Experience the Ultimate Indulgence with Our Wagyu Beef Wellington
Imagine a dish that encases the opulent richness of Wagyu beef in a blanket of mushroom duxelles, Parma ham, and puff pastry. That's precisely what we bring to you with our "Extravagant Wagyu Beef Wellington: A Decadent Spin on a British Classic" recipe.
The Beef Wellington, traditionally made with a fillet steak, is an iconic British dish. But we've taken this classic and given it a luxurious twist by using Wagyu beef, celebrated globally for its incredible marbling and melt-in-your-mouth tenderness.
Follow our step-by-step instructions to create an extravagant centerpiece that is perfect for special occasions or when you want to make an everyday meal extraordinary. This Wagyu Beef Wellington isn't just a dish—it's a culinary experience that will leave a lasting impression.
- 2 lbs Wagyu beef fillet
- Sea salt and freshly ground black pepper
- Olive oil, for searing
- 2 tablespoons English mustard
- 8 ounces chestnut mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- 4 slices of Parma ham
- 1 lb ready-made puff pastry
- Flour, for dusting
- 2 egg yolks, beaten
- Fresh thyme, for garnish
Preheat your oven to 400°F (200°C).
Season the Wagyu beef fillet with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned. This should take about 2 minutes per side.
Remove the beef from the skillet and let it cool. Once cool, brush the beef with the English mustard.
In the same skillet, add the mushrooms, garlic, and shallots. Cook over medium heat until all the moisture has evaporated and the mixture, known as a duxelles, is dry. Allow this mixture to cool.
Lay out the Parma ham slices on a sheet of plastic wrap, slightly overlapping. Spread the cooled mushroom duxelles over the ham.
Place the seared and mustard-brushed Wagyu fillet on top of the mushroom-covered ham. Using the plastic wrap, roll the Parma ham and mushrooms around the beef tightly. Chill this in the refrigerator for 15 minutes.
Roll out the puff pastry on a flour-dusted surface to a size that will wrap around your beef.
Unwrap the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, ensuring it's fully covered. Trim any excess pastry and seal the edges.
Brush the pastry all over with the beaten egg yolks. You can also score the pastry lightly for decoration.
Bake the Wellington in the preheated oven for 20-25 minutes for medium-rare (adjust the time if you prefer your beef more or less done). The pastry should be golden brown when done.
Allow your Wagyu Beef Wellington to rest for about 10 minutes before slicing. This ensures all the delicious juices stay in the beef.
Slice the Wellington into thick pieces, garnish with fresh thyme, and serve immediately. Enjoy this decadent, extravagant take on a beloved classic.
Remember: The key to a successful Beef Wellington is to ensure all components are cool before assembly. This prevents the pastry from becoming soggy. Savor each bite of this lavish dish, where the buttery pastry, flavorful duxelles, and luxurious Wagyu combine into a symphony of textures and flavors.