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Seared Wagyu Beef with Hamakua Mushroom Sauce

Demonstrated by: Executive Chef Todd Wells.
Diamond Head Grill at the W Hotel on April 24, 2005.



Seared Wagyu Beef with Hamakua Mushroom Sauce

  • 2 tablespoons unsalted butter
  • 2 cups sliced Swiss chard
  • Salt and pepper to taste
  • 1 (12 oz) Wagyu strip loin steak (New-York steak), 1-inch thick (or any fresh, very high quality beef)
  • 2 tablespoons peanut oil

Hamakua Mushroom Sauce:

  • 3 tablespoons unsalted butter
  • 2 tablespoons minced shallots
  • 1 cup sliced Hamakua hon shimeji mushrooms
  • 2 tablespoons chopped fresh herbs (thyme, Italian parsley, chives)
  • 1/2 cup Marsala wine
  • 1 cup demi-glace
  • Salt and pepper to taste


Heat skillet over high heat; add butter and sauté Swiss chard for about 2 minutes. Season with salt and pepper; set aside and keep warm. Season steak with salt and pepper. Heat another skillet over high heat; add peanut oil and sear the steak for approximately 2 minutes on each side. Allow to cool for 2 minutes; thinly slice. To serve, divide Swiss chard and sliced beef evenly among 4 serving plates; top with Hamakua Mushroom Sauce. Makes 4 appetizer servings.

Hamakua Mushroom Sauce:
Heat sauté pan over medium heat, add 1 tablespoon of the butter, the shallots, and mushrooms; sauté for 3 minutes. Add herbs and Marsala wine and boil, uncovered, until there is almost no liquid remaining. Add demi-glace and simmer for 1 minute. Stir in remaining 2 tablespoons butter; season to taste with salt and pepper. Makes about 2 cups.


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