Mushroom Wrapped Wagyu Beef Tenderloin

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For an elegant meal in the comfort of your own home, we highly recommend this Mushroom Wrapped Wagyu Beef Tenderloin recipe. The Fullblood Wagyu beef tenderloin seared in a cast-iron skillet to a medium-rare finish. The tender beef is layered on cooked chicken mousse, placed in sous vide bath, and torched. This dish is sure to impress!

1 lb. Double 8 Cattle Company Fullblood Wagyu Tenderloin
Extra Virgin Olive Oil
Kosher Salt
Freshly Ground Black Pepper
Mushroom Duxelle:
1 lb. Chanterelle Mushrooms ( minced )
2 Shallots ( peeled and minced )
2 Garlic Cloves ( minced )
4 SPIRGS Thyme ( minced )
1 SPRIG Rosemary ( minced )
4 oz. Marsala Wine
2 oz. Chives ( minced )
Chicken Mousse :
1 lb. Chicken Breast ( cubed )
1 Egg
200 grams Heavy Cream
Extra Virgin Olive Oil
Kosher Salt
Freshly Ground Black Pepper

PREPARING THE FULLBLOOD WAGYU TENDERLOIN

Trim Fullblood Wagyu tenderloin to resemble a barrel or log. Season generously with kosher salt and freshly ground black pepper.

Sear...

See the full directions on my site

Nutritions

Calories
1859

Sodium
936mg
39% DV

Fat
130g
200% DV

Protein
112g
225% DV

Carbs
73g
24% DV

Fiber
31g
125% DV