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Wagyu Beef Wellington

Japan meets Britain

If you're a big beef lover, then you know how exciting it is to see Beef Wellington on a restaurant menu. The crispy pastry, succulent beef, and juicy gravy bursting with flavor make for a perfect dinner. But why not take it up a notch for all the Wagyu lovers out there? We've got a quick and easy Wagyu Beef Wellington recipe that will leave your taste buds craving for more. Get ready to indulge and enjoy! Itadakimasu!




  • 300g Kobe / Wagyu Block (Fillet, Sirloin, Rib or Chuck Roll)

  • 5 Slices Parma Ham

  • 2 Puff Pastry Sheets, thawed if frozen 

  • 1 tbsp Olive Oil

  • 1 tbsp Grated Garlic (Garlic Paste)

  • 1 tsp Sea Salt

  • 1 tsp Black Pepper

  • 1 tsp Rosemary

  • 1 Egg Yolk

  1. Take the Wagyu beef out of the fridge and let it come to room temperature. Brush it with olive oil and season it with salt and pepper.

  2. Heat a large frying pan over high heat. Sear the beef for 4 minutes in total, turning it regularly with tongs. Remove it to a tray, wrap it in foil, and let it rest for 15 minutes.

  3. Preheat your oven to 200°C (180°C fan).

  4. Remove the foil from the beef. Spread garlic and rosemary over it, and wrap it snugly with parma ham.

  5. Roll out puff pastry into a rectangle that will cover the beef. Use cling film to wrap the pastry tightly around the beef, and then remove the cling film. Transfer the roll to a large baking tray lined with greaseproof paper, and crimp the edges with a fork to seal well. Pierce the puff pastry lightly with a fork.

  6. Beat the egg yolk and brush the edges of the puff pastry, as well as the top and sides of the roll.

  7. Bake until the pastry is golden and the centre registers 50°C for medium-rare, about 15 to 20 minutes. Let it rest for 10 minutes before serving.

For a more traditional version, you can wrap chopped chestnut mushrooms around the beef before wrapping it in parma ham. Enjoy!

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