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
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!
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