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