For the Beef:
2 12 oz Waygu strip loin steaks
3 tablespoons red miso paste
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon mirin
1 teaspoon fresh black pepper

For the Tarragon Aioli:
3 egg yolks
2 cloves garlic minced
Kosher salt
1 cup mild olive oil
2 tablespoons chopped tarragon

CHARRED MISO WAYGU BEEF LOIN WINE PAIRING

This Charred Miso Wagyu Beef Loin with Tarragon Aioli recipe by Chef Jeffery Scott is a luxurious dish that combines the rich, umami depth of miso with the melt-in-your-mouth tenderness of Wagyu beef. The subtle smokiness from the charred exterior of the beef, paired with the bright herbaceous notes of tarragon aioli, creates a complex flavor profile that demands a bold and structured wine. Origin, a 100% Cabernet Sauvignon, is the perfect Miso Charred Beef Waygu Beef Loin wine pairing, offering both intensity and elegance to enhance the rich, savory flavors.

Origin is a Paso-Robles-made Cabernet Sauvignon with French influence, which pairs beautifully with the richness of the Wagyu beef. The wine’s elegant fruit notes mirror the umami richness of the miso glaze, while the soft tannins balance the fattiness of the Wagyu, cutting through the richness.

This Charred Miso Waygu Beef Loin wine pairing is perfect for an indulgent dinner, ideal for celebrating a special occasion or hosting an intimate gathering where you want to impress your guests. The elegance of the dish and wine pairing makes it well-suited for a holiday meal or an upscale dinner party. Serve it alongside roasted seasonal vegetables or truffle-infused mashed potatoes to complete the luxurious experience, ensuring that the rich flavors of the Charred Miso Wagyu Beef Loin and Origin take center stage.