Grilled Wagyu Tenderloin with Piquillo Pepper Pil-Pil

There are dishes that don't need much to be great.
A good piece of Wagyu, some fire, and a really good sauce can do most of the work.
Here, sweet grilled piquillo peppers are confited with garlic and olive oil, then turned into a silky pil-pil. Top it with perfectly grilled Wagyu tenderloin and you have a simple plate that is pretty hard to beat.

FEATURED CUT

Wagyu Tenderloin

$54.00 7-9 oz

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Recipe for Grilled Wagyu Tenderloin with Piquillo Pepper Pil-Pil

Ingredientes

For the Piquillo Pepper Pil-Pil

• 4 ounces piquillo peppers, or roasted red bell peppers
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1 teaspoon sherry vinegar
• Salt, to taste

For the Wagyu

• 1 pack of Campo Grande Wagyu Tenderloin
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon extra-virgin olive oil

Preparation

1. Grill the peppers: Preheat your grill to high heat, around 450–500°F. Place the piquillo peppers or red bell peppers directly on the grill and cook until the skin is heavily charred and blistered on all sides. Transfer them to a bowl, cover, and let them steam for 5–10 minutes. This will make the skins much easier to remove. Peel away the charred skin, remove the seeds, and cut the peppers into strips.
2. Confît the peppers: Place a small cast-iron pan or casserole on the grill over medium heat. Add the olive oil and sliced garlic. Let the garlic gently cook for a minute or two without letting it brown too much. Add the grilled pepper strips and cook gently in the oil for 5–8 minutes. Add the sherry vinegar and a pinch of salt, then remove from the heat. Let the peppers cool slightly.
3. Make the pil-pil: Once the peppers have cooled to warm or room temperature, transfer them to a bowl. Using a fine mesh strainer or by working directly in the pan, slowly emulsify the olive oil with the natural juices from the peppers by gently stirring or swirling the pan. The goal is to create a silky, slightly thickened emulsion rather than simply having oil sitting underneath the peppers. Taste and adjust the salt and vinegar if needed.
4. Temper the Wagyu: Take the Wagyu tenderloin out of the refrigerator about 1 hour before cooking. Allowing it to come closer to room temperature will help it cook more evenly. Pat it completely dry with paper towels, then season generously with salt and freshly ground black pepper just before grilling.
5. Grill the Wagyu: Preheat the grill to high heat, around 450–500°F. Place it directly over the heat. Grill for approximately 4 minutes per side, turning only once, for a medium-rare center. Because Wagyu can vary considerably in thickness, use internal temperature as your guide. Aim to remove the steak at around 125–130°F and allow carryover cooking to bring it closer to the ideal medium-rare range.
6. Rest and slice: Transfer the tenderloin to a cutting board and let it rest for 5 minutes. Slice into thick pieces against the grain.
7. Plate: Spoon the warm piquillo pepper pil-pil onto the center of the plate. Arrange the sliced Wagyu tenderloin over the peppers. Finish with a little extra-virgin olive oil and a few flakes of sea salt.

FEATURED CUT

Wagyu Tenderloin

$54.00 7-9 oz

QUICK ADD