Reverse-seared Wagyu Eye Fillet with Buttered Spinach, Pine Nuts, and Raisins - First Light NZ

Name: Reverse-seared Wagyu Eye Fillet with Buttered Spinach, Pine Nuts, and Raisins - First Light NZ
Ingredients: 4-6 x 3.5cm thick First Light grass-fed Wagyu tenderloin medallions; Mild olive oil; Salt; pepper; 3 rosemary twigs; 2 Tbsp butter; 2 cloves garlic-whole and lightly crushed (or cut through the middle); BUTTERED SPINACH; 2 cloves garlic-finely chopped; 6 handfuls of spinach-washed; 1/3 cup raisins (or sultanas or currants); 3 Tbsp pine nuts-lightly toasted (or use slivered almonds, chopped walnuts, hazelnuts or macadamia nuts)

www.firstlight.farm

Cooking Method Bring steak to room temperature and pre-heat oven to 50°C In a small oven tray, lightly brush steak with olive oil and season generously with salt and pepper...

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Ingredients

4-6 x 3.5cm thick First Light grass-fed Wagyu tenderloin medallions
Mild olive oil
Salt
pepper
3 rosemary twigs
2 Tbsp butter
2 cloves garlic-whole and lightly crushed (or cut through the middle)
BUTTERED SPINACH
2 cloves garlic-finely chopped
6 handfuls of spinach-washed
1/3 cup raisins (or sultanas or currants)
3 Tbsp pine nuts-lightly toasted (or use slivered almonds, chopped walnuts, hazelnuts or macadamia nuts)