Snake River Farms Kobe Wagyu Beef Filet
With Roasted Mushrooms, Bacon and Caramelized Onions in a Cabernet syrup
2 each Wagyu beef filet, 8 oz.
2 tbs. grape seed oil
T.T. salt & pepper
2 lbs. trumpet royal mushrooms
4 each onions, caramelized
1 lb. apple smoked bacon
1/2 cup grape seed oil
1 bottle red wine, reduced to a syrup
- Pre-heat oven to 425 degrees
- Line a baking sheet with a piece of parchment paper
- Arrange the mushrooms, drizzle with grape seed oil and season with salt & pepper
- Place in heated oven for 12 minutes, remove and let cool
- Thinly slice the onions length wise
- Heat a large, heavy bottom pan over medium-high heat
- Add 1/4 cup of grape seed oil, when heated, reduce heat to low
- Add the sliced onions and a pinch of salt
- Stir occasionally until golden brown: about 45 minutes - Cool
- Pre-heat oven to 350 degrees
- Line baking pan with parchment paper
- Cut bacon in julienne strips and arrange on parchment paper
- Bake in oven until golden brown. Drain off fat
- In a pan heated to medium, combine onions, bacon, mushrooms and cabernet syrup until warmed
- Heat large sauté pan on high
- Season an sear beef filets to desired temperature
- Allow to rest for five minutes
- Plate warm vegetable mixture and set beef filet on top
- Serve immediately
Pair with Signorello Estate 2006 Padrone or 2006 Estate Cabernet Sauvignon.
Recipe created by Signorello Estate Winery Chef Rodger Babel.
Snake River Farms Roasted American Kobe Ribeye
Paired with Signorello Estate Cabernet Sauvignon
1 well-trimmed beef ribeye roast (about 6-8 lbs)
2 tbsp minced fresh rosemary or 2 tsp dried rosemary
4 cloves garlic, minced
2 tsp cracked black pepper
sea salt to taste
Preheat oven to 350°F. Combine ingredients; press into beef roast.
Place roast, fat side up, on a rack in shallow roasting pan. Insert ovenproof meat thermometer so tip in centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven for approximately 1.5 to 2 hours for medium rare; 2 to 2.5 hours for medium doneness.*
Remove roast when meat thermometer registers 135°F for medium rare, 150°F for medium. Tent with foil. Let stand for 15 to 20 minutes. (Temperature will continue to rise about 10°F). Carve roast.
*Please note that cooking times vary with the size and temperature of the roast. Always use a meat thermometer.
Cabernet Braised Snake River Farms Kobe Zabuton
Served at the James Beard House 2005
4 lbs Zabuton of Snake River Farms Kobe Beef (Trimmed of all exterior fat)
Salt to taste
Ground black pepper to taste
1 cup canola oil
2 carrots peeled and diced
3 stalks celery diced
1 yellow onion diced fine
1 bottle Cabernet Sauvignon
2 qt brown stock (from lamb, beef and/or pork bones)
6-8 sprigs fresh mint
6-8 sprigs fresh rosemary
8 small red potatoes (cooked)
1/4 cup tomato paste
Preheat oven to 350°. In a thick-bottomed braising pan heat the oil until almost smoking. Season the Zabuton liberally with salt and pepper and brown on all sides in the oil. Remove the meat from the pan and pour off the oil and return the pan to the heat. Add 1/2 of the carrot, celery and all of the onion to the pot and allow to cook for two minutes. Return the Zabuton back to the pot and deglaze the pan with the wine then add the stock and herbs. Place the pan in the oven to cook for three hours. Every 1/2 hour rotate the meat 180°. THis will allow the caramelized top that is poking up out of its broth to share its color and flavor with the broth.
When the meat is all but falling apart remove it to another pan and strain the broth through a chinoix (fine sauce strainer). Carefully skim all the fat off the broth and return the broth to the pan. Add the remaining carrot and celery to the broth with the tomato paste and potatoes and bring to a boil. Reduce the broth by 1/2 or until the consistency of warm maple syrup. Cut the meat into 6 ounce cubes (about 2.5 inches by 2.5 inches). Reheat the cubes of meat in the pan and serve in warm bowls with the broth, vegetables and potatoes.