Imperial Wagyu Filet Mignon “Teppann Yaki Style”

Preparation time: approx. 20 minutes

Wagyu Mignon “Teppann Yaki Style”

The idea for this Wagyu preparation came from a Teppann Yaki restaurant in Miyazaki Prefecture, the home of our Wagyu Mignon Steaks. The brioche toast absorbs the tasty, valuable steak fat – it tastes heavenly! Grated white radish is a typical, refreshing addition to any kind of ribbed Wagyu.

Our tip:

For the best meat enjoyment in this simple recipe, the cutting technique during roasting is crucial – a sharp knife, grill tongs and a wooden board should be ready for this. If you like, you can also roast roasted peppers and shiitake mushroom caps on the Teppann Yaki Grill or the Plancha.

ingredients

preparation

Peel the radish, grate finely and salt lightly. Cut the spring onions into rings and put them in cold water.

Remove the crust from the brioche toast and cut into strips 4-5 cm wide. Heat the teppanyaki grill (alternatively the plancha, or a cast-iron pan) to high heat. Take the thawed meat out of the fridge, pat dry with kitchen paper and sear briefly on both sides.

Remove and cut in thirds lengthways, then, back on the roasting surface, sear the open sides of the steak pieces. Remove and cut into cubes, briefly fry the open sides of the cubes.

Remove the steak cubes, sprinkle with a little fleur de sel and leave to rest briefly on a preheated plate. Meanwhile, wipe out the plancha or pan with the toast strips, letting them lightly toast.

Arrange the steak cubes on the toast strips. Squeeze the radish dry and serve sprinkled with spring onions. Serve immediately.

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