Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce

Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a special dish, Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce estimated approx 20 minutes.

To get started with this recipe, we have to prepare a few components. You can cook Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce:

1. 1 Double 8 Cattle Company Miyazakigyu Wagyu Strip
2. Kosher Salt & Freshly Ground Black Pepper (to season)
3. 1 OZ Butter
4. 1 TBSP Grapeseed Oil
5. 2 TBSP Green Peppercorn in Brine (drained from brine and rough chopped)
6. 2 CUP Beef Stock
7. 1 CUP Heavy Cream
8. 1 Shallot (minced fine)
9. 2 Garlic Cloves (minced fine)
10. 2 OZ Cognac

Instructions to make to make Seared Miyazakigyu Wagyu Strip with Au Poivre Sauce

1. PREPARING THE MIYAZAKIGYU WAGYU STRIP STEAK
   In a small saute pan over medium-high heat, reduce the beef stock down to 1/2 cup. This will take about 10-12 minutes. Set aside until ready to use. Season the room-temperature Miyazakigyu Wagyu strip steak with kosher salt and freshly ground black pepper.
2. In a medium stainless steel saute pan, melt the butter and grapeseed oil until hot. Sear the strip steak for 2 minutes per side for a medium-rare finish. Remove the steak, and place it on a cutting board to rest.
3. PREPARING THE AU POIVRE SAUCE
   Do not clean the pan. Using the same pan you seared the steak in, drain off all but two tablespoons of the fat. Add in the chopped shallots. Saute the shallots for 3 minutes.Then, add the Cognac to deglaze the pan. Cook until almost all of it is absorbed into the shallots. Then add in the reduced beef stock, minced garlic, chopped green peppercorns, & heavy cream. On medium heat, while stirring occasionally, reduce the sauce until it thickens to sauce consistency.
4. FINAL STEPS
   Season the sauce to taste with kosher salt and freshly ground black pepper. Cut the seared Miyazakigyu Wagyu strip into half-inch strips. Serve the steak with warm Au Poivre sauce, and enjoy!

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