Wagyu Beef Fillet with Blue Cheese, Walnut and Fig Salad

Main courseServes 2

A summer twist on serving a classic beef fillet, this delicious seasonal salad from the team at Warrendale Wagyu pairs it beautifully with blue cheese, walnut and fig, for a seriously special lunch. For more recipe inspiration and to buy their award-winning range online visit www.warrendale-wagyu.co.uk


170g (6oz) Fillet Wagyu Steak

Handful or 30g of Walnuts

100g Blue Cheese – Stilton

4 x Chopped Figs

Handful of Watercress and Rocket Salad

2 x Cooked Beetroots Sliced

Balsamic Drizzle Dressing


  1. Prepare all fresh vegetable ingredients. Chop the cooked beetroot into thin slices. Slice the figs in half and cut the cheese into small segments.
  2. Add watercress and rocket as a base for the salad.
  3. Season the fillet steak with salt on both sides and use Wagyu dripping or oil in a griddle pan to cook the steak to your preference.
  4. Add all prepared vegetables and cheese to the salad leaf base, mix ingredients together. Add the cooked fillet steak on top of the salad.
  5. Finish off with a drizzle of balsamic dressing and enjoy!