Ingredients (Serves 2)
- A5 Wagyu beef – 8 oz (sliced into 2 thin steaks)
- Oyster mushrooms – 6 oz (cleaned and separated into pieces)
- Shelled pistachios – 1/4 cup
- Edible flowers – 1/4 cup (such as nasturtiums, pansies, or violas)
- Butter – 2 tbsp
- Olive oil – 1 tbsp
- Garlic – 1 clove, minced
- Fresh thyme – 2 sprigs
- Salt – to taste
- Freshly ground black pepper – to taste
- Lemon zest – from 1 lemon (optional for garnish)
Instructions
1. Prepare the Pistachio Dust
- Place the shelled pistachios in a food processor or spice grinder and pulse until they form a fine crumb. Be careful not to over-process into a paste.
- Set aside the pistachio dust for garnishing later.
2. Sear the A5 Wagyu
- Season the A5 Wagyu steaks lightly with salt and pepper. The beef is rich and flavorful, so minimal seasoning is needed.
- Heat a cast iron skillet over medium-high heat without adding any oil (the Wagyu fat will render out).
- Once the pan is hot, sear the Wagyu steaks for 30-60 seconds per side, depending on your preferred doneness. A5 Wagyu cooks very quickly due to its high fat content. You want a nice crust while keeping the interior rare to medium-rare.
- Remove the steaks from the pan and let them rest for a few minutes before slicing into thin pieces.
3. Sauté the Oyster Mushrooms
- In the same skillet, add 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the oyster mushrooms and thyme sprigs, season with a pinch of salt and pepper, and sauté for about 3-4 minutes until the mushrooms are golden and tender.
- Remove the thyme sprigs before serving.
4. Plating
- Arrange the thinly sliced A5 Wagyu on a serving plate in a fan or overlapping pattern.
- Place the sautéed oyster mushrooms beside or underneath the Wagyu slices.
- Lightly dust the plate with the pistachio dust, focusing on the Wagyu slices for a nutty crunch.
- Scatter edible flowers over the dish for a vibrant, colorful finish.
5. Garnish
- For an optional finishing touch, zest a bit of lemon over the dish to add a hint of brightness.
- You can also sprinkle a tiny bit of flaky sea salt over the Wagyu slices to enhance the flavors.
Serving Suggestion
Serve immediately, allowing the buttery richness of the A5 Wagyu and earthy oyster mushrooms to shine, while the pistachio dust and edible flowers add texture and elegance. Pair with a robust red wine, such as a Pinot Noir or Cabernet Sauvignon, for a complete gourmet experience.
Enjoy this exquisite and beautiful dish!