This recipe for Wagyu fillet with herb butter and red wine sauce is the perfect choice for a classy dinner for two. In this recipe, we show you how to ideally prepare the Wagyu fillet and serve it with a creamy herb butter and an aromatic red wine sauce - to create an incomparable evening for your guests.

Ingredients:

For the Wagyu fillet:

• 2 Wagyu fillets (200-250 g each)
• Salt and freshly ground pepper
• 1 tbsp olive oil
• 1 garlic clove
• 1 sprig of rosemary

For the herb butter:

• 50 g butter , room temperature
• 0.5 tsp fresh thyme , chopped
• 0.5 tsp fresh parsley , chopped:
• 0.5 teaspoon fresh rosemary , chopped: Adds an additional herbal note to the butter.
• 0.5 tsp lemon juice

For the red wine sauce:

• 0.5 cup red wine
• 0.5 cup beef broth
• 1 shallot , finely diced
• 1 garlic clove , finely chopped
• 1 tsp butter
• 0.5 tsp thyme

Let’s get to the preparation:

Preparation of the herb butter:

The herb butter is a simple but effective accompaniment that makes the Wagyu fillet even more flavorful. Start by preparing the herb butter as it needs some time to chill.

1. Prepare butter:

• Take the butter out of the fridge about 30 minutes before preparation to allow it to soften. This will make it easier to mix the herbs.

2. Mix herbs and ingredients:

• In a small bowl, combine the room temperature butter with fresh thyme, parsley, rosemary and lemon juice. Use a spoon or fork to thoroughly mix the herbs into the butter.
• Season with salt and pepper to taste. Continue stirring until the herbs are evenly distributed.

3. Form herb butter:

• Place the herb butter on a sheet of plastic wrap. Roll the wrap up to form the butter into a tight roll. Chill the herb butter in the fridge until it sets. This may take about 30 minutes.

2. Preparation of the Wagyu fillet:

The Wagyu fillet is the star of this dish, and it's important to prepare it properly to maximize its tenderness and rich flavor.

1. Prepare fillets:

• Take the Wagyu fillets out of the fridge about 30 minutes before cooking to allow them to come to room temperature. This will ensure even cooking.

• Pat the fillets dry with kitchen paper to remove excess moisture. This will help to form a nice crust when frying.

2. Seasoning:

• Season the fillets generously with salt and freshly ground pepper on both sides. The salt helps to bind the natural juices in the meat and intensifies the flavor.

3. Frying the Wagyu fillet:

Proper searing is crucial to preparing the perfect Wagyu fillet. Here are the steps to sear the fillet until golden brown and tender.

1. Heat the pan:

• Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. Wait until the oil is hot before adding the meat.

2. Fry fillets:

• Carefully place the fillets in the hot pan. Fry them for 3-4 minutes on the first side until they have a nice golden brown crust.

• Turn the fillets over and add the crushed garlic clove and rosemary sprig. Cook the fillets for another 3-4 minutes on the second side, depending on the desired doneness (medium-rare is ideal).

3. Let the fillets rest:

• Remove the fillets from the pan and place them on a plate. Cover the plate loosely with aluminum foil and let the fillets rest for about 5 minutes. This allows the juices to distribute throughout the meat, making it more tender.

4. Preparation of the red wine sauce:

The red wine sauce is a delicious complement to the Wagyu fillet and adds a rich, profound flavor.

1. Fry shallots and garlic:

• In the same pan you used to fry the fillets, heat 1 teaspoon of butter. Add the finely diced shallot and minced garlic. Sauté the shallots and garlic over medium heat until soft and lightly golden brown.

2. Add red wine and broth:

• Pour the red wine and beef broth into the pan. Increase the heat to bring the liquid to a boil. Allow the liquid to reduce by about half to thicken the sauce.

3. Refining the sauce:

• Stir 1 teaspoon of butter and the fresh thyme into the sauce. If the sauce is too sour, you can optionally add a little sugar to balance the flavors. Season to taste with salt and pepper.

4. Thicken the sauce:

• Continue to simmer the sauce until it reaches the desired consistency. If the sauce becomes too thick, you can add some additional broth or water.

5. Arrange and serve:

The final step is to assemble the dish and serve it. Here are some tips to ensure your dish impresses both visually and taste-wise.

1. Arrange the fillets:

• Place the resting Wagyu fillets on preheated plates. Cut the herb butter into slices and place a slice of butter on each fillet. The butter will slowly melt when served and form a delicious sauce.

2. Add sauce:

• Spoon the red wine sauce onto the plates around the fillets. The sauce should be arranged decoratively around the meat to create an attractive appearance.

3. Serve side dishes:

• Complement the dish as desired with side dishes such as roasted vegetables or potato gratin. These side dishes go perfectly with the luxurious taste of the Wagyu fillet.