Surf n Turf // 2 A5 Wagyu Filet Mignon + 2 lb Black Tiger Prawns

Northwest Fish and Authentic Wagyu collaborated to bring a special combination of food to your front door. Enjoy juicy Black Tiger Shrimp and succulent Japanese A5 Wagyu Filet Mignon, two outstanding examples of culinary excellence.

Cooking Instructions (From Thawed)
Black Tiger Prawns
Boil: In a large pot bring 8 cups of water to a boil on the stovetop at medium/high heat seasoned however you would like. Add one pound of thawed shrimp to the boiling water and cook for 2-3 minutes, until the meat of the shrimp turns bright red-orange and opaque white; internal temperature of the shrimp should read 145°F or higher. Transfer to ice bath or run under cold water to prevent the shrimp from overcooking.

Sauté: Remove the shell and devein thawed shrimp and season however you would like. Evenly coat a large sauté pan over high heat with one tablespoon of butter or oil. Once pan is to temperature, add enough shrimp to evenly cover the bottom of the pan in a single layer. Cook for 1-2 minutes and flip the shrimp over to the other side and continue to cook for 1-2 minutes until the meat of the shrimp turns bright red-orange and opaque white; internal temperature of the shrimp should read 145°F or higher. Remove the shrimp from the pan immediately to prevent overcooking. Note: raw shrimp will initially adhere to the pan, once it has been seared they should release from the bottom of the pan easily.

Oven: Preheat oven to 350°F. Remove the shell and devein thawed shrimp. Add one pound of the shrimp to a 9x13” baking dish. Melt ¼ cup of butter and pour over the shrimp, season however you would like, then evenly spread the shrimp over the bottom of the baking dish in a single layer. Bake for 9-13 minutes until the meat of the shrimp turns bright red-orange and opaque white; internal temperature of the shrimp should read 145°F or higher.

Filet Mignon
Heat a pan to medium heat, and coat the pan with either olive oil, butter, or the fat you trim from your steaks. Sear the edges of each steak for 15 seconds. This will lock in the juices and marbling while you are cooking it to give you the most desirable Wagyu experience. It's recommended to cook your steaks to medium-rare, an internal temperature of 130°F, in order to best experience the flavors and tenderness of Wagyu. Cook your steaks for 1-2 minutes on each side and remove from heat. Allow the steak to rest for 5 minutes, as it will continue to cook after it is removed from heat.

If you desire more of a medium to medium-well steak, place the meat back on the pan and continue to cook for 30-60 seconds per side, and allow it to rest for 5 minutes before serving (cooking to medium or medium-well will detract from the rich, umami flavor and texture of Wagyu beef).

Serve your steaks with sautéed vegetables, and to sauté them in any leftover fat trimmed off your Wagyu to give them a delicious, succulent taste. In order to further enrich your Wagyu experience, pair them with a fine Malbec or Merlot.