What could be better than a delicious cut of authentic Wagyu beef? As the most gourmet type of beef available, it offers an exquisite, buttery flavor and tender, juicy texture that's second to none. When prepared correctly, genuine Wagyu makes for an unforgettable dining experience.
Wagyu is best paired with a lighter side due to its rich and decadent flavor profile. Spring vegetables offer a wonderful way to infuse freshness into your dish as the contrast of the fresh vegetables creates a nice balance for the meal.
Spring Veggies That Go With Wagyu
There are plenty of delicious spring vegetables to choose from.
- Asparagus: The spears are especially crisp in spring, and a roasted or grilled preparation gives them a heartier flavor.
- Carrots: Colorful carrots thrive in the cool weather of spring. They have a nice balance of sweetness and earthiness for pairing with Wagyu.
- Snap peas: The bright green of fresh garden peas look especially beautiful when plated. They have a slightly sweet flavor in spring that complements the richness of the Wagyu.
- Spinach: This delicious green is robust and hearty, and its amenable to a variety of preparations for side dishes.
- Radishes: The spicy bite of radishes are great for those who like bolder flavors in their meals. When cooked, they have a potato-like texture that makes them a great substitute for the typical potato side dishes.
Spring Vegetable Side Dishes for Wagyu
Want to use some of the best spring veggies to round out your Wagyu meal? Here are a couple suggestions, including a recommended cut of Wagyu to serve with it.
American Wagyu Filet Mignon with Creamed Spinach
- 1 stick butter
- 8 tbsp flour
- ½ medium onion, finely diced
- 3 cloves garlic, finely minced
- 2 cups milk
- Salt and pepper, to taste
- 1 pinch ground nutmeg
- 3 Tbsp butter
- 24 oz. baby spinach
- In a pot, melt 1 stick butter then add flour and whisk together. Cook over medium heat for 5 minutes.
- Add onion and garlic and stir for 1 minute.
- Add milk slowly while whisking constantly. Cook for 5 minutes while cooking spinach (step 4).
- In a second pot, melt 3 Tbsp butter. Add spinach in handfuls and cook for 4 to 5 minutes until wilted.
- Add salt, pepper and nutmeg to sauce, then add spinach and gently stir to combine.
A5 Hokkaido Wagyu Striploin Steak with Roasted Carrots
- 12 carrots
- 3 Tbsp good olive oil
- 1 ¼ tsp salt
- ½ tsp black pepper
- 2 Tbsp fresh dill, minced
- Preheat the oven to 400 degrees F.
- Cut carrots in half lengthwise, then slice diagonally in 1 ½ inch slices.
- Toss carrot slices in a bowl with olive oil, salt and pepper.
- Transfer to a sheet pan in a single layer and roast for 20 minutes.
- Toss with dill before serving.