Beef Wagyu Wellington

20m
Serves 1
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Directions

  1. 1Season the Wagyu beef with salt.
  2. 2Sear the beef in olive oil until browned on all sides.
  3. 3Brush the seared beef with mustard.
  4. 4In a pan, sauté finely chopped shallots and garlic until softened, then add finely chopped thyme.
  5. 5Add finely chopped mushrooms to the pan and season with salt and pepper.
  6. 6Deglaze the pan with Japanese whisky and cook until the liquid has reduced.
  7. 7Prepare a crepe batter (flour, milk, eggs).
  8. 8Cook the crepes in a pan with butter.
  9. 9Assemble the Wellington by layering a crepe, prosciutto, and black truffle paste.
  10. 10Place the seasoned beef in the center of the crepe and wrap tightly with plastic wrap.
  11. 11Roll the pastry dough and brush it with egg wash.
  12. 12Wrap the beef in the puff pastry, forming a tight roll and sealing the edges.
  13. 13Bake the Wellington until golden brown.
  14. 14For the sauce: In a saucepan, combine red wine, beef broth, fresh rosemary sprigs and a few cubes of butter.
  15. 15Simmer the sauce until thickened, then strain and serve over the sliced Wellington.

Ingredients

  • 1 block Beef Wagyu
  • 1 pinch Salt
  • 2 tablespoons Olive oil
  • 2 tablespoons Mustard
  • 1 small Shallots
  • 2 cloves Garlic
  • 1 tablespoon Fresh thyme
  • 250 grams Mushrooms
  • 1 pinch Salt
  • 1 pinch Pepper
  • 2 tablespoons Japanese whisky
  • 3 tablespoons Butter
  • 1 cup Crepe batter (flour, milk, eggs)
  • 5 slices Prosciutto
  • 1 cup Black truffle paste
  • 1 sheet Puff pastry
  • 2 large Egg yolk
  • 1 cup Red wine
  • 1 cup Beef broth
  • 3 tablespoons Butter
  • 2 sprigs Fresh thyme

Equipment

baking sheetwire rackplastic wrapkitchen towelknifebowlwhiskspatulagarlic presssmall saucepanlarge saucepanpastry cutter

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