Balsamic Marinated Fullblood Wagyu Filet with Spring Pea Risotto

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Balsamic Marinated Fullblood Wagyu Filet with Spring Pea Risotto. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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

Balsamic Marinated Fullblood Wagyu Filet with Spring Pea Risotto

Ingredients and spices that need to be Get 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)

Instructions to make 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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