Ingredients
- 2 Double 8 Cattle Company Fullblood Wagyu Filet Mignon Steaks or Teres Major (Chuck Tender) Filets
- Kosher Salt (to season)
- Freshly Ground Black Pepper (to season)
- 2 OZ Fresh Mozzarella (sliced into 2 pieces)
- 1 Medium Heirloom Tomato (fresh and sliced into 1/2-inch-thick slices)
- Large Flake Sea Salt (to season, Chef recommends Maldon or Jacobson)
- Balsamic Glaze (for drizzling, Chef recommends VSOP)
- 2 OZ Basil (leaves torn from the stems, discard stems)
- 1/4 CUP Pine Nuts (toasted)
- 1/4 CUP Parmesan Cheese (shredded)
- 2 Garlic Cloves (finely minced)
- 1/3 CUP Olive Oil
- 1 TSP Lemon Juice
- 1/2 TSP Kosher Salt
- Freshly Ground Black Pepper (to taste)
Recipe Description
This easy-to-prepare dish is sure to impress! The tender and juicy Fullblood Wagyu filet mignon is topped with melted mozzarella cheese, heirloom tomato, and a drizzle of balsamic glaze. The filet is paired with a freshly-made basil pesto. If you’re looking for an elegant and delicious meal that requires little effort, we recommend this recipe!
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