Ingredients (for 2 servings)

• 2 Wagyu Filet Mignon (approx. 180–200 g each)
• 1 tbsp white miso paste
• 1 tbsp mirin (sweet rice wine)
• 1 tsp yuzu juice or lime juice
• 1 tsp freshly grated ginger
• 1 garlic clove, finely chopped
• 2 tbsp sesame oil
• 150 g shiitake mushrooms, sliced
• 150 g potatoes, starchy
• 50 ml cream
• 1 tsp wasabi paste
• Salt & freshly ground pepper
• Fresh coriander or microgreens for garnish

1. Prepare the Marinade

In a small bowl, mix miso paste, mirin, yuzu juice, grated ginger, and chopped garlic. Rub the marinade all over the Wagyu filet and let it sit at room temperature for at least 30 minutes to allow the exotic flavors to penetrate the meat.

2. Prepare Wasabi Potato Cream

Peel and cube the potatoes, cook in lightly salted water until tender. Drain, mash, and stir in cream and wasabi paste until creamy. Season with salt and keep warm.

3. Caramelize Shiitake Mushrooms

Heat sesame oil in a pan and sauté the mushroom slices over medium heat until lightly caramelized. Season with a pinch of salt and keep warm.

4. Cook the Wagyu Filet Mignon

Heat a heavy skillet or grill pan until very hot. Sear the filet 2–3 minutes on each side (for medium-rare). Let rest briefly to redistribute the juices.

5. Plate the Dish

Place the wasabi potato cream on the plate as a base, lay the filet slices on top, and arrange the caramelized shiitake mushrooms alongside. Garnish with fresh coriander or microgreens.

Tips for the Perfect Wagyu Filet Mignon

• Do not overcook Wagyu – medium-rare is ideal due to its tenderness and marbling.

• Bring the meat to room temperature before cooking for even cooking.

• Adjust the marinade to taste for sweeter or more umami flavors.

• You can also try other Wagyu steaks – explore the variety of this luxurious meat specialty and find your favorite cut.