Wagyu Steaks with Wasabi, Chive And Creme Fraiche Sauce
If you want to experience the ultimate taste in beef, then treat yourself to the very best. Wagyu steaks are like no other, being supremely tender and full of flavour. The extreme care and nurturing that produce the Wagyu cattle give meat that is truly exceptional.
A few things to know before cooking your Wagyu steaks
The unique characteristic of Wagyu meat is that it is highly marbled with fat that gives it a remarkably soft and tender texture. This fat melts when the meat is cooked, so a different approach is needed when cooking Wagyu steaks, as they need quite a delicate touch. “Well done” and “Wagyu” do not go together! A gentle cooking technique is needed, where the steaks are cooked over a medium heat for just a few minutes, rather than over a high temperature. Be sure to remove the Wagyu steaks from the refrigerator about 20-30 minutes before cooking them, to allow them to come to room temperature.
Serves 4
4 x 200-250g Keevil & Keevil Wagyu steaks
15g butter
1 tbsp vegetable oil
Seasonal vegetables, to serve
Wasabi, Chive & Crème Fraiche Sauce:
1 tsp wasabi powder (Japanese horseradish)
200ml crème fraiche
2 tbsp chopped fresh chives
Allow time for the steaks to come to room temperature, about 20-30 minutes. Keep them covered with cling film or greaseproof paper.
Meanwhile, make the sauce. Mix the wasabi powder with 1 tsp warm water to make a smooth paste, then add the crème fraiche and chives, stirring well. Cover and chill until ready to serve.
Heat the butter and oil over a medium heat in a large frying pan. Add the Wagyu steaks and cook over a medium heat for a maximum of 2-3 minutes on each side. Transfer to warm serving plates and allow the meat to rest for 2-3 minutes before serving, to enjoy maximum succulence.
Serve with the sauce and seasonal vegetables.
Cook’s tip: If you enjoy your meat very rare, reduce the cooking time for the Wagyu steaks to 1-2 minutes per side.
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Diamond label Marble Grade 9+.
Price: £217.80
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