Masterclass Recipe

Wagyu A5 Filet Mignon

Mastering the reverse sear technique with a robust demi-glace.

60 Min · Advanced

Ingredients

• 2 × 180 gWagyu A5 filet portions
• 500 mlveal stock, well reduced
• 60 mlruby port
• 1 sprigfresh thyme
• 1 clovegarlic, crushed
• to tasteflaky salt and cracked black pepper

Method

1. 01

   Temper the filets for 45 minutes, then warm gently in a 110 °C oven to an internal 46 °C.

2. 02

   Reduce the port by half, add the veal stock, and reduce to a glossy demi-glace that coats a spoon.

3. 03

   Rest the beef for ten minutes — the reverse sear depends on patience here.

4. 04

   Sear hard in a dry carbon-steel pan, 45 seconds per face, with thyme and garlic pressed alongside.

5. 05

   Slice against the grain, sauce the plate, and finish with flaky salt.