ITALIAN · SECONDI
Wagyu Tenderloin with Mushroom & Truffle
฿2,800
This is the plate that arrives quietly and then takes over the table — deep char on the outside, butter-soft within, and a sauce that smells like a walk through a forest floor.
Australian Wagyu tenderloin, grilled over high heat.
Champignon mushrooms, sliced and cooked down soft.
Truffle sauce, poured warm over the top.
The tenderloin is the most forgiving cut on the menu and the least forgiving to cook — it wants a hard sear for colour, then nothing but rest, so the middle stays tender and the juices stay in. The champignons go in after, soaking up the pan, and the truffle sauce ties the two together with something earthy and faintly smoky rather than heavy. Best eaten slowly, with whatever red you've already got open.
Ingredients: Australian Wagyu tenderloin, champignon mushrooms, truffle sauce
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