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Wagyu Ribeye Steak with Truffled Mash

Wagyu Ribeye Steak with Truffled Mash

Wagyu Ribeye Steak with Truffled Mash

Wagyu beef is one of Fine Food Specialist's true specialty products, it's been a firm favourite with customers since the company launched, and for good reason. Good quality Japanese wagyu beef promises a very high fat content that creates a marbled effect running through the meat, this keeps it moist and flavorsome as it cooks. The process of getting the beef to produce itself in such a succulent way is shrouded in mystery, it is hinted that Japanese farmers actually massage the cattle, some say that it's all due to a specific diet regime.

The secret of Wagyu Beef is held close to the hearts of Japanese farmers, a tradition passed down through the ages. Once a very hard to find product, we have established a supply chain that means we can provide authentic Japanese wagyu beef on a next day delivery service to our customers. Wagyu beef steak - just like with most beef available in supermarkets - is best kept simple, and should never be overcooked. I have paired a ribeye cut with a simple truffle mash, letting the fat from the beef provide the moisture. This dish is decadent, whilst not over-complicated, it's fantastic way to show off your culinary skills without causing too much stress.

Serves 2


  • 400g, maris piper potatoes
  • 2 x 400g, wagyu ribeye steaks
  • 1 tbsp, white truffle oil
  • 50g, unsated butter
  • Pinch of Sea salt, to taste


1. Chop the potatoes into quarters, bring them to the boil in a pan of lightly salted water. Once they have softened, mash until fluffy. Add butter and stir in with a fork, fluffing as you do so, then mix in the white truffle oil.

2. Once the mash is ready, salt the steaks generously on both sides. Heat some oil in a heavy-bottomed frying pan and cook the beef on both sides, until cooked to your preference (personally I recommend cooking to medium-rare). Serve with the mashed potato.

7 years ago