Tender, indulgent and packed with flavour, this Wagyu Fillet Steak with Creamed Spinach & Garlic Mushrooms is a simple way to create a restaurant-quality steak dinner at home.

The star of the plate is a beautifully tender Warrendale Wagyu fillet, pan-seared to a golden crust and cooked to a juicy medium-rare. It's served with rich, creamy spinach, earthy wild mushrooms cooked with garlic and herbs, and finished with crispy shallots for a little extra texture.

Fillet is prized for its tenderness, and Wagyu takes that luxurious texture even further. While fillet is naturally one of the leanest and most tender cuts of beef, Warrendale Wagyu's marbling adds an extra layer of richness and buttery flavour to the meat.

The result is an elegant steak dinner that looks and tastes far more complicated than it actually is. With a few simple techniques and quality ingredients, you can bring the steakhouse experience straight into your own kitchen.

Ingredients:

• 4 tbsp Warrendale Wagyu beef dripping
• 500g fresh spinach
• 200ml double cream
• 75g Parmesan, grated
• 75g Gruyère, grated
• ½ tsp Dijon mustard (optional)
• Salt, to taste
• Black pepper, to taste
• Pinch of nutmeg (optional)
• 1 shallot, thinly sliced into strips
• 400g mixed wild mushrooms, cleaned and roughly pulled apart
• 1 tbsp olive oil
• 1 shallot, finely diced
• 3 garlic cloves, finely chopped
• 30g butter
• 100ml beef stock
• 1 tsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped
• Warrendale Wagyu 6oz Fillet Steak

For the Spinach

1. Place 4 tbsp of Warrendale Wagyu beef dripping in a small saucepan and heat until melted. Set aside the remaining 1 tsp for cooking the steak later.
2. Blanch the spinach briefly in boiling water, then drain thoroughly. Wrap the spinach in cheesecloth and squeeze out as much moisture as possible.

Removing as much water as you can at this stage is important, it gives you a richer, creamier spinach rather than a watery sauce.

3. Roughly chop the drained spinach and add it to a sauté pan. Cook gently to evaporate any remaining moisture.

Slowly incorporate the 200ml double cream, followed by the Parmesan and Gruyère, adding them a little at a time and stirring continuously until the cheeses have melted into the spinach.

4. While the spinach cooks, add the sliced shallot strips to the saucepan containing the hot Wagyu beef dripping. Shallow-fry until golden and crisp.

Remove the shallots and place them on a wire rack to drain. If you don't have a wire rack, kitchen roll works just as well.

These crispy shallots add a welcome crunch to the otherwise rich and creamy dish, so don't skip them.

5. Allow the creamed spinach to reduce slightly, then stir through the Dijon mustard if using. Season with salt, black pepper and a pinch of nutmeg to taste.

Set aside and keep warm.

For the Mushrooms

1. Heat a frying pan over a medium heat and add the olive oil. Add the wild mushrooms and cook slowly, allowing them to brown properly.

Avoid overcrowding the pan and resist the temptation to turn the heat up too high. Cooking the mushrooms gradually allows their moisture to evaporate, helping them develop a deep, golden colour rather than becoming soft and soggy.

Once nicely browned, remove the mushrooms from the pan and set aside.

2. Add the butter and finely diced shallot to the same pan. Sauté for a couple of minutes until the shallot begins to soften.

Add the chopped garlic and cook for a further 2 minutes, stirring regularly to prevent it from catching.

3. Pour in the beef stock, followed by the double cream and fresh thyme and parsley. Allow the sauce to gently reduce until it begins to thicken.

Return the mushrooms to the pan and stir through the sauce. Season with salt and freshly cracked black pepper to taste.

Set aside and keep warm while you cook the steak.

For the Steak

1. Remove the Wagyu fillet from the fridge at least 1 hour before cooking and allow it to come towards room temperature. This helps the steak cook more evenly.

Preheat a frying pan over a high heat until it is very hot.

2. Season the fillet generously with salt on all sides.

Add the reserved 1 tsp of Warrendale Wagyu beef dripping to the hot pan and allow it to heat through.

Carefully place the fillet into the centre of the pan and cook for approximately 4 minutes on each side for medium-rare.

The exact cooking time will depend on the thickness of your fillet, so use a meat thermometer for the most reliable result. Aim for an internal temperature of approximately 52–54°C before resting for medium-rare.

Just before removing the steak from the pan, use a pair of tongs to carefully sear each side, creating an even golden crust all the way around.

3. Remove the steak from the pan and allow it to rest for 5–10 minutes. This gives the juices time to redistribute through the meat, keeping the fillet tender and juicy when sliced.

Once rested, slice the Wagyu fillet and serve immediately alongside the creamed spinach and garlic mushrooms.

Finish the spinach with the crispy shallots and lightly season the steak before serving.

Enjoy a restaurant-quality Wagyu fillet dinner, made simply at home.

Why choose Wagyu Fillet?

Fillet steak comes from the tenderloin, a muscle that sits along the inside of the cow's loin. Because this muscle does very little work, it produces exceptionally tender meat with a fine, delicate texture.

Fillet is known for being incredibly soft and lean, with a subtle beef flavour compared with richer cuts such as ribeye. This makes it the perfect canvas for bold, creamy accompaniments like garlic mushrooms and creamed spinach.

Wagyu adds another dimension. Unlike a traditional fillet, which is naturally lean, Wagyu fillet benefits from the fine intramuscular marbling found throughout the meat. As the steak cooks, this fat gently renders into the beef, helping to keep it juicy while adding the rich, buttery flavour associated with Wagyu.

Warrendale Wagyu is F1 British Wagyu, offering that luxurious marbling while retaining the familiar, satisfying flavour of British beef. It's a combination that makes the fillet feel indulgent without overwhelming its naturally delicate character.

For this recipe, we recommend cooking the fillet to medium-rare. This gives you a beautifully seared exterior while keeping the centre tender and juicy.