We bring an extremely easy recipe to make in the Mineral B iron frying pan by De Buyer: this recipe for Wagyu and butter-caramelized mushroom skewer you’ll have it ready in just a few minutes, while enjoying all the flavor of delicious meat. Because there isn’t a faster, more practical, and more natural way to cook meat in a skillet or iron grill!
In a very simple way, Antonio Arrabal shows us how to give a special touch to this meat skewer, which caramelizes in a tablespoon of butter and gains a hint of rosemary aroma simply by adding its leaves to the pan. Easy and very impressive, it's an incredibly tasty recipe!
If we say that cooking on iron is ideal, it's because iron is a material that immediately seals the meat, thus retaining all its flavor inside. This is especially interesting today, because Wagyu beef is among the best and most valued in the world, and you can already imagine that we will love to be able to enjoy its great flavor, tenderness and juiciness to the fullest, in an authentic and natural way.
That said, you can prepare this dish with any other type of meat or even with fish. Will you join us?
Antonio Arrabal, chef at the restaurant La Jamada, shares his recipe in the Mineral B frying pan by De Buyer
Ingredients:
For the skewer with a rosemary butter touch:
- 1 Portobello mushroom
- 2 cubes of Wagyu beef (or veal) of the same size (approx. about 3 cm x 3 cm)
- Butter
- A sprig of rosemary
- Chimichurri sauce
For the chimichurri sauce:
- 2 garlic cloves
- Oregano to taste
- 1 sprig of lemon thyme
- 2 sprigs of fresh parsley
- 100 ml of AOVE
- 50 ml of wine vinegar
- Salt
Preparation
- First, prepare the chimichurri sauce. Put all the ingredients in the chopper or in your food processor and blend until it's ready. Set aside while its flavor settles.
- Heat your Mineral B iron frying pan by De Buyer over medium heat (half the power your hob allows) and when it's hot, add a little olive oil and sear the mushrooms (previously cleaned). Set them aside when done.
- Wipe the pan with a bit of kitchen paper to clean it and put it back on medium heat.
- While the pan heats, cut the mushrooms in half and assemble the skewers by threading a cube of meat, half a mushroom, another cube of meat and the other half of the mushroom.
- Spread a little butter on the bottom of the pan and place the skewer.
- When it's sealed, turn it over.
- Without removing the skewer, add a knob of butter and the sprig of rosemary to the pan. Let the butter melt and absorb the rosemary aroma. With a spoon, glaze the skewer with the rosemary butter so it takes on a nice shine.
- Plate the skewer and add a bit of chimichurri sauce to accompany it. Garnish with the sprig of rosemary and enjoy!
Notes about the meat of Wagyu
Wagyu beef is a type of high-quality, highly prized beef that comes from a Japanese cattle breed known as "Wagyu". This meat is famous for its exceptional flavor, its marbled texture and its tenderness. Below, te I provide some key characteristics of Wagyu beef:
-
Marbling: The most distinctive characteristic of Wagyu beef is its high degree of marbling. Marbling refers to the intricate network of fat distributed throughout the lean meat. This fat melts at low temperatures, which gives the meat its unmistakable flavor and an extremely juicy texture.
-
Tenderness: Wagyu beef is exceptionally tender due to the infiltration of fat into the muscles. This makes it very pleasant to the palate and easy to cut with a fork.
-
Flavor: The intramuscular fat in Wagyu beef provides a rich, savory flavor. Some describe it as buttery, with a nutty taste and a unique smoothness.
-
Grading: Wagyu beef is classified into different grades based on marbling, the age of the animal and other factors. Categories vary across regions, but in Japan, the best-known grades are A5 (the highest) and B3.
-
Origin: Although commonly associated with Japan, Wagyu cattle are also raised in other parts of the world, such as the United States and Australia. However, authentic Japanese Wagyu beef is usually the most prized and expensive.
-
Preparation: Wagyu beef is usually cooked on the grill or on the griddle. Due to its high fat content, it is important to cook it at a lower temperature to prevent the fat from melting excessively.
-
Cost: Wagyu beef is known for being one of the most expensive meats in the world due to its exceptional quality. The price can vary significantly depending on the region and the grade.
In short, Wagyu beef is famous for its marbling, tenderness and unmatched flavor. It is a highly valued culinary delight worldwide, but is often considered a luxury due to its high cost.
Whether with Wagyu beef, or with other types of meat or even fish, I strongly encourage you to try this delicious recipe at home.
