Wagyu Beef Wellington
Presenting a culinary masterpiece: Wagyu Beef Wellington. This dish encapsulates the fine texture of Wagyu, enveloped in a crisp pastry and enriched with a flavorful mushroom layer, making it a perfect centerpiece for any sophisticated gathering Roll out the red carpet for this showstopper dish! affordable wagyu.
ingredients:
- 1 whole Wagyu beef fillet (approximately 500g)
- 1 sheet of puff pastry, thawed if frozen
- 200g button mushrooms, finely chopped
- 1 egg, beaten for egg wash
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 2 tablespoons Dijon mustard
- 100g prosciutto or Parma ham (optional)
- 1 sprig fresh thyme, leaves only
Instructions:
- Prepare the Beef: Season the Wagyu beef fillet generously with salt and pepper. In a hot skillet with olive oil, sear the beef on all sides until it has a nice brown crust. This should take about 2-3 minutes per side. Remove from the skillet and let it cool. Brush the beef with Dijon mustard while it's still warm.
- Mushroom Duxelle: In the same skillet, add a bit more oil if needed, and sauté the shallots and garlic until translucent. Add the finely chopped mushrooms, thyme leaves, salt, and pepper. Continue to sauté until all the moisture from the mushrooms evaporates and you're left with a thick paste-like consistency. Remove from heat and allow it to cool.
- Assembling the Wellington: Lay out a large piece of cling film/plastic wrap on your counter. Place the prosciutto or Parma ham slices in a slightly overlapping manner on the cling film, forming a rectangle that's big enough to wrap the entire beef fillet. Spread the mushroom duxelle over the prosciutto.
- Place the cooled beef fillet in the center of the mushroom-covered prosciutto. Using the cling film, roll the prosciutto over the beef, wrapping it completely. Twist the ends to secure it tightly, then refrigerate for 15 minutes to firm up.
- Preheat your oven to 200°C (390°F).
- Roll out the puff pastry on a lightly floured surface to a thickness of about 1/4-inch. Unwrap the beef from the cling film and place it in the center of the pastry. Fold the pastry over the beef and seal all the edges, ensuring there are no gaps.
- Place the Wellington seam-side down on a baking tray. Brush the top and sides with the beaten egg for a shiny finish.
- Bake in the preheated oven for about 30-35 minutes or until the pastry is golden brown. For medium-rare, the internal temperature should be around 52-55°C (125-130°F). Adjust baking time based on your desired doneness.
- Once baked, remove the Wellington from the oven and allow it to rest for 10 minutes.
- Slice into thick portions, serve, and enjoy your luxurious Wagyu Beef Wellington!
