Wagyu Fillet

Description

The most tender part of the beef. Wagyu tenderloin from the Elena Wagyu farm has a very fine structure and delicate taste. Suitable for quick searing in a pan or for exquisite recipes.

Wagyu is known as the most tender and flavor-rich meat, and when it is from the Elena Wagyu farm in the Elena Balkan, its value increases even more because:

• the animals are raised in a clean mountain environment
• nutrition and conditions directly affect the taste and quality of the fat
• you get a combination of Japanese genetics and Bulgarian terroir that you won’t find anywhere else
• all of the above combined with a dry-aging period creates a unique product that you must try

The indicated price is for one steak of 150g
Price per kilogram: €205 / 400.95 BGN

The weight may vary. We will contact you by phone to inform you of the exact weight and value of the cut you will receive.

A recipe for a serious dinner that is guaranteed to impress your guests is
“Steak Oscar“

Ingredients:
The meat:
2x 300g Wagyu fillet
For the mayonnaise:
1x large egg yolk
1x teaspoon Trapper’s blend mustard
1x teaspoon vinegar
140ml grapeseed oil
100ml crab oil with chili
For the crab meat:
2 tablespoons butter
1-2 shallots, finely chopped
1/4 cup celery, finely chopped; or to taste
2 cloves of garlic, finely chopped
400g crab meat
1 lime, juiced
1/2 teaspoon fruit chili sauce, or to taste
1/4 teaspoon fleur de sel with seaweed
1/4 teaspoon freshly ground smoked white pepper
2 tablespoons sour cream
1 teaspoon Trapper’s blend mustard
For the asparagus:
1x jar of green asparagus
2x tablespoons butter
1x zest of a salted lemon, diced finely

Preparation

1. Prepare the mayonnaise by hand or with a blender (first mix the yolk with the vinegar and mustard, and then gradually pour in the oil in a thin stream.) Store in the refrigerator.
2. Heat the butter for the asparagus, add the drained asparagus and finely chopped lemon zest, and heat for a few minutes. Then plate them.
3. In a pan, cook the steaks to rare or medium rare and let them rest.
4. Deglaze the pan with a little cognac, then melt the butter. Add the shallot over medium-low heat for 3 to 5 minutes.
5. Add the celery for another 3 to 5 minutes.
6. Add the chopped garlic to the pan and cook for 30 seconds, taking care not to let the garlic color.
7. Add the crab meat, lime juice, hot sauce, seaweed salt, and smoked white pepper. Mix well to combine the ingredients and heat for about 1 to 2 minutes. The celery should still be slightly crunchy.
8. Remove the pan from the heat. Stir in the mayonnaise, sour cream, and mustard. Make sure all ingredients are well mixed.
9. Place the steaks next to the asparagus and spoon the crab mixture over the steaks.