Recipes

With the combination of tender, Wagyu filet mignon and sweet, boozy sauce, this Honey Bourbon Wagyu Filet Tips recipe is sure to impress all your friends and family.  Ingredients: 2 lbs of Booth Creek Wagyu Filet Mignon Tips 1/2 cup of Booth Creek Honey 1/3 cup of packed brown sugar 1/3 cup of soy sauce 1/3 cup of Worcestershire sauce 2 oz bourbon  1/2 tsp red pepper flakes 2 cloves garlic, minced 3 tbsp Booth Creek Wagyu Tallow 3 tbsp of butter 6 oz mushrooms, sliced Directions: 1. In a medium bowl, mix together honey, brown sugar, soy sauce, Worcestershire sauce, red pepper flakes, and garlic. Then pour into a resealable bag.  2. Slice filet mignon tips into bite sized pieces, and add them to the marinade mixture. Let sit in the refrigerator for 2 - 4 hours. 3. Melt tallow and 2 tbsp of butter in a skillet over medium high heat.  4. Sear filet mignon tips on all sides, until they reached the desired internal temperature. Remove tips from skillet.   5. In the same skillet, add remaining butter. When melted add mushrooms to the pan and sautée until browned. 6. Plate the filet mignon tips with sautéed mushrooms and enjoy!

Elevate your Cinco de Mayo celebration or Taco Tuesday with Wagyu Bavette Street Tacos. Incorporating the Wagyu bavette into your street tacos creates the juicier, more tender steak bites, compared to typical USDA Prime Beef. Ingredients: Booth Creek Wagyu Bavette Steak 12 Corn Tortillas 1 small white onion 1 bunch of cilantro 2 limes Booth Creek Wagyu Tallow Salt Pepper Favorite taco sauce (optional) Directions 1. Season your Booth Creek Wagyu Bavette. The Bavette offers phenomenal flavoring that can be exemplified with salt and pepper. Your favorite taco seasoning can be added for a more traditional taco flavor. 2. Heat 1/4 tablespoon of tallow in a cast-iron skillet over medium-high heat. 3. Sear steak, flipping regularly until it reaches 135F for medium-rare or higher desired doneness. (Press on the edges of the steak to get a more even sear. 4. Remove Bavette from skillet and let steak rest for five minutes. After the Bavette has rested, slice steak into bite-sized strips, making sure to cut against the grain. 5. Toast tortillas, chop your onion and cilantro, and quarter limes. 6. Assemble street tacos, laying steak, onion, cilantro and your favorite taco sauce, if desired. Squeeze a lime over top, serve and enjoy!

Wagyu beef is a culinary delicacy that is surprisingly simple to prepare. The high ratio of marbling to lean will almost certainly ensure a tender and tasteful steak no matter what your skill level.

A culinary delicacy made better with Wagyu, these Beef Wellington Wagyu Bites will wow you with how easy they are to make. Ingredients 2 lb. Booth Creek Wagyu Filet Mignon Tips, cut into 24, ½ inch cubes 1 tbsp Booth Creek Wagyu Tallow, (butter will work in a pinch) 1 tbsp salt 2 tbsp pepper 6 oz mushrooms, finely chopped 1 white onion, diced 1 tbsp dijon mustard 2 cloves garlic, minced 1 tbsp rosemary, minced 1 lb frozen puff pastry, thawed 1 egg, beaten Directions 1. Preheat oven to 400°F. Season cubed Filet Mignon Tips with ½ tablespoon salt and 1 tablespoon pepper. In a large skillet heat ¼ tablespoon Tallow over medium-high heat. Sear Filet Mignon Tips in batches, ensuring to sear all sides. Remove from heat and set aside.2. In the same pan (without wiping clean) add your mushrooms and cook on low for 5 minutes. Without removing mushrooms add in onions, garlic, and rosemary and cook for another 5 minutes. Remove from heat and add dijon mustard, season with remaining salt and pepper.3. Cut thawed puff pastry into 12 equal squares. Place a teaspoon of mushroom paste in the center of each square. Do the same with the seared Filet Mignon Tips. 4. Fold each corner of the square towards the center of the puff pastry, using a beaten egg to seal. Place each beef wellington on a lined baking sheeting, seal down, and brush lightly with beaten egg. Ensure to poke holes in each puff pastry. 5. Place in the oven for 20 minutes or until golden brown. Remove from oven and allow to cool. Serve and enjoy!

Rich umami flavor, melted provolone, and caramelized onions on a perfectly toasted bun make for a Wagyu Philly Cheese Steak that is not easily forgotten. Try it with your favorite Booth Creek Wagyu Steak. Ingredients 12-14 oz Booth Creek Wagyu Steak (of your choice, we used Top Sirloin Steak), thinly sliced 3 tbsp Booth Creek Wagyu Tallow, (butter will work in a pinch) ½ tbsp salt ½ tbsp pepper 1 large yellow onion, diced 8 oz. provolone, sliced thinly  4 hoagie rolls 1 garlic clove, minced 1 tbsp mayonnaise  Directions 1. In a small bowl mix together 2 tablespoons Tallow and garlic, and spread onto hoagies. Warm a medium skillet or flat top griddle or medium-high heat. Toast hoagies on both sides until golden brown. Remove from heat and set aside.2. In the same pan (without wiping clean) add the remaining Tallow, heating over medium-high heat. Add diced onions, stirring occasionally until caramelized. Place on a small plate and set aside. 3. Heat the same pan to high heat without wiping clean. Add in thinly sliced steak strips, and season with salt and pepper. Sear on one side and flip, reduce heat, and continue to sauté until fully cooked (130°F for medium-rare). Stir in the caramelized onions.4. Divide cooked steak and onion into 4-even portions, topping each with 2-3 slices of cheese, and turn off heat. Cover the skillet and allow the cheese to melt. Spread a thin layer of mayonnaise on each hoagie and top with steak, onion, and cheese. Serve and enjoy!

This authentic Texas Style Wagyu Brisket is packed with smoky, beefy, umami flavor. A simple recipe that allows the elevated marbling to create a culinary masterpiece. Here are some tips and tricks to help your brisket come out just right. We use high-quality salt and pepper to let the power of marbling shine, however, you can use a seasoning of your choice as well. Wagyu has a higher fat-to-lean ratio than grocery store beef, so we cook it at a lower temperature to get perfect fork tenderness. Coating your brisket in tallow, partway through the cooking process, allows it to accelerate bark formation without drying out your brisket while also adding a flavor boost. We wrap our brisket using butcher paper, this allows your brisket to have airflow creating the perfect bark every time. Ingredients: 10 lbs Booth Creek Wagyu Whole Brisket 1 cup Booth Creek Wagyu Tallow ½ cup coarse sea salt ½ cup fresh ground black pepper 3 cups apple cider vinegar (in a spray bottle) 1 bag post oak pellets, for smoking  Directions:          Start by preheating your smoker to 225°F using post oak pellets. Season your brisket with salt and pepper. Place brisket in preheated smoker and allow to cook. After 3 hours, spritz every 20-30 minutes until it reaches an internal temperature of 175°F (meaning it has broken through its stall phase*) Remove brisket, coat in tallow, and wrap in butcher's wrap. Place back into the smoker and allow to cook until it reaches 202-205°F and is probe tender. Remove from the smoker and wrap in a towel. Place wrapped brisket into an ice chest or insulated box and rest for 2-4 hours. Once rested, slice against the grain at the flat end of the brisket until about halfway when you reach the point. Cut this portion opposite direction of the flat. Serve and enjoy! *Stall Phase - the period when smoking meat in which the item takes a longer amount of time to rise in temperature.