Beef Wagyu Wellington

20 mins
Serves 1
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Directions

  1. 1Season the Wagyu beef with salt.
  2. 2Season the Wagyu beef with salt.
  3. 3Season the Wagyu beef with salt.
  4. 4Sear the beef in olive oil until browned on all sides.
  5. 5Sear the beef in olive oil until browned on all sides.
  6. 6Sear the beef in olive oil until browned on all sides.
  7. 7Brush the seared beef with mustard.
  8. 8Brush the seared beef with mustard.
  9. 9Brush the seared beef with mustard.
  10. 10In a pan, sauté finely chopped shallots and garlic until softened, then add finely chopped thyme.
  11. 11In a pan, sauté finely chopped shallots and garlic until softened, then add finely chopped thyme.
  12. 12In a pan, sauté finely chopped shallots and garlic until softened, then add finely chopped thyme.
  13. 13Add finely chopped mushrooms to the pan and season with salt and pepper.
  14. 14Add finely chopped mushrooms to the pan and season with salt and pepper.
  15. 15Add finely chopped mushrooms to the pan and season with salt and pepper.
  16. 16Deglaze the pan with Japanese whisky and cook until the liquid has reduced.
  17. 17Deglaze the pan with Japanese whisky and cook until the liquid has reduced.
  18. 18Deglaze the pan with Japanese whisky and cook until the liquid has reduced.
  19. 19Prepare a crepe batter (flour, milk, eggs).
  20. 20Prepare a crepe batter (flour, milk, eggs).
  21. 21Prepare a crepe batter (flour, milk, eggs).
  22. 22Cook the crepes in a pan with butter.
  23. 23Cook the crepes in a pan with butter.
  24. 24Cook the crepes in a pan with butter.
  25. 25Assemble the Wellington by layering a crepe, prosciutto, and black truffle paste.
  26. 26Assemble the Wellington by layering a crepe, prosciutto, and black truffle paste.
  27. 27Assemble the Wellington by layering a crepe, prosciutto, and black truffle paste.
  28. 28Place the seasoned beef in the center of the crepe and wrap tightly with plastic wrap.
  29. 29Place the seasoned beef in the center of the crepe and wrap tightly with plastic wrap.
  30. 30Place the seasoned beef in the center of the crepe and wrap tightly with plastic wrap.
  31. 31Roll the pastry dough and brush it with egg wash.
  32. 32Roll the pastry dough and brush it with egg wash.
  33. 33Roll the pastry dough and brush it with egg wash.
  34. 34Wrap the beef in the puff pastry, forming a tight roll and sealing the edges.
  35. 35Wrap the beef in the puff pastry, forming a tight roll and sealing the edges.
  36. 36Wrap the beef in the puff pastry, forming a tight roll and sealing the edges.
  37. 37Bake the Wellington until golden brown.
  38. 38Bake the Wellington until golden brown.
  39. 39Bake the Wellington until golden brown.
  40. 40For the sauce: In a saucepan, combine red wine, beef broth, fresh rosemary sprigs and a few cubes of butter.
  41. 41For the sauce: In a saucepan, combine red wine, beef broth, fresh rosemary sprigs and a few cubes of butter.
  42. 42For the sauce: In a saucepan, combine red wine, beef broth, fresh rosemary sprigs and a few cubes of butter.
  43. 43Simmer the sauce until thickened, then strain and serve over the sliced Wellington.
  44. 44Simmer the sauce until thickened, then strain and serve over the sliced Wellington.
  45. 45Simmer the sauce until thickened, then strain and serve over the sliced Wellington.

Ingredients

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

Equipment

baking sheetwire rackplastic wrapkitchen towelknifebowlwhiskspatulagarlic presssmall saucepanlarge saucepanpastry cutter