Wagyu Steak Bites & Herb Mushroom Sauce
A silky, rich, but easy sauce complemented by roasted zucchini and simple fresh green salad.
Active Time:20 - 25 minutes
Total Time:30 - 35 minutes
- 0.2 oz mint
- 0.2 oz rosemary
- ½ red onion
- 12 oz zucchini
- 2 garlic cloves
- 2 oz radishes
- 3 oz mixed greens
- 5 oz mushrooms
- Balsamic vinegar
- Dijon mustard
Proteins and More
- 1 lb wagyu beef shoulder (teres major)
- ½ cup vegetable broth
- 2 ½ tsp sea salt
- 2 tbsp balsamic vinegar
- 2 tsp black pepper
- 6 tbsp olive oil or coconut oil
1: Preheat oven to 425º
2: Marinate beef
Cut tenderloin into bite sized cubes (see back for more detail).
De-stem and finely chop rosemary and mint. Peel and mince garlic cloves. Combine garlic with 2 tbsp olive oil, half of the rosemary and mint, 1 tsp sea salt, and 1 tsp black pepper.
Toss beef pieces in marinade to coat and let sit.
3: Prep vegetables
Thinly slice mushrooms.
Dice ½ of red onion.
Cut radishes in half and slice into thin half moons.
Cut tips off of zucchinis and cut in half, lengthwise. Slice into ¾” half moons.
Place zucchini on lined baking sheet and toss with 1 tbsp olive oil, 1 tsp sea salt, ½ tsp black pepper. Place on bottom rack of oven and cook for 14 minutes. (Proceed to step 4 while it cooks) Remove and set aside, cover with foil until ready to serve.
4: Cook steak bites and sauce
Place medium saucepan on medium-high heat with 1 tbsp olive oil (coconut oil can be used). Once oil is hot, add beef and sear each side for 30 - 45 seconds. Once beef is seared but not cooked through, remove from pan and place back into marinade bowl.
Adjust heat to medium-low. Add onion and 1 tbsp olive oil. Let cook until onions are soft, about 8-10 minutes.
Add remaining rosemary and mint, mushrooms, and ½ cup vegetable broth. Stir to combine and cook for 5 minutes.
Add honey vinegar sauce to pan and stir until combined. Add beef back into pan and cover. Let simmer for 5-7 minutes, until sauce thickens and meat is cooked.
5: Make salad and serve
Toss mixed greens with radish 1 tbsp olive oil and 2 tbsp balsamic vinegar, ½ tsp sea salt, and ½ tsp black pepper. Divide onto 4 plates and serve with zucchini and steak bites. Top with remaining sauce and serve.
Sauce thickness: For a thinner sauce, add a little more broth during step 4c. For a thicker sauce, cook slightly longer, stirring often.
How to cube beef
Place meat on cutting board with the grain running horizontally.
With long strokes of your knife and as little “sawing” as possible cut meat into steaks approximately 1 inch thick.
Cut those steaks into strips, about 1 inch wide. Finally, cut the strips into squares as evenly sized as possible.