Three Wagyu recipes from Warrendale Waygu that promise to bring the ‘wow’ factor to your Christmas hosting

With searches for “Christmas recipes” breaking out across Google and other search engines, we Brits are planning our festive spreads ahead of hosting season.

To help hosts add an extra layer of sheer luxury to our tables this year, the UK’s leading producer of Wagyu beef, Warrendale Wagyu, has revealed a series of Wagyu-inspired Christmas dishes crafted to satisfy taste buds and wow guests, whether you’re serving up entrees on the big day or New Year's Eve nibbles.

1. Wagyu Cheek Bon Bons

Transform slow-cooked Wagyu cheeks into decadent bon bons, a perfect appetiser for your Christmas feast.

Ingredients: 1kg Wagyu Cheek, 1 x Medium White Onion, 4 x Garlic Cloves, 1 x Carrot, 5 x Black Peppercorns, 1 x Teaspoon Salt, 1 x ½ bottle of red wine, 1 x Tablespoon of freshly chopped tarragon, 1 x bunch of fresh thyme.

Method: 

Roughly chop vegetables and place them in a slow cooker or baking dish. Add beef cheeks, red wine, salt, pepper, thyme, and cover with water.

Cook on low overnight in a slow cooker or in a covered baking dish in a 120°C oven for 6-8 hours.

Once cooked, remove beef cheeks and let them cool in a bowl, then shred.

 Mix in tarragon, shape into balls, toss in flour, then dip in an egg and milk wash, and roll in breadcrumbs.

Deep fry until golden brown or pan fry briefly and finish in a 180°C oven for 6-8 minutes.

2. Wagyu Fillet Tail Tartare on Parmesan Crisp

For a modern twist on tradition, this dish combines finely diced Wagyu fillet tail with tangy capers, shallots, and a hint of spice served atop delicate parmesan crisps.

Ingredients: 250g Wagyu Fillet Tail, 2 x Banana Shallot, 1 x dessert spoon of finely chopped cornichons, 1 x dessert spoon of finely chopped capers, A drizzle of olive oil, A generous dash of Tabasco , A generous dash of Henderson’s relish, Salt, Pepper, 170g of parmesan.

Method: 

Preheat the oven to 180°C. Line a baking tray with parchment paper and grate the parmesan.

Place small piles of grated parmesan (about the size of an espresso cup) on the parchment, ensuring they don’t overlap. Bake until golden.

While the crisps bake, finely dice the fillet tail and banana shallots. Then, mix in cornichons, capers, olive oil, Tabasco, Henderson’s relish, salt, and pepper

Once the crisps are golden, remove them from the oven and let them cool.

Once cooled, top the crisps with the tartar mixture and serve

3. Mini Wagyu Yorkshire Puddings

A classic British dish gets the Wagyu treatment with these mini Yorkshire puddings filled with perfectly roasted Wagyu topside. Light and crispy Yorkshire puddings are made with Wagyu dripping, giving them extra depth of flavour, while a slice of succulent Wagyu topside and a dollop of horseradish finish off this delightful festive canapé.

Ingredients: 500g Wagyu Topside, 160g Plain Flour, 3 x eggs, 160ml Milk, Salt, Wagyu Dripping, Horseradish

Method:

For the Beef:

Heat the oven to 220°C. Remove the beef from packaging, place it on a baking tray, and generously salt the fat.

Roast the Wagyu topside at 220°C for 10 minutes, then lower the temperature to 160°C and cook for an additional 15 minutes.

Remove from the oven and let it rest.

For the Yorkshire Puddings:

Preheat the oven to 200°C. Lightly mix eggs and milk, then add plain flour and a pinch of salt. Leave to stand for at least 1 hour.

Add Wagyu dripping to mini-Yorkshire pudding trays and heat until sizzling. Pour in the batter and bake for 12-16 minutes until risen and crispy. Serve with a slice of beef and horseradish.

https://warrendale-wagyu.co.uk

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