Seared Wagyu Strip with Parsnip Puree and Red Wine Reduction

29 INGREDIENTS • 8 STEPS • 1HR 30MINS

Seared Wagyu Strip with Parsnip Puree and Red Wine Reduction

Experience the pinnacle of fine dining at home with this exquisite Wagyu Beef with Parsnip Puree, Glazed Vegetables, and Red Wine Reduction. Each component of this dish is thoughtfully crafted to deliver a harmonious balance of rich flavors, luxurious textures, and vibrant presentation. Perfect for special occasions or when you simply want to treat yourself, this recipe transforms your kitchen into a five-star experience.
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Experience the pinnacle of fine dining at home with this exquisite Wagyu Beef with Parsnip Puree, Glazed Vegetables, and Red Wine Reduction. Each component of this dish is thoughtfully crafted to deliver a harmonious balance of rich flavors, luxurious textures, and vibrant presentation. Perfect for special occasions or when you simply want to treat yourself, this recipe transforms your kitchen into a five-star experience.


How To Make Wagyu Beef with Parsnip Puree, Glazed Vegetables & Red Wine Reduction



How To Prepare Red Wine Reduction

A luscious red wine reduction is the cornerstone of this dish, adding depth and elegance to the tender wagyu beef. Start by simmering dry red wine until it reduces by half, concentrating its flavor. Add beef stock and balsamic vinegar, then continue reducing until the sauce is thick enough to coat the back of a spoon. Finish with butter for a silky, glossy texture. The result is a sauce with the perfect balance of acidity, richness, and a hint of sweetness.

How To Make Parsnip Puree

For a creamy, velvety base, this parsnip puree offers a sweet and nutty contrast to the savory beef. Boil parsnips until tender, then blend with infused cream steeped in thyme and bay leaf. The addition of butter and neutral oil emulsifies the puree, creating a smooth and luxurious consistency. The parsnip's natural sweetness pairs beautifully with the umami notes of the entire dish.

How To Cook Glazed Vegetables

Golden-browned turnips and tender white asparagus tips bring color and texture to the plate. Saute the turnips until caramelized, then glaze with chicken stock, butter, balsamic vinegar, and a pinch of salt. Add asparagus tips for a fresh, slightly bitter bite. This method creates perfectly cooked vegetables with a beautiful sheen that complements the rest of the dish.

How To Cook Wagyu Beef

Wagyu beef is known for its exceptional marbling and buttery texture. Season the strip steak generously with kosher salt and sear it in a hot cast iron skillet until a caramelized crust forms. Baste with browned butter, garlic, and thyme to infuse the beef with rich, aromatic flavors. Let the steak rest before slicing it into uniform batons to showcase its perfect medium-rare interior.

How To Sauté Morel Mushrooms

Morel mushrooms add an earthy, savory note to this dish. Sauté them in browned butter until crispy around the edges, highlighting their unique honeycomb texture. Their umami profile enhances the complexity of the dish while offering a delightful bite alongside the creamy parsnip puree and tender vegetables.

How To Assemble The Dish

When plating, presentation is key. Spoon the parsnip puree onto one half of the plate and top with the glazed vegetables and crispy morels. On the other half, spread a generous layer of red wine reduction and neatly arrange the wagyu batons on top. Garnish with micro herbs for a final touch of elegance and freshness.

Ingredients & Substitutions

  • Wagyu Beef: The star of the dish, wagyu offers unmatched tenderness and marbling. If unavailable, a high-quality NY strip or ribeye can also work, though the luxuriousness of wagyu is hard to replicate.
  • Parsnip: Adds sweetness and creaminess to the puree. You can substitute with carrots or celery root for a different but equally delicious twist.
  • Turnips & White Asparagus: These vegetables provide a balance of earthy and fresh flavors. Feel free to swap with baby carrots, green asparagus, or even tender spring peas.
  • Morel Mushrooms: Morels have a unique, earthy taste. If they are out of season, shiitake or cremini mushrooms can be used, but the presentation and flavor will differ slightly.
  • Red Wine: Use a dry red wine like Cabernet Sauvignon or Pinot Noir for a rich reduction. Avoid sweet wines, which may alter the sauce's balance.

Tips & Suggestions

  • Perfect Searing: Ensure your skillet is hot before adding the wagyu. A proper sear locks in juices and creates a flavorful crust.
  • Creamy Parsnip Puree: Blending with infused cream ensures the puree is smooth and aromatic. For extra richness, finish with a drizzle of truffle oil.
  • Make-Ahead Components: The red wine reduction and parsnip puree can be prepared in advance, allowing you to focus on the steak and vegetables when it's time to serve.

Frequently Asked Questions



Can I Make This Dish Ahead of Time?

Yes, you can prepare the red wine reduction and parsnip puree up to two days in advance. Store them in airtight containers in the fridge and reheat gently before serving. The glazed vegetables can also be prepped ahead and reheated in a skillet with a touch of butter.

What Should I Serve with This Dish?

This dish is rich and satisfying on its own, but you can serve it with a light green salad or roasted fingerling potatoes for a more substantial meal.

Can I Use a Different Cut of Beef?

Absolutely! A well-marbled ribeye or filet mignon would work beautifully with this recipe. Just adjust the cooking time based on the thickness of your steak.

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1HR 30MINS

Total Time

$4.95

Cost Per Serving

Ingredients

Servings
4
us / metric
Red Wine Reduction
Dry Red Wine
1/2 cup
Dry Red Wine
Unsalted Beef Stock
1/2 cup
Unsalted Beef Stock
Balsamic Vinegar
2 Tbsp
Balsamic Vinegar
Unsalted Butter
2 Tbsp
Unsalted Butter
Kosher Salt
1/4 tsp
Kosher Salt
Parsnip Puree
Parsnip
1
Large Parsnip, peeled
Heavy Cream
1 cup
Heavy Cream
Bay Leaf
1
Bay Leaf
Fresh Thyme
1 sprig
Fresh Thyme
Kosher Salt
1/2 tsp
Kosher Salt
Unsalted Butter
3 Tbsp
Unsalted Butter
Neutral Oil
2 Tbsp
Neutral Oil
Glazed Vegetables
Neutral Oil
2 Tbsp
Neutral Oil
Turnip
3
Small Turnips, cut into wedges
Unsalted Chicken Stock
4 Tbsp
Unsalted Chicken Stock
Unsalted Butter
2 Tbsp
Unsalted Butter
Balsamic Vinegar
1 tsp
Balsamic Vinegar
Kosher Salt
1/2 tsp
Kosher Salt
White Asparagus
12
White Asparagus
use the top 2-inches only
Wagyu Beef
New York Strip Steak
12 oz
New York Strip Steak
3/4-inch thick
Kosher Salt
2 tsp
Kosher Salt
Oil
2 Tbsp
Oil
Unsalted Butter
2 Tbsp
Unsalted Butter
Garlic
2 cloves
Garlic, roughly smashed
Fresh Thyme
5 sprigs
Fresh Thyme
Morel Mushrooms
Unsalted Butter
2 Tbsp
Unsalted Butter
Fresh Morel Mushrooms
4
Fresh Morel Mushrooms, cut in half lengthways
Kosher Salt
1/4 tsp
Kosher Salt
Microgreens
to taste
Microgreens
for garnish
optional
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Cooking Instructions

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step 1
For the red wine reduction: Place a saucepan over medium heat, add the Dry Red Wine (1/2 cup) and bring to a simmer. Once simmering, reduce the wine by half, about 10-12 minutes. Stir in the Unsalted Beef Stock (1/2 cup) and Balsamic Vinegar (2 Tbsp) and bring that to a simmer. Once simmering, reduce the liquid again by half, another 12-14 minutes. Reduce the heat to low, add the Unsalted Butter (2 Tbsp) and Kosher Salt (1/4 tsp) and whisk continuously to create a smooth sauce with the consistency of maple syrup. Set aside.
step 2
For the parsnip puree: Bring a small pot with water to a boil. Cut the Parsnip (1) in half lengthwise and cut out the woody center core. Chop the parsnip into rough 1-inch (2.5cm) chunks. Reduce the boiling water to a simmer, season with salt, and add in the parsnip. Cook until the parsnip is fork tender, about 15 minutes.
step 3
Meanwhile, in a separate pot combine the Heavy Cream (1 cup), Bay Leaf (1), Fresh Thyme (1 sprig), and ½ teaspoon Kosher Salt (1/2 tsp) and bring to a simmer over medium heat. Once it comes to a simmer, turn off the heat and steep the herbs in the cream for 5 minutes. After 5 minutes discard the bay leaf and thyme. Pour the cream into a blender. Drain the cooked parsnip and put it in the blender with the cream. Blend on high until the parsnips are smooth. With the blender running on medium-low, add the Unsalted Butter (3 Tbsp) and Neutral Oil (2 Tbsp), and continue to blend for 30 seconds until emulsified and a smooth puree is formed. Transfer to a saucepot and set aside.
step 4
For the glazed vegetables: Heat the Neutral Oil (2 Tbsp) in a saute pan over medium heat. Add the Turnips (3) and cook until both sides are golden in color, about 2-3 minutes per side. Add the Unsalted Chicken Stock (4 Tbsp), Unsalted Butter (2 Tbsp), Balsamic Vinegar (1 tsp), and Kosher Salt (1/2 tsp) and stir to combine. Let the liquid simmer for about 3 minutes or until the turnips are 80% cooked through. Add in the White Asparagus (12) tips and continue to cook, about 2 minutes, until the asparagus and turnips are tender but not mushy. Set aside.
step 5
For the wagyu beef: Square off the New York Strip Steak (12 oz) into a perfect rectangle, then season with Kosher Salt (2 tsp) on both sides, let sit for 5 minutes. Heat a cast iron skillet with Oil (2 Tbsp) over medium-high heat. Once the oil begins to smoke slightly, sear the steak on both sides until a hard crust forms, about 6 minutes total. Reduce the heat to medium-low and add the Unsalted Butter (2 Tbsp), smashed Garlic (2 cloves), and Fresh Thyme (5 sprigs). Baste the steak with the browned butter for about 2 minutes. Remove the steak from the pan to rest before slicing.
step 6
For the morel mushrooms: Melt the Unsalted Butter (2 Tbsp) in a pan over medium heat. Once the butter starts to foam and turn golden brown in color, add the Fresh Morel Mushrooms (4), season with Kosher Salt (1/4 tsp), and saute for 5-6 minutes until they are evenly browned and crispy around the edges. Set aside.
step 7
To assemble: Gently reheat the wine reduction, parsnip puree, glazed vegetables, and morel mushrooms. Evenly slice the rested wagyu steak into 20 batons that are approximately ½-inch (12mm) thick.
step 8
On one half of the plate, spoon the parsnip puree. Add the glazed vegetables and morel mushrooms on top of the puree. On the other half of the plate, spoon the red wine reduction. Place 5 wagyu batons on top of the red wine reduction. Garnish the plate with Microgreens (to taste) if desired.
step 8 On one half of the plate, spoon the parsnip puree. Add the glazed vegetables and morel mushrooms on top of the puree. On the other half of the plate, spoon the red wine reduction. Place 5 wagyu batons on top of the red wine reduction. Garnish the plate with Microgreens (to taste) if desired.

RECIPES TAG

Gluten-Free
Beef
Date Night
Shellfish-Free
Dinner
Father's Day
Mother's Day
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