If good meat is to be the focus, our Wagyu Beef Wellington is just the thing: few ingredients, honest preparation, great enjoyment.
Ingredients for 4 people
| 800 g | Fillet, picanha or rump steak ( on request ) |
| Something | sea salt |
| 3 | garlic cloves |
| 2 | Rosemary stems |
| 1 roll | Puff pastry |
| 500 g | Brown Champions |
| 4 | shallots |
| 2 | egg yolks |
| Something | pepper |
WAGYU BEEF WELLINGTON
preparation
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Preheat oven: Preheat the oven to 200 °C top/bottom heat.
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Prepare the meat: Pat the Wagxu meat dry and rub it generously all over with sea salt, or to taste. Sear it in a hot pan with a little oil until evenly browned.
Add the crushed garlic cloves and rosemary sprigs to the pan so the meat absorbs their aroma. Then remove the meat and let it cool completely. -
To prepare the mushroom duxelles: Finely chop the mushrooms and fry them slowly in a large pan without additional oil until all the moisture has evaporated and a compact, aromatic mushroom mass is formed.
Finely dice the shallots, add them to the mushrooms and sauté for about 2 minutes. Season with salt and pepper and set aside to cool. -
Rolling up the Wellington: Unroll the puff pastry and spread the cooled mushroom mixture evenly over it. Place the meat in the center and roll it up with light pressure. Seal the edges well to prevent anything from leaking out during baking.
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Brush & Bake: Whisk the egg yolks and brush the puff pastry evenly over the outside. Place the Wellington on a baking sheet and bake for approximately 30–40 minutes until golden brown – depending on how pink you like the meat. Tip: Use a meat thermometer to check the internal temperature reaches 52–54 °C .
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Let it rest: Allow it to rest for a few minutes before cutting so that the meat juices can settle.
Thanks Felix's Cookbook for the great recipe!
