Seared Wagyu Beef with Hamakua Mushroom Sauce

Meal Type

Cuisine

Demonstrated by: Executive Chef Todd Wells.
Diamond Head Grill at the W Hotel on April 24, 2005.

Ingredients:

2 tablespoons unsalted butter
2 cups sliced Swiss chard
Salt and pepper to taste
1 (12 oz) Wagyu strip loin steak (New-York steak), 1-inch thick (or any fresh, very high quality beef)
2 tablespoons peanut oil

Hamakua Mushroom Sauce:

Heat skillet over high heat; add butter and sauté Swiss chard for about 2 minutes.
Season with salt and pepper; set aside and keep warm.
Season steak with salt and pepper.
Heat another skillet over high heat; add peanut oil and sear the steak for approximately 2 minutes on each side.
Allow to cool for 2 minutes; thinly slice.
To serve, divide Swiss chard and sliced beef evenly among 4 serving plates; top with Hamakua Mushroom Sauce.

Makes 4 appetizer servings.

Hamakua Mushroom Sauce:

Heat sauté pan over medium heat, add 1 tablespoon of the butter, the shallots, and mushrooms; sauté for 3 minutes.
Add herbs and Marsala wine and boil, uncovered, until there is almost no liquid remaining.
Add demi-glace and simmer for 1 minute.
Stir in remaining 2 tablespoons butter; season to taste with salt and pepper.

Makes about 2 cups.

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