Fullblood Wagyu Beef Wellington

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For a sophisticated entrée, this Fullblood Wagyu Beef Wellington recipe is flawless. The highly-marbleized, Fullblood Wagyu Filet Mignon Steak is lightly seasoned, pan-seared to perfection, and cooled, allowing the juices to redistribute. This tender filet is then wrapped in a puff pastry, stuffed with ham and a duxelles mixture, and baked, leaving you with the most quintessential taste.

1 lb. Double 8 Cattle Company Fullblood Wagyu Filet Mignon Steak
1 Puff Pastry
2 cups Mushrooms ( minced )
1 oz. Truffle Shavings
1 Shallot ( minced )
4 Garlic Cloves ( minced )
1 tbsp. Rosemary ( minced )
1 tbsp. Chives ( minced )
1/2 cup Brandy
English Mustard
6 slices Parma Ham
1 Egg ( beaten )
3 tbsp. Olive Oil
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )

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...


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Nutritions

Calories
2336

Sodium
6438mg
268% DV

Fat
106g
163% DV

Protein
91g
183% DV

Carbs
211g
71% DV

Fiber
79g
319% DV