
Wagyu Beef Wellington
Japan meets Britain
Beef Wellington, Beef Wellington. Who doesn't get excited when you see the name on menu at a restaurant if you are a big beef lover. Crispy pastry, succulent beef inside, bursting juicy gravy flavour in your month. Such a perfect dinner. Yet we love spoiling our Wagyu lovers. To Take you to the next level, we'd like to introduce a quick and easy Wagyu Beef Wellington recipe! Itadakimasu!
SERVES: 3 COOKS IN: 80 MINUTES DIFFICULTY: AVERAGE
Ingredients
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300g Kobe / Wagyu Block (Fillet, Sirloin, Rib or Chuck Roll)
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5 Slices Parma Ham
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2 Puff Pastry Sheets, thawed if frozen
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1 tbsp Olive Oil
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1 tbsp Grated Garlic (Garlic Paste)
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1 tsp Sea Salt
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1 tsp Black Pepper
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1 tsp Rosemary
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1 Egg Yolk
Method
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Take out Kobe or Wagyu beef from a fridge and bring it to room temperature. Brush with olive oil and season with salt and pepper.
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Heat a large frying pan on high. Sear the beef for 4 mins in total, turning regularly with tongs. Remove to a tray. Wrap the foil up around the beef and rest it for 15 mins.
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Heat oven to 200°C (180ºC fan).
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Remove the foil. Spread garlic and rosemary and snugly wrap the parma ham around the beef.
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Spread out puff pastry and roll it into a rectangle that will cover the beef, using cling film to wrap tightly. Remove cling film. Transfer the roll to a large baking tray lined with greaseproof paper. Crimp edges with a fork to seal well. Pierce the puff pastry lightly with a fork.
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Beat the egg yolk and brush the puff pastry’s edges, and the top and sides of the roll.
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Bake until pastry is golden and the centre registers 50ºC for medium-rare, about 15 to 20 mins. Let rest 10 mins before serving.
You can also wrap chopped chestnut mushrooms around the beef to make it more traditional.