Seared Wagyu Beef Cubes with Red and Yellow Capsicum Coulis Recipe



Seared Wagyu Beef Cubes with Red and Yellow Capsicum Coulis Recipes

Ingredients :

2 small red capsicums

2 small yellow capsicums

2 tsp red wine vinegar, or to taste

2 tsp white wine vinegar, or to taste

125ml fruit olive oil

sea salt, to taste

pepper, to taste

1 wagyu beef tenderloin steak, about 300g

olive oil

chopped spring onions, for garnish

Method :

Cook capsicums under a hot grill, turning frequently, until skins are charred completely black, 7-9 minutes. (Alternatively, hold them with tongs over a gas flame, turning frequently). Place in a bowl and cover. Set aside for 10 minutes. Peel off and discard capsicum skins. Rinse capsicums to remove all the black bits, then slice into strips, discarding stem, seeds and membranes. Pat strips dry with paper towels. Puree red capsicums with red wine vinegar, half the olive oil, and salt and pepper until very smooth. Likewise, puree yellow capsicums wit white wine vinegar, remaining olive oil, and salt and pepper. Set aside, covered.

Set a frying pan over medium-high heat. Rub wagyu all over with several drops of oil. When pan is very hot, lay steak in pan. Sear for about 90 seconds, then turn over and sear 1 minute more. Transfer steak to a plate, cover with foil and let stand 10 minutes. Cut steak into cubes with a sharp knife. Garnish with spring onions and serve red and yellow capsicum coulis on the side for dipping.

Serves 2-4

Beautifully marbled with fat, wagyu beef needs no introduction to beef lovers, but only in recent years that it been available to consumers at non-prohibitive (though still expensive) prices. This recipe is for medium-rare steak; wagyu should never be cooked until well done, or much of its precious fat and juices will be lost.


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