Indulge in a luxurious Wagyu Beef Wellington, an exquisite dish combining premium Wagyu eye fillet steak, earthy mushrooms, and vibrant spinach, all enveloped in golden puff pastry. Enhanced with a touch of Dijon mustard, this dish is complemented by a rich beef red wine jus. Perfect for special occasions, this recipe promises a gourmet experience that delights with every bite.
Nutrition per serving
- Calories 427
- Fat 31.8g
- Saturates 11.1g
- Proteins 22.3g
- Carbs 11.8g
- Sugars 0.1g
- Salt 211.1mg
- Fibres 0.5g
Ingredients
- 400g Wagyu eye fillet steak
- 10g Dijon mustard
- 400g Button mushroom, finely chopped.
- 200g Large spinach leaves
- 4 sheet puff pastry.
- 40ml dry Red wine
- 500ml beef stock
- 200g Swiss mushroom
- 2 ea Small shallots ( finely chopped)
- 20ml Thicken cream
- 2 Eggs
Instructions
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Step 1
For Wagyu Beef fillet:
- Preheat a frying pan
- Cut the eye fillet into half, then season with salt and pepper.
- Seal the eye fillet in the pan for both sides.
- Once sealed, using a pastry brush, brush the steak with Dijon mustard
- Keep uncovered in the fridge for later
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Step 2
For spinach:
- Preheat a pot of water with salt and a touch of oil
- Blanch the spinach in a 5-second flash in the ice-cold water
- Then strain the water, pat dry the spinach then place in the fridge for later
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Step 3
For mushroom Duxelles:
- Chop all the mushroom
- Preheat a frying pan, no oil place mushroom in the pan
- Cook until the mushroom becomes darker and liquid all comes out from the mushroom.
- Place a piece of kitchen paper on the tray then place the mushroom on top.
- We want mushrooms to be as dry as possible.
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Step 4
To assemble the Wellington:
- Using kitchen cling wrap
- Place spinach first on the cling wrap
- Place mushroom puree on top of spinach
- Place steak on top of mushroom then cover with more mushroom purée
- Then cover the mushroom purée with more spinach
- Using cling wrap, wrap the whole thing and set it inside the fridge for later
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Step 5
For puff pastry
- Make egg wash mixture by only using 2 egg yolks.
- Using 1 pcs puff pastry, place Wagyu in the middle of the pastry
- Then using another pastry, cover it, and push all the excess air out.
- Using a pastry cutter or a knife, cut extra pastry off.
- Repeat the process one more time for another pithivier.
- Brush the pastry using egg wash all round
- Preheat the oven to 210 degrees
- Cook the pithivier for 8 -10 mins until the pastry is golden brown.
- Rest the meat for 8 mins.
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Step 6
For Beef Red wine jus
- Preheat a saucepan, fry the chopped the shallots in the pan
- Add sliced mushroom, deglazed with red wine
- Place beef stock to be reduced to half then add 20 ml of fresh cream.