Ingredients

  • 1 Double 8 Cattle Company Miyazakigyu Wagyu Ribeye
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • 2 TBSP Grapeseed Oil
  • 2 TBSP Italian Parsley (minced)
  • 1 Large Shallot (minced)
  • 1/2 LB Button Mushrooms (cut into quarters)
  • 2 Garlic Cloves (minced)
  • 1/2 CUP Brandy
  • 1 TBSP Dijon Mustard
  • 1 CUP Heavy Whipping Cream
  • 1 CUP Beef Stock
  • 2 TSP Worcestershire Sauce
0

Ingredients

0 Mins

Cook Time

0 Mins

Prep Time

Recipe Description

Each slice of juicy, pan seared Miyazakigyu Wagyu ribeye steak is coated in a creamy mushroom sauce! The sauce is flambéed, which adds some fiery excitement to this delicious dish. This easy-to-make recipe is perfect for the mushroom-lover in your life, as well as the Japanese beef connoisseur! 

Click here to view Full Recipe Directions