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Wagyu shoulder tenderloin
  • .400 - .440lbs  Wagyu Shoulder tenderloin  
  • .440 lbs mixed wild mushrooms
  • .220 lbs smoked mushrooms
  • Juice of half a lemon
  • 3 tbls chopped chives

Parsnip Puree

  • 5ea Parsnip
  • 1.1lbs Anchor Food Professionals Culinary Cream
  • .440 lbs Anchor Unsalted Butter
  • .220 lbs Kāpiti Kikorangi Blue Cheese crumbled


Wagyu shoulder tenderloin
  • Remove sinew from meat
  • Roll into a very tight sausage shape in glad wrap
  • Sous vide at 144 F for 1 hour (optional) to help breakdown the proteins a little, making it more succulent and consistent


  • Slice and pan fry all mushrooms
  • Add lemon juice, chives & season to taste

Parsnip Puree

  • Add parsnips, cream and butter
  • Cook the parsnip until very soft & cream has reduced
  • Add crumbled Kāpiti Kikorangi Blue Cheese
  • Season to taste


  • This cut is also called “the terrace major” or petit eye fillet
  • Top with large broken/crumbled pieces of Kāpiti Kikorangi Blue Cheese