Recipe of Quick Balsamic Marinated Fullblood Wagyu Filet with Spring Pea Risotto

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a special dish, Recipe of Any-night-of-the-week Balsamic Marinated Fullblood Wagyu Filet with Spring Pea Risotto. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Balsamic Marinated Fullblood Wagyu Filet with Spring Pea Risotto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Balsamic Marinated Fullblood Wagyu Filet with Spring Pea Risotto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Balsamic Marinated Fullblood Wagyu Filet with Spring Pea Risotto 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 Balsamic Marinated Fullblood Wagyu Filet with Spring Pea Risotto estimated approx 1 hour 45 minutes.

To get started with this recipe, we have to prepare a few ingredients. You can cook Balsamic Marinated Fullblood Wagyu Filet with Spring Pea Risotto using 21 ingredients and 6 steps. Here is how you cook that.

Balsamic Marinated Fullblood Wagyu Filet with Spring Pea Risotto

Ingredients and spices that need to be Take to make Balsamic Marinated Fullblood Wagyu Filet with Spring Pea Risotto:

1. 2 Double 8 Cattle Company Fullblood Wagyu Filets
2. Salt (to season)
3. Freshly Ground Black Pepper (to season)
4. Pea Tendrils (to garnish)
5. Olive Oil (to garnish)
6. Balsamic Vinegar (to garnish)
7. Marinade
8. 1/2 CUP Balsamic Vinegar
9. 2 TBSP Olive Oil
10. 1 Shallot (minced)
11. 2 TSP Garlic (minced)
12. Spring Pea Risotto
13. 1 CUP Arborio Rice
14. 1 White Onion (diced)
15. 2 TBSP Olive Oil
16. 2 CUP Chicken Stock
17. 2 CUP Spring Peas (divided)
18. 2 TBSP Butter
19. 1/4 CUP Heavy Cream
20. 1 TBSP Parmesan
21. 2 TBSP Chives (minced)

Steps to make Balsamic Marinated Fullblood Wagyu Filet with Spring Pea Risotto

1. PREPARING THE MARINADE
   Make the marinade for the Fullblood Wagyu filets by combining the balsamic vinegar, olive oil, minced shallot, and minced garlic together. Pour the marinade over the filets, and toss to coat. Place in a sealed container, and put it in the refrigerator to marinade for 30 minutes
2. PREPARING THE SPRING PEA RISOTTO
   While marinating the meat, start making the risotto. Preheat your oven to 350°F.Place the diced white onion in a sauce pot over medium-high heat with 2 tablespoons of butter. Cook for 2 minutes.Add the Arborio rice, and cook until lightly toasted. Add the chicken stock, and bring it to a boil.
3. When the pot comes to a boil, cover it with foil and place it in the preheated oven (at 350°F) for 15 minutes. Once cooked, remove from the oven, and fluff with a fork.While the rice is cooking, make the pea puree for the risotto. Bring a small pot of water to a boil. Place half of the peas in the water, and cook for 2 minutes. Remove the peas, and place them in a bowl of ice water to stop the cooking process. Place the cooled peas in a blender until smooth. This is your pea puree.
4. COOKING THE FULLBLOOD WAGYU FILETS
   Remove the Fullblood Wagyu filets from the marinade, and season heavily with salt and freshly ground black pepper. Place on a preheated grill at 450°F. Cook the filets for 4 minutes per side or until an internal temperature of 120°F is reached. Remove the steaks from the grill, and allow them to rest for 10 minutes.
5. FINAL STEPS
   While the meat is resting, place a large skillet over medium-high heat. Add 2 tablespoons of butter and the remaining fresh peas. Cook for 1 minute. Add the cooked rice, pea puree, heavy cream, and parmesan cheese. Season with salt and freshly ground black pepper. Cook for 4 minutes or until thickened. Then, add the minced chives.Place the spring pea risotto on a plate or bowl.
6. Slice the Fullblood Wagyu steaks against the grain, and place them on top of the risotto. Garnish with pea tendrils, olive oil, and balsamic vinegar.

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So that is going to wrap it up for this exceptional food Recipe of Award-winning Balsamic Marinated Fullblood Wagyu Filet with Spring Pea Risotto. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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