Roasted Wagyu Top Round with Garlic and Onions
Well marbled and juicy, follow this easy recipe for a Roasted Wagyu Top Round with Garlic and Onions for a savory and delicious wagyu beef dinner for the whole family.
1 Wagyu Top Round Roast (5-6lbs)
2 Sweet onions, peeled and thinly sliced
2 Tbsp. Olive oil
1 Cup Red wine of your choice
1/2 Cup Demi-glace or reduced beef stock for gravy
2 Sprigs of thyme
2 Tbsp. Salt
Cracked black pepper, as needed (~2 Tbsp.)
4-6 Cloves of garlic, crushed and chopped
1/4 Cup Olive oil
Thaw the Wagyu Top Round Roast in the refrigerator until ready to use. Meanwhile, mix seasoning ingredients in a small bowl. Once roast is thawed, rub seasoning all over roast until it is coated. Cover and place roast in the refrigerator to marinate for at least 4-6 hours. Marinate overnight for best flavor.
Preheat oven to 425°F
While oven heats, drizzle oil in a roasting pan. Add onions to the bottom of the pan then place the Wagyu Top Round Roast in the center of the pan, on top of the onions.
Place roast in the oven at 425°F for 20 minutes. After 20 minutes, reduce the temperature of the oven to 220°F and continue cooking for 45 minutes to 1 hour. For medium rare, the internal temperature of the roast should be 135°F. Pull the roast from the oven when it is 5-8°F below your desired degree of doneness and cover with aluminum foil. Let rest until the internal temperature has risen to your desired temperature.
Once the roast is ready, place on a cutting board and slice. Take the roasting pan with the onions and add red wine to deglaze the pan. Reduce the wine to half (about 3 to 4 minutes) and then add the demi-glace and thyme. Continue to reduce until it has reached your desired consistency. Season with salt to taste then drizzle over Roasted Wagyu Top Round.