An ultra-luxe take on the classic Beef Wellington, this show-stopping centrepiece is crafted with the finest Wagyu Australia has to offer - Stone Axe Fullblood Wagyu with a marbling score of 9+.
Inside, an impossibly tender Wagyu eye fillet is encased in a rich, savoury blend of mushrooms and fine herbs, layered with delicate prosciutto, and enveloped in golden, buttery puff pastry.
Finished with an elegant latticework, this Wellington doesn’t just look exquisite; every slice offers layers of juicy, melt-in-your-mouth Wagyu, earthy mushrooms, and flaky pastry.
A centrepiece that’s as delicious as it is stunning, perfect for a Christmas feast to remember.
Serves 4-5 people
INGREDIENTS:
- 1 Vic's Wagyu Wellington
- 1 egg
PREP TIME:
15 minutes
COOKING TIME:
35 minutes
REST TIME:
10 minutes
COOKING INSTRUCTIONS:
- Remove the wellington from the fridge 30 minutes before cooking to allow it to come to room temperature.
- Preheat the oven to 220°C (fan forced).
- Whisk the egg in a bowl until egg white and egg yolk are mixed evenly.
- Place the wellington on a baking tray lined with baking paper and brush over the outside of the pastry carefully and evenly with the egg wash. You do not need to use all the egg mixture. An even coating is all that is required.
- Place in oven (position your oven racks so the wellington sits in the centre of the oven).
- This wellington is best served medium-rare – the internal temperature will read 52°C on a meat thermometer. The pastry will be golden brown.
- Cooking time is roughly 35 minutes.
- Set aside and rest for 10 minutes.
- Thickly slice to serve.
Please be aware that this is a guide only. All ovens work slightly differently and this should be taken into consideration.