Instructions
- Brown the Wagyu Beef in a large skillet over medium-high heat. Drain off any excess grease.
- Cook the Pasta according to package directions. Drain and set aside.
- In the same skillet, melt the Butter from the Sauce group. Whisk in the Flour and cook for 2-3 minutes to create a roux.
- Gradually whisk in the Heavy cream until smooth. Bring to a simmer, stirring constantly.
- Add the Dry sherry and Dijon mustard from the Sauce group. Continue to simmer for 5 minutes, or until the sauce has thickened.
- Stir in the Nutmeg, White pepper, and Salt from the Sauce group.
- Remove from heat and stir in the Gruyère cheese and Parmesan cheese until melted and smooth.
- Stir in the Truffle oil.
- Add the cooked Pasta and browned Wagyu Beef to the cheese sauce. Stir to combine.
- Serve immediately, garnished with extra Parmesan cheese if desired.
