Wagyu Tenderloin Recipe
Want a perfect wagyu tenderloin? This easy recipe shows you how to bring out the rich taste of wagyu. It's easy, tasty, and perfect.
Ingredients
- 1.5 - 2 pounds Wagyu Tenderloin: Aim for about 1.5 to 2 pounds for a nice dinner for two.
- Salt: Kosher salt is my go-to for seasoning.
- Black Pepper: Freshly ground please. It makes all the difference.
- Butter: Unsalted high-quality butter for a rich finish.
- Garlic: A couple of cloves smashed, like you're angry at them.
- Thyme or Rosemary: Fresh sprigs for that aromatic touch but don't tell them they're competing.
- Olive Oil: Just a touch for searing.
Instructions
- Preparation: Start by letting your Wagyu sit at room temperature for about an hour. While it's warming up, season it generously with salt and pepper.
- Searing: Heat your pan – and I mean get it hot. A cast iron skillet is perfect for this. Add a touch of olive oil. Once it's shimmering, lay your tenderloin in. Here’s where the magic happens. You only want to sear it for about 1-2 minutes on each side. This is necessary if your steak is about 2 inches thick. We're looking for a nice crust, not a well-done steak, so don't overcook it.
- Basting: After searing, reduce the heat a bit, then add your butter, garlic, and herbs into the pan. As the butter melts, start spooning it over the steak. This basting isn't just for flavor; it also helps to cook the steak evenly. Keep this up for another minute or so on each side.
- Resting: Now, here’s a crucial step many overlook with any steak, but especially with Wagyu. Remove the steak from the pan and let it rest. I let mine sit for about 5 minutes.
Notes
When cooking Wagyu, the biggest mistake people make is rushing it or using too much heat. Take your time and let those flavors develop slowly. And don't go overboard with the seasoning - a little salt and pepper is all you need.
If you end up with leftovers (lucky you!), wrap them up tight and store them in the fridge. When you're ready to reheat, do it slowly in a low oven or gently in a skillet. This helps keep it juicy and delicious.
Can I cook Wagyu in the microwave?
No way! That's like putting a guitar in a blender. Stick to the pan.
How do I know if my Wagyu is cooked enough?
Easy, it should feel like your cheek when you poke it - not too hard, not too squishy.
Can I eat Wagyu for breakfast?
If you've got the cash and the stash, why not? Breakfast of champions could be steak, right? Just don't blame me if you're too full for lunch.