Wagyu Wellington
Wagyu Wellington
Ingredients
For the Wagyu
- 1 Wagyu tenderloin, (8-ounce)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon Cowboy Crust seasoning, or to taste
- 2 tablespoons olive oil, for searing
- 1 tablespoon butter, for basting
- 1 tablespoon Dijon mustard, optional, for spreading
For the Duxelles
- 2 shallots, finely diced
- 8 ounces cremini mushrooms, finely diced
- 2 tablespoons brandy
For Assembly
- 2 ounces Jamon Iberico, thinly sliced
- 1 cup fresh spinach leaves, packed
- 1 sheet puff pastry, thawed, large enough to wrap the roll
- 1 egg, beaten, for egg wash
Instructions
- 1
Season the 8-ounce Wagyu tenderloin generously on all sides with salt, freshly ground black pepper, and Cowboy Crust seasoning. Ensure an even coating.
⏱️ 5 min
- 2
Heat olive oil in a skillet over medium-high heat until shimmering. Sear the seasoned Wagyu tenderloin on all sides until a deep golden-brown crust forms, about 2-3 minutes per side. During the last minute of searing, add the butter to the pan and baste the tenderloin. Remove the tenderloin from the skillet and let it rest on a cutting board. If using, spread the Dijon mustard evenly over the seared tenderloin while it's still warm.
⏱️ 10 min
- 3
In the same skillet (without cleaning), add the finely diced shallots and sauté over medium heat until softened, about 3-4 minutes. Add the finely diced mushrooms and cook, stirring occasionally, until all the moisture has evaporated and the mushrooms are deeply browned, about 8-10 minutes. Deglaze the pan with brandy, scraping up any browned bits from the bottom. Cook until the brandy has evaporated, then remove the duxelles from the heat and let it cool completely.
⏱️ 15 min
- 4
Lay a large piece of plastic wrap on a clean work surface. Arrange the slices of Jamon Iberico in an overlapping rectangle, large enough to fully encase the tenderloin. Spread the cooled mushroom duxelles evenly over the Jamon Iberico. Layer the fresh spinach leaves over the duxelles.
⏱️ 5 min
- 5
Place the seared Wagyu tenderloin at one end of the Jamon Iberico, duxelles, and spinach layer. Carefully roll the Jamon Iberico, duxelles, and spinach around the tenderloin, using the plastic wrap to help create a tight, even log. Twist the ends of the plastic wrap to secure the roll tightly. Refrigerate for at least 30 minutes to allow the roll to firm up.
⏱️ 5 min
- 6
Preheat your oven to 400°F. On a lightly floured surface, unroll the thawed puff pastry. Carefully unwrap the chilled Wagyu roll from the plastic wrap and place it in the center of the puff pastry. Wrap the puff pastry around the Wagyu roll, trimming any excess pastry and sealing the edges tightly with a little water or egg wash. Place the Wellington seam-side down on a baking sheet lined with parchment paper.
⏱️ 10 min•🌡️ 400
- 7
Brush the entire surface of the puff pastry with the beaten egg wash. You can score the top of the pastry with a sharp knife in a decorative pattern, being careful not to cut all the way through. Bake for 20-25 minutes, or until the pastry is golden brown and the internal temperature of the Wagyu reaches your desired doneness (125-130°F for rare, 130-135°F for medium-rare).
⏱️ 25 min•🌡️ 400
- 8
Remove the Wagyu Wellington from the oven and let it rest for at least 5 minutes before slicing and serving. This allows the juices to redistribute, ensuring a tender and flavorful result.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Wagyu Wellington
For the Wagyu
- 1 Wagyu tenderloin, (8-ounce)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon Cowboy Crust seasoning, or to taste
- 2 tablespoons olive oil, for searing
- 1 tablespoon butter, for basting
- 1 tablespoon Dijon mustard, optional, for spreading
For the Duxelles
- 2 shallots, finely diced
- 8 ounces cremini mushrooms, finely diced
- 2 tablespoons brandy
For Assembly
- 2 ounces Jamon Iberico, thinly sliced
- 1 cup fresh spinach leaves, packed
- 1 sheet puff pastry, thawed, large enough to wrap the roll
- 1 egg, beaten, for egg wash
Instructions
- 1
Season the 8-ounce Wagyu tenderloin generously on all sides with salt, freshly ground black pepper, and Cowboy Crust seasoning. Ensure an even coating.
⏱️ 5 min - 2
Heat olive oil in a skillet over medium-high heat until shimmering. Sear the seasoned Wagyu tenderloin on all sides until a deep golden-brown crust forms, about 2-3 minutes per side. During the last minute of searing, add the butter to the pan and baste the tenderloin. Remove the tenderloin from the skillet and let it rest on a cutting board. If using, spread the Dijon mustard evenly over the seared tenderloin while it's still warm.
⏱️ 10 min - 3
In the same skillet (without cleaning), add the finely diced shallots and sauté over medium heat until softened, about 3-4 minutes. Add the finely diced mushrooms and cook, stirring occasionally, until all the moisture has evaporated and the mushrooms are deeply browned, about 8-10 minutes. Deglaze the pan with brandy, scraping up any browned bits from the bottom. Cook until the brandy has evaporated, then remove the duxelles from the heat and let it cool completely.
⏱️ 15 min - 4
Lay a large piece of plastic wrap on a clean work surface. Arrange the slices of Jamon Iberico in an overlapping rectangle, large enough to fully encase the tenderloin. Spread the cooled mushroom duxelles evenly over the Jamon Iberico. Layer the fresh spinach leaves over the duxelles.
⏱️ 5 min - 5
Place the seared Wagyu tenderloin at one end of the Jamon Iberico, duxelles, and spinach layer. Carefully roll the Jamon Iberico, duxelles, and spinach around the tenderloin, using the plastic wrap to help create a tight, even log. Twist the ends of the plastic wrap to secure the roll tightly. Refrigerate for at least 30 minutes to allow the roll to firm up.
⏱️ 5 min - 6
Preheat your oven to 400°F. On a lightly floured surface, unroll the thawed puff pastry. Carefully unwrap the chilled Wagyu roll from the plastic wrap and place it in the center of the puff pastry. Wrap the puff pastry around the Wagyu roll, trimming any excess pastry and sealing the edges tightly with a little water or egg wash. Place the Wellington seam-side down on a baking sheet lined with parchment paper.
⏱️ 10 min•🌡️ 400 - 7
Brush the entire surface of the puff pastry with the beaten egg wash. You can score the top of the pastry with a sharp knife in a decorative pattern, being careful not to cut all the way through. Bake for 20-25 minutes, or until the pastry is golden brown and the internal temperature of the Wagyu reaches your desired doneness (125-130°F for rare, 130-135°F for medium-rare).
⏱️ 25 min•🌡️ 400 - 8
Remove the Wagyu Wellington from the oven and let it rest for at least 5 minutes before slicing and serving. This allows the juices to redistribute, ensuring a tender and flavorful result.
⏱️ 5 min