The umami flavor of mushrooms provides the perfect complement to the deep savory flavors of Wagyu, and we like it best with a tender, marbled Wagyu New York Strip.

Ingredients:

• 1 Miraflora Wagyu New York Strip steak
• Salt and pepper
• Neutral oil
• 3-4 mushrooms, sliced
• 1 tbsp thyme florets
• 2 tbsp unsalted butter
• 2 tbsp flour
• 1 tbsp grainy dijon mustard
• 2 cups of beef stock
• 1 tbsp worcestershire sauce

Instructions

• Season Wagyu New York Strip steak generously with salt and pepper. Heat a small amount of neutral oil over medium high heat in a medium sized skillet.

• Sear steak for 3-4 minutes on each side, then sear the fat cap. Continue to flip the steak every minute until your desired internal temperature is achieved. Remove from the pan, tent with foil, and let rest.

• In the same pan add mushrooms and thyme. Sautee for 1-2 minutes. Add butter and let it melt. Add flour and whisk until a roux is formed. Slowly add beef stock to the roux while whisking steadily until a silky gravy consistency is accomplished. Finish with dijon mustard and worcestershire sauce.

• Serve steak with your favorite mashed potatoes and veggies. Pour gravy all over the steak and enjoy!