Cast Iron Wagyu Filet with Wagyuwala Classic Pasta Bake

Tender Wagyu filet meets a comforting, oven-baked pasta for the perfect balance of elegance and indulgence. This dish pairs a simply seared Halal Wagyu Filet, cooked in cast iron, with a classic pasta bake featuring fusilli, rich red sauce, melted cheese, and sautéed spinach. Steakhouse flavor, family-style comfort.

Ingredients

• 1 Wagyuwala Halal Wagyu Filet
• Salt & freshly cracked black pepper, to taste
• 1–2 tbsp high-heat oil (avocado or olive oil)
• 2 tbsp butter
• 1 sprig fresh rosemary

For the Classic Pasta Bake

• 8 oz fusilli pasta
• 2 cups marinara or red sauce
• 1½ cups shredded mozzarella or Italian cheese blend
• ½ cup grated parmesan
• 2 cups fresh spinach
• Olive oil, as needed
• Salt & pepper, to taste

Instructions

1. Prepare the pasta bake: Preheat oven to 375°F. Cook fusilli in salted water until just al dente. Drain and transfer to a mixing bowl. Stir in marinara, spinach, mozzarella, parmesan, a drizzle of olive oil, and seasoning.
2. Bake the pasta: Transfer pasta mixture to a baking dish and bake uncovered for 20–25 minutes, until bubbly and lightly golden on top. Keep warm.
3. Season the filet: Remove Wagyu filet from the fridge 30 minutes before cooking. Pat dry and season generously with salt and pepper.
4. Sear in cast iron: Heat a cast iron skillet over high heat. Add oil and sear the filet for 1–2 minutes per side, including edges, until a golden crust forms.
5. Butter finish: Lower heat slightly and add butter and rosemary. Spoon melted butter over the filet for 30–45 seconds, then remove from heat.
6. Rest & serve: Let filet rest for 5–10 minutes. Plate alongside a generous scoop of pasta bake and serve immediately.