Wagyu Steak with Red Wine Sauce and Mushroom Risotto

Directions

1. Remove the Sealand Wagyu Striploin Steaks from the packaging and let them defrost overnight in the fridge or on the counter for 3- hours.
2. Start with the wagyu steak. Season each piece generously with salt and pepper on both sides.
3. Heat a skillet over medium high heat, add in 1 Tablespoon of butter and the steaks.
4. Cook the steaks for 4-5 minutes per side until golden.
5. Remove the steaks from the skillet, and add in the remaining tablespoon of butter.
6. To make the sauce, sauté the shallots and garlic for 2 minutes until fragrant.
7. Add in the red wine, and drop the heat to medium low.
8. Simmer the wine for 6-8 minutes until reduced and the flavor has concentrated, then add in the stock.
9. Simmer for another 8-10 minutes until thick and reduced down.
10. Strain the sauce through a fine mesh strainer, and add the strained smooth sauce back to the skillet.
11. To the sauce, add in one tablespoon of butter off heat, and let it melt in the heat of the sauce.
12. This will add a velvety skill finish to the sauce.
13. Slice the steak and drizzle generously with the wine sauce.
14. For the mushroom Risotto: In a deep 4 quart skillet or pot, sauté the mushroom slices with 1 tablespoon of butter for 3 minutes.
15. Remove the mushroom slices into a plate and remove any excess liquid from the mushrooms into the cup with the stock you’re using.
16. To the same pot, add in remaining butter, shallots, garlic and thyme. Sauté the mixture until fragrant for 3 minutes.
17. Add the rice to the shallot mixture and sauté for another 1 minutes until the rice is slightly opaque in colour.
18. Add the stems from the sliced up mushrooms to the rice, and sauté them for 2 minutes until cooked down.
19. To start cooking the risotto, drop the heat to medium low and add in the stock 1/2 cup at a time, every 10 minutes or so while stirring the rice.
20. You need to make sure the rice has absorbed the stock before adding in some more stock.
21. Make sure you stir frequently.
22. Keep adding stock until the rice has cooked and softened up.
23. At that point you’re going to remove the rice from the heat, add in the parmesan, butter and chives. Toss them well into the risotto.
24. Take half of the reserved mushrooms and stir them in the risotto as well.
25. To serve the risotto, plate them into a serving plate, top with some of the reserved mushrooms, some parmesan cheese, fresh thyme leaves and chilli flakes if using.
26. Add. The sliced wagyu steaks over the risotto and drizzle with some wine sauce to finish.
27. Bon appétit.