Seared Wagyu Filet Mignon with Black Truffle Butter Recipe

There’s nothing quite like a perfectly cooked steak, and when it comes to the ultimate indulgence, seared Wagyu filet mignon with black truffle butter takes the crown.

This dish is rich, flavorful, and sure to impress anyone at your dinner table.

With the right technique and a few key ingredients, you can create a restaurant-quality meal right in your own kitchen.

I love this recipe because it’s not only delicious but also surprisingly straightforward.

You’ll find that the combination of tender Wagyu beef and decadent black truffle butter elevates the dish to a whole new level.

Whether you’re celebrating a special occasion or just treating yourself on a weeknight, this meal is guaranteed to satisfy your cravings.

Cooking this steak does require some attention to detail, but the rewards are well worth the effort.

From gathering the right ingredients to mastering the cooking process, I’ll walk you through everything you need to know for a perfect dish every time.

Key Takeaways

• You’ll learn how to cook a Wagyu filet mignon that’s perfectly tender and flavorful.
• The recipe highlights essential ingredients that elevate the dish’s taste.
• Tips for presentation and common mistakes will help you impress your guests.

Why You’ll Love This Seared Wagyu Filet Mignon With Black Truffle Butter Recipe

I know that a special occasion calls for something truly remarkable. That’s why I love making seared Wagyu filet mignon with black truffle butter.

This dish brings together rich flavors and a tender texture that make every bite unforgettable. The Wagyu beef is known for its excellent marbling, which gives it a buttery taste.

When you add black truffle butter, it takes the dish to another level. The earthy, luxurious flavor of the truffle complements the meat perfectly.

I find that this recipe is not just about taste; it’s also about the experience.

Preparing this dish is enjoyable, and the smell when it’s cooking is simply mouthwatering.

It’s perfect for impressing guests or celebrating a milestone. Imagine serving this at a dinner party or on a romantic date night.

Ingredients like high-quality wagyu beef and truffle butter are easy to find in specialty stores, making it accessible. Plus, the cooking process is straightforward.

I love that I can prepare a restaurant-quality meal right at home. It makes any ordinary meal feel like a special celebration.

Whether it’s a birthday, anniversary, or just a treat for myself, this recipe checks all the boxes!

What Is In This Recipe?

In this recipe, I use Wagyu filet mignon for its amazing tenderness and rich flavor. The marbling in Wagyu beef makes for a melt-in-your-mouth experience.

You’ll want steaks that are about 1.5 inches thick for the perfect sear and juiciness.

For the sauce, I use veal demi-glace. This adds a rich, savory depth to the dish. Demi-glace is a classic French sauce, and it brings a lot of flavor to the finished meal.

Then there’s black truffle butter. It’s the star of this recipe and elevates the filet mignon to a whole new level. The buttery, earthy notes of the truffle complement the beef beautifully.

Ingredients List

For this delicious Seared Wagyu Filet Mignon with Black Truffle Butter, here’s what I need:

Ingredients:

• Wagyu Beef Filet Mignon – 2 steaks (8 oz each, about 1.5 inches thick)
• Black Truffle Butter – 2 tablespoons (plus extra for serving)
• Unsalted Butter – 1 tablespoon
• Kosher Salt – 1 teaspoon
• Cracked Black Pepper – ½ teaspoon
• Garlic – 1 clove, smashed
• Olive Oil – 1 tablespoon
• Veal Demi-Glace – ¼ cup (optional)
• Fresh Black Truffle – for garnish (optional)

I keep the ingredients simple, but each one plays a part in making the dish special.

When I prepare the steak, I want the best taste and texture. That’s why I focus on quality ingredients, especially the Wagyu beef.

Every bite should be rich and satisfying. With these ingredients, I know I’m on my way to an amazing meal!

Recommended Equipment

To make a perfect seared Wagyu filet mignon with black truffle butter, having the right equipment is key. Here’s what I recommend:

• Cast Iron Skillet: This is my go-to because it provides even heat and a great sear. Plus, it can go from stovetop to oven without a problem.

• Meat Thermometer: Investing in a good meat thermometer helps me check the internal temperature. This way, I know exactly when my steak reaches that perfect medium-rare.

• Olive Oil: I use high-quality olive oil for cooking. It adds flavor and helps achieve a nice crust on the steak.

• Tongs: A sturdy pair of tongs is essential for flipping the steak without piercing it. This keeps all those juices inside.

• Butter: Don’t forget some unsalted butter. It’s perfect for finishing off the steak with that rich, buttery flavor.

• Cutting Board: After searing, I always let the steak rest on a cutting board. This allows the juices to settle, making for a juicier bite.

With these tools, my cooking process is smooth and enjoyable. Having the right equipment can make a big difference in the results!

How To Make This

To start, I like to prepare the black truffle butter first.

Simply bring butter to room temperature, mix in finely chopped truffles, and shape it into a roll. Wrap it in parchment paper and chill until firm.

Next, I pick a thick Wagyu filet mignon, ideally around 1.5 inches. This thickness helps achieve that juicy medium-rare center I love.

When I’m ready to cook, I heat my cast iron pan over medium-high heat. I add a bit of olive oil and a dollop of butter.

Once the pan is hot, I place the filet mignon in the pan.

I sear each side for about 4 minutes, allowing that beautiful browning to develop. This method is my favorite way to ensure a good crust.

If I want to try grilling or using the sous vide method, both can yield amazing results.

For sous vide, I season the steak, seal it in a bag, and cook it in a water bath at 129°F for about 1.5 hours.

After that, I give it a quick sear in a hot pan to finish.

Regardless of the method, I always aim for that perfect medium-rare. Once it’s done, I let the steak rest for a few minutes before slicing.

Finally, I top it with my homemade black truffle butter, letting it melt beautifully!

Substitutions And Variations

When making Seared Wagyu Filet Mignon with Black Truffle Butter, there are some fun substitutions I enjoy trying.

For the black truffle butter, if I can’t find truffles, I use salted butter mixed with truffle salt. This gives a nice truffle flavor without needing fresh truffles.

If I want a creamier butter, I might blend in a bit of whipped cream cheese. This adds richness and a new taste dimension.

When it comes to the steak, I love experimenting with different cuts. Ribeye or sirloin can be great alternatives. They also provide a delicious flavor, though they may be a bit less tender than Wagyu.

For a different twist, I’ll add herbs. Fresh rosemary or thyme can elevate the flavor of the dish. A sprinkle on top right before serving works wonders.

Sometimes, I change the cooking method. Grilling instead of searing gives a smoky flavor I really enjoy. Just make sure to keep an eye on the temperature so the steak stays juicy.

Common Mistakes To Avoid

When cooking Wagyu filet mignon, I’ve learned some common mistakes can ruin the dish.

1. Overcooking the Steak
Wagyu is known for its rich marbling. I always aim for medium-rare. Overcooking takes away its tender texture.

2. Not Letting it Rest
After cooking, I let the steak rest for at least 5-10 minutes. This helps the juices redistribute, making each bite juicy.

3. Skipping the Seasoning
I never skip seasoning. A simple sprinkle of salt and pepper enhances the flavor. For a twist, I sometimes use flaked black truffle salt.

4. Cooking Straight from the Fridge
It’s important for me to let the steak come to room temperature before cooking. This ensures even cooking. A simple 30-minute wait makes a big difference.

5. Using Too High Heat
I avoid cooking Wagyu over extremely high heat. It’s better to sear it on medium-high. This way, I achieve a beautiful crust without burning it.

6. Forgetting Quality Butter
When using black truffle butter, I make sure it’s high quality. The flavor really makes my dish stand out. It elevates the whole experience.

Serving And Presentation Tips

When I serve Seared Wagyu Filet Mignon with Black Truffle Butter, I like to focus on a clean and elegant presentation. Here are some tips that I find helpful:

1. Plate Choice: I prefer using large, white plates. They make the colors of the dish pop.

2. Mashed Potatoes: I often serve the filet alongside creamy mashed potatoes. The buttery texture complements the steak nicely.

3. Garnish: Fresh herbs like parsley or thyme add a pop of color. I sprinkle them on the potatoes for a neat finish.

4. Drizzle Sauce: I drizzle a bit of black truffle butter over the steak just before serving. It gives a nice sheen and enhances the flavor.

5. Temperature: I serve the steak hot. It helps maintain its juicy texture and flavors.

6. Side Dishes: A side of sautéed vegetables or a simple salad works well. They add freshness and balance to the richness of the filet.

Frequently Asked Questions

In this section, I’ll answer some common questions about cooking Wagyu filet mignon with black truffle butter. These answers will help enhance your cooking experience and make the dish even more enjoyable.

What is the ideal cooking method for Wagyu filet mignon to enhance its flavor?

I find that pan-searing is the best method for cooking Wagyu filet mignon. It allows the natural fats to render down while creating a nice crust. A high heat for a short time ensures that the inside stays tender and juicy.

How do you prepare black truffle butter for use on steak?

To make black truffle butter, I whip together softened unsalted butter with black truffle salt. Mixing in some finely chopped black truffles adds even more flavor. Once it’s well blended, I wrap it in parchment and refrigerate until firm.

Can you explain the main differences between regular filet mignon and Wagyu filet mignon?

The key difference is fat content. Wagyu filet mignon has more marbling, giving it a rich, buttery flavor. Regular filet mignon is leaner and tends to be less tender, which is why Wagyu is often more expensive.

What are some tips for achieving a perfect sear on a Wagyu filet mignon?

I make sure to start with a hot pan to get that nice sear. Adding some oil to the pan helps with sticking. Searing for just a few minutes on each side gives it the perfect crust while keeping the inside tender.

Is it necessary to use fresh truffles for the butter, or can truffle oil be used instead?

While fresh truffles provide the best flavor, I sometimes use truffle oil when fresh isn’t available. However, I use it sparingly, as it can be quite strong. A little goes a long way in adding that truffle aroma.

What are some side dishes that pair well with seared Wagyu filet mignon and black truffle butter?

I love serving roasted vegetables, like carrots or asparagus, which complement the richness of the steak.

Creamy mashed potatoes also work well, as they absorb the flavors of the truffle butter beautifully.