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. When the beef and duxelles mixture are completely cooled, you can begin assembling the Wellington.

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!