Wagyu Filet with Steak butter

June 2017 View more

Yield: 2 filets | 3 cups butter

2  7-ounce Wagyu filets
1 teaspoon seasoned salt
2 tablespoons steak butter (recipe below)
2 sprigs watercress

Season the steak on both sides and place on a pre-heated grill or broiler. Cook for about 2 minutes on each side for rare; increase the time by 1 minute per side to increase the finished temp to medium-rare, medium and so on. Scoop the butter and place on the steak. Allow a minute or so for the butter to melt. Serve on a hot plate and garnish with the watercress.

Steak butter
1 tablespoon clarified butter
¼ cup fresh garlic, minced
¼ cup shallots, minced
¾ teaspoon fresh thyme leaves, minced
¾ teaspoon fresh parsley leaves, minced
2 cups whole butter, unsalted
1 tablespoon liquid smoke, hickory
1 tablespoon Worcestershire sauce
1½ teaspoons lemon juice, fresh
1½ teaspoons salt
¾ teaspoon ground black pepper

Place the clarified butter in a sauté pan over low heat. Add the garlic and shallots. Sweat the garlic and shallots until tender. (To “sweat” means to cook very slowly, without adding color to them.) Remove the pan from the stove and add the thyme and parsley. Place the mix in the refrigerator to cool.

Using a food processor or mixer, whip the butter until smooth. Add the cooled garlic and shallot mixture to the butter. Mix until incorporated. Add the liquid smoke, lemon juice, Worcestershire sauce, salt and pepper. Mix well. Place finished butter in a storage container.

Recipe by Morton’s The Steakhouse Regional Executive Chef Tim Soldat

Wagyu (pronounced “way-goo”: ‘wa’ means Japanese and ‘gyu’ means cow) beef is a highly marbled type of meat that has a rich, red color and sensational flavor. Readers can purchase the same filets served by Morton’s The Steakhouse from Snake River Farms (snakeriverfarms.com).