Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, braised wagyu beef, shallot, tomato, and basil skillet. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Braised Wagyu Beef, Shallot, Tomato, and Basil Skillet is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Braised Wagyu Beef, Shallot, Tomato, and Basil Skillet is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook braised wagyu beef, shallot, tomato, and basil skillet using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Braised Wagyu Beef, Shallot, Tomato, and Basil Skillet:

1. Get 2 Double 8 Cattle Company Fullblood Wagyu Chuck Steaks (cut into 8 medallions)
2. Take 3 TBSP Grapeseed Oil
3. Get Kosher Salt (to season)
4. Prepare Freshly Ground Black Pepper (to season)
5. Prepare 6 Large Shallots (ends trimmed off and peeled)
6. Get 1/2 CUP Dry Sherry
7. Prepare 3 CUP Beef Stock
8. Make ready 1/4 CUP Tomato Paste
9. Make ready 2 CUP Cherry Tomatoes
10. Get For Serving
11. Get 4 OZ Parmesan Cheese (grated on the large holes of the box grater)
12. Prepare 2 OZ Fresh Basil Leaves (chiffonade)
13. Take 1 CUP Cherry Tomatoes (cut in half)
14. Prepare 3/4 CUP Pine Nuts (toasted)
15. Make ready 3 CUP Cooked Penne Pasta

Instructions to make Braised Wagyu Beef, Shallot, Tomato, and Basil Skillet:

1. PREPARING THE FULLBLOOD WAGYU CHUCK STEAKS Pull the Fullblood Wagyu chuck steaks from the refrigerator, and place them at room temperature for one hour while preparing the other ingredients.Heat a large cast iron skillet over medium-high heat, and add in the grapeseed oil.Make sure your steaks are cut into 8 medallions.Season the medallions on both sides with kosher salt and freshly ground black pepper.Once the oil is slightly smoking, add the steak medallions to the skillet.
2. Sear the steaks for 3 minutes on each side. Then, remove them from the skillet. Reserve.
3. PREPARING THE SKILLET Cut the shallots into quarters, and place them cut-side-down into the cast iron skillet.Sear for two minutes or until the cut side is nicely browned.Add in the dry sherry, tomato paste, and beef stock. Bring up to a simmer.Then, add in the seared beef medallions and 2 cups of cherry tomatoes.Let the contents of the pan come to a simmer, and then reduce the heat to low.Cover the skillet with a lid, and cook for 2 1/2 hours on low heat.
4. PREPARING THE PENNE PASTA When the skillet is a half hour from being finished, prepare your pasta.Cook the penne pasta per package instructions.Reserve.
5. FINAL STEPS Serve the skillet dinner over penne pasta.Sprinkle with parmesan cheese, toasted pine nuts, halved cherry tomatoes, and fresh basil leaves.Serve warm, and enjoy!
6. Ready to serve and ENJOY!

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