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Wagyu Bresaola


  • 1 Wagyu Tenderloin (note: choose the best quality that you can afford. The better quality the tenderloin, the better quality bresaola)
  • Red wine (note: you will need enough to be able to submerge the beef – we use approx 7 litres, but again, choose the best that you can afford in a suitable quantity)
  • 10 peppercorns
  • 10 juniper berries
  • 10 cloves
  • 2 cloves of garlic
  • Bunch of Rosemary
  • Bunch of Thyme
  • Zest of 1 lemon
  • 10 tbls Salt
  • 8 tbls sugar
  • Olive Oil
  • Butcher’s twine
  • Muslin cloth


  1. Blitz herbs, spices, garlic and lemon zest until a rough powdery consistency is achieved.
  2. In a large, airtight container place tenderloin and then coat with the spice mix, half the salt, and sugar and thoroughly massage your tenderloin (no need to be delicate!)
  3. Once your tenderloin is fully coated, pour your red wine into the container until it is fully submerged.
  4. Add olive oil to the container until it rises to the top and acts like a layer of film to protect the beef and wine.
  5. Store the container in a fridge for approximately 1 month, checking on it at around Week Two to ensure the wine is penetrating the beef and the beef is firming up.
  6. After one month remove the beef from the wine and dry it off using a cloth, then lightly and evenly coat in remaining salt.
  7. Wrap in muslin cloth, secure with butchers twine and suspend in a well ventilated fridge. A temperature of 12 degrees is ideal, but the fridge will be suitable – it will just take longer to cure!
  8. Check for firmness around 3 weeks later, although your Bresaola will more than likely take around 1 month until ready.
  9. Slice the finished product as thinly as possible, and serve with a drizzle of good quality olive oil and a pinch of sea salt – enjoy!


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