For a truly show-stopping centerpiece, look no further than the Wagyu Beef Wellington. This culinary masterpiece features a perfectly seared Wagyu Teres Major, enveloped in a layer of duxelles (a savory mushroom mixture), prosciutto, and a flaky puff pastry crust. The result? A symphony of textures and flavors that will leave your guests speechless. Imagine slicing into the golden crust to reveal a perfectly cooked, rosy-pink Wagyu tenderloin. Each bite is an explosion of savory, buttery goodness, elevated by the earthy notes of the duxelles and the salty prosciutto. This Wagyu Beef Wellington is not just a meal; it's an experience.
Yields: 6-8 servings Prep time: 1 hour Cook time: 30-40 minutes
Ingredients:
- 2 pounds center-cut Wagyu Teres Major roast from KC Cattle Company
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, finely chopped
- 1/2 cup shallots, finely chopped
- 1/4 cup butter
- 1/4 cup dry sherry or Madeira wine
- 1 tablespoon Dijon mustard
- 10-12 thin slices prosciutto
- 1 sheet of puff pastry, thawed
- 1 egg, beaten
Instructions:
- Sear the tenderloin: Pat the Wagyu Teres Major dry with paper towels. Season generously with salt and pepper. Heat avocado oil in a large skillet over high heat. Sear the tenderloin on all sides until golden brown, about 2 minutes per side. Remove from heat and let cool completely.
- Make the duxelles: In the same skillet, melt butter over medium heat. Add mushrooms and shallots and cook until softened and all liquid has evaporated, about 10 minutes. Stir in sherry or Madeira and cook for 1 minute more, scraping up any browned bits from the bottom of the pan. Season with salt and pepper. Transfer to a bowl and let cool completely.
- Assemble the Wellington: On a large piece of plastic wrap, overlap prosciutto slices to form a rectangle slightly larger than the tenderloin. Spread the duxelles evenly over the prosciutto. Spread the tenderloin with Dijon mustard and place it on top of the duxelles. Using the plastic wrap, tightly wrap the prosciutto and duxelles around the tenderloin. Refrigerate for at least 30 minutes to allow the Wellington to firm up.
- Wrap in puff pastry: Preheat oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the puff pastry to a 14x16 inch rectangle. Remove the plastic wrap from the Wellington and place it in the center of the puff pastry. Fold the pastry over the Wellington, trimming any excess and crimping the edges to seal. Brush the top with beaten egg.
- Bake: Place the Wellington seam-side down on a baking sheet. Bake for 30-40 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 135 degrees F (57 degrees C) for medium-rare.
- Rest and serve: Let the Wellington rest for 10 minutes before slicing and serving.
This Wagyu Beef Wellington is a truly special occasion dish that is sure to impress your guests. The combination of tender Wagyu beef, savory duxelles, and flaky puff pastry is simply irresistible. From the KC Cattle Company table to yours, please Enjoy!
