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!



  • 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 out Kobe or Wagyu beef from a fridge and bring it to room temperature. Brush with olive oil and season with salt and pepper.

  2. 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.

  3. Heat oven to 200°C (180ºC fan).

  4. Remove the foil. Spread garlic and rosemary and snugly wrap the parma ham around the beef.

  5. 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.

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

  7. 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.