This Duo of Grilled Tenderloin with Braised Wagyu Beef Brisket, Roasted Onion, Tomato and Goat Cheese Tart is a delicious wholesale beef recipe.
Grilled Natural Tenderloin of Beef with Braised Wagyu Beef Brisket
10 x 6 oz Australian beef filet (portioned)
sea salt and cracked black pepper to taste
red wine sauce
5 Australian Wagyu beef brisket
1 onion (diced)
2 carrots (peeled and diced)
2 celery stalks (diced)
salt and pepper to taste
2 tablespoons tomato paste
2 cups red wine
veal jus to cover
1 tablespoon thyme
1 tablespoon rosemary
Season tenderloin with sea salt and cracked black pepper on both sides and grill to desired doneness. Set aside and rest.
Season beef brisket on both sides and sear in a braising pan. Remove from the pan and add mirepoix (carrots, onion and celery) and cook to caramelize. Add tomato paste and herbs. Deglaze with red wine and reduce by ½.
Add veal jus to cover 1 inch above the cheeks. Bring to simmer and season to taste. Cover and place in hot oven at 350°F for 2-3 hours until cheeks are tender. Portion them to about 4-5 ounces each and place them in chafing dish. Strain cooking liquid and cover the cheeks. Reserve until needed.