove steaks from pan and place on cutting board to rest.
- While Wagyu is resting add tomatoes and parmesan cheese to skillet.
- Cook until tomatoes start to blister (about 4-5 minutes). Add garlic and stir. Continue to cook until tomatoes and corn are heated throughout. Add chopped parsley if desired.
- Slice rested Wagyu steaks and top with tomato and corn mixture.