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...
See the full directions on my site

Nutritions

Calories
2336

Sodium
6438mg
268% DV

Fat
106g
163% DV

Protein
91g
183% DV

Carbs
211g
71% DV

Fiber
79g
319% DV

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