Steps to Prepare Favorite Fullblood Wagyu Beef Wellington
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Award-winning Fullblood Wagyu Beef Wellington. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Fullblood Wagyu Beef Wellington, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fullblood Wagyu Beef Wellington delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few components. You can have Fullblood Wagyu Beef Wellington using 14 ingredients and 5 steps. Here is how you cook that.
Ingredients and spices that need to be Take to make Fullblood Wagyu Beef Wellington:
- 1 LB Double 8 Cattle Company Fullblood Wagyu Filet Mignon Steak
- 1 Puff Pastry
- 2 CUP Mushrooms (minced)
- 1 OZ Truffle Shavings
- 1 Shallot (minced)
- 4 Garlic Cloves (minced)
- 1 TBSP Rosemary (minced)
- 1 TBSP Chives (minced)
- 1/2 CUP Brandy
- English Mustard
- 6 Slices Parma Ham
- 1 Egg (beaten)
- 3 TBSP Olive oil
- Kosher Salt & Freshly Ground Black Pepper (to season)
Steps to make Fullblood Wagyu Beef Wellington
- PREPARING THE FULLBLOOD WAGYU BEEF AND DUXELLES
Clean any excess fat and silver skin off the Fullblood Wagyu filet steak. Season heavily with kosher salt and freshly ground black pepper. In a pan over medium-high heat, add 2 tablespoons of olive oil. Place the filet in the pan, and sear all sides. Then, place the seared beef in the fridge for at least 30 minutes until it’s completely cooled.While the beef is cooling, begin make the duxelles for the filling. - Place the minced shallots and garlic in a large skillet with 1 tablespoon of olive oil. Cook for 1 minute. Add the minced mushrooms, and cook for additional 2 minutes.Add the herbs (cloves, rosemary, and chives), truffle shavings, and brandy. Continue cooking over medium heat for 8-10 minutes or until all the liquid has evaporated. Spread the duxelles mixture out into a thin layer on a tray. Place the tray in the fridge to fully cool.
- PREPARING THE FULLBLOOD WAGYU BEEF WELLINGTON
Preheat the oven to 400°F.Start by laying a sheet of puff pastry down. Lay the 6 slices of parma ham on top – 3 slices on the bottom slightly over lapping and then 3 on top in the same manner. Cover the parma ham with the duxelles mixture. Brush the Fullblood Wagyu filet with English mustard, and place it in the middle of the duxelles/mushroom mixture. Start rolling the puff pastry. Trim off any excess dough. - Pinch the seams on the bottom, and pull the sides down and underneath as well. Pinch together. Brush the outside of the puff pastry with egg wash. Using the back of a knife, gently score on the presentation top side of the wellington.
- FINAL STEPS
Place the wrapped beef on a sheet tray that is lined with parchment paper. Bake at 400°F for 40 minutes. Allow to Fullblood Wagyu beef wellington to rest at room temperature for 15-20 minutes. Slice, and serve with a nice red wine reduction.Enjoy!
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