L'Univers FOODHUB · Recette · Wagyu
Tequila-flambéed Wagyu fajitas
A5 Wagyu tenderloin fajitas with cumin, flambéed with tequila, with mango-tomato salsa. 30 minutes, 4 fajitas.
Wagyu fajita, flambéed with tequila
Tekīra furanbēThe Tex-Mex spirit, reimagined with the nobility of Wagyu.
Wagyu tenderloin, cumin, tortillas, mango-tomato salsa
Ingredients
- 200 gA5 Wagyu tenderloin
- 1 tspGround cumin
- 3 tbspTequila
- 4Flour tortillas
- 1Red bell pepper
- 1Red onion
- to tasteFleur de sel, pepper
Salsa
- 1Mango
- 2Tomatoes
- ½Red onion
- a few sprigsCilantro
- 1Lime
Method
-
01
Salsa: finely dice the mango, tomatoes and onion, add the chopped cilantro and the lime juice, season with salt and chill until needed.
-
02
Thinly slice the bell pepper and onion, then sauté them for 5 minutes over high heat.
-
03
Cut the Wagyu into 1 cm strips and season with cumin, salt and pepper.
-
04
Sear the strips for 30 seconds in a very hot pan, with no added fat.
-
05
Off the heat, with the range hood turned off, pour in the tequila and ignite it at arm's length with a long match. Let the flame die out on its own.
-
06
Warm the tortillas for 20 seconds per side, then fill with the vegetables, meat and salsa.
Frequently asked questions
Can I make these fajitas without tequila?
Yes: simply skip the flambé step, the recipe works without it.
How much A5 Wagyu per fajita?
50 g is enough: 200 g of tenderloin makes 4 fajitas.
How long should I sear Wagyu strips?
30 seconds in a very hot pan, with no added fat.
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