Title: Wagyu Beef Wellington Recipe

Title: Wagyu Beef Wellington Recipe

Introduction: Indulge in the ultimate culinary experience with this Wagyu Beef Wellington recipe! Combining the rich flavors of Wagyu beef with a mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust, this dish is sure to impress even the most discerning palates.

Ingredients:

• 1-1.5 kg wagyu beef tenderloin

• Salt and pepper, to taste

• Olive oil, for frying

• 4 tablespoons unsalted butter

• 1 small onion, finely chopped

• 4 cloves garlic, minced

• 8 ounces baby bella mushrooms, finely chopped

• 1/2 cup red wine

• 1 tablespoon fresh thyme, chopped

• 1 tablespoon fresh parsley, chopped

• 8 ounces foie gras, cut into 1/4-inch slices

• 6-8 slices prosciutto

• 2 sheets puff pastry, thawed

• 2 egg yolks, beaten

• Fresh thyme and parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Season the wagyu beef tenderloin with salt and pepper. Heat a large frying pan with olive oil over high heat and sear the beef on all sides until browned. Remove the beef from the pan and set it aside to cool.

3. In the same pan, melt the butter over medium heat. Add the onion and garlic and cook until soft and translucent. Add the chopped mushrooms and cook until all the liquid has evaporated. Stir in the red wine and cook until the mixture is thickened. Add the thyme and parsley, then set the mushroom duxelles aside to cool.

4. Lay a large piece of plastic wrap on a flat surface. Arrange the prosciutto slices on the plastic wrap, overlapping slightly to create a rectangle large enough to wrap around the beef. Spread the mushroom duxelles over the prosciutto, leaving a small border around the edges.

5. Place the cooled wagyu beef tenderloin in the center of the mushroom duxelles and top it with the foie gras slices. Use the plastic wrap to help roll the prosciutto and mushroom mixture around the beef, encasing it completely. Wrap tightly in the plastic wrap and refrigerate for at least 30 minutes.

6. Roll out the puff pastry sheets on a lightly floured surface to create a large rectangle. Unwrap the beef and place it in the center of the pastry. Brush the edges of the pastry with egg yolk and fold the pastry over the beef, sealing the edges by pressing them together.

7. Place the beef Wellington seam-side down on a baking sheet lined with parchment paper. Brush the top of the pastry with egg yolk and make small slits to allow steam to escape during cooking.

8. Bake the beef Wellington in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the beef reaches an internal temperature of 125°F (52°C) for medium-rare or 130°F (54°C) for medium.

9. Remove the beef Wellington from the oven and let it rest for 15-20 minutes before slicing and serving. Garnish with fresh thyme and parsley.

Enjoy this exquisite Wagyu Beef Wellington, a true masterpiece of culinary delight!