Ingredients
- 1 Double 8 Cattle Company Miyazakigyu Wagyu Ribeye
- 1 CUP Pinot Noir
- 1/2 CUP Port Wine
- 1/2 CUP Red Wine Vinegar
- 1 Shallot (small diced)
- 2 CUP Cremini Mushrooms (sliced)
- 1/4 CUP Beef Stock
- 4 TBSP Grapeseed Oil (divided)
- 1 CUP Butter (cut into 1 inch cubes, keep cold in refrigerator until ready to use)
- 1/2 CUP Parsley (minced)
- Kosher Salt (to season)
- Freshly Ground Black Pepper (to season)
Recipe Description
The signature flavor of the tender, pan-seared Miyazakigyu Wagyu ribeye is enhanced by the savory beurre rouge and cremini mushroom sauce. The butter-based sauce is made with a red wine reduction and blankets the melts-in-your-mouth steak.
Click here to view Full Recipe Directions
