You guys picked a Wagyu Wellington for my wife 💀

Ingredients

• 8 oz Wagyu Beef Tenderloin (center‑cut, trimmed of excess fat, room temperature)
• 1 sheet Puff Pastry Sheet (thawed if frozen, kept cold until use)
• 8 oz Mushrooms (finely chopped; cremini or button work well)
• 1 Shallot (minced)
• 1 Garlic Clove (minced)
• 1 tsp Fresh Thyme (leaves only)
• 2 tbsp Unsalted Butter (divided; 1 tbsp for duxelles, 1 tbsp for sauce)
• 1 tbsp Olive Oil (for searing beef)
• ½ tsp Salt (kosher or sea salt, use sparingly)
• ¼ tsp Black Pepper (freshly ground)
• 1 Egg (beaten, for egg wash)
• ½ cup Red Wine (dry, full‑bodied (e.g., Cabernet Sauvignon))
• ½ cup Beef Stock (low‑sodium)
• 2 tbsp Cold Water (to adjust sauce consistency)

Instructions

1. Season and Sear the Beef

   Pat the Wagyu tenderloin dry, season lightly with salt and pepper, then sear in a hot skillet with olive oil over medium‑high heat for about 2 minutes per side until a deep brown crust forms. Transfer to a plate and let rest while you prepare the duxelles.

   Time: PT5M

   Temperature: medium‑high

2. Make Mushroom Duxelles

   In the same skillet, add 1 tbsp butter, then sauté minced shallot, garlic, and chopped mushrooms until the mixture is dry and caramelized, about 8 minutes. Stir in thyme, season with a pinch of salt, and set aside to cool.

   Time: PT8M

   Temperature: medium

3. Wrap Beef with Duxelles

   Lay a sheet of plastic wrap on the work surface, spread the cooled duxelles in a rectangle, place the seared beef in the center, and tightly roll using the plastic wrap to form a tight log. Chill for 10 minutes to set the shape.

   Time: PT10M

4. Prepare Puff Pastry

   On a lightly floured surface, roll the puff pastry sheet into a rectangle large enough to encase the beef log. Brush the pastry with beaten egg wash.

   Time: PT5M

5. Encase Beef in Pastry

   Place the chilled beef log onto the pastry, fold the edges over, and seal, trimming any excess. Use a fork to crimp the seam and create decorative patterns on top if desired. Brush the entire parcel with more egg wash.

   Time: PT5M

6. Bake the Wellington

   Transfer the pastry‑wrapped beef onto a parchment‑lined baking sheet. Bake in a pre‑heated oven at 400°F for 20‑25 minutes, or until the pastry is golden brown and the internal meat temperature reaches 130°F for medium‑rare.

   Time: PT25M

   Temperature: 400°F

7. Rest the Wellington

   Remove from oven and let rest on a cutting board, loosely tented with foil, for 10 minutes. This allows juices to redistribute and the pastry to set.

   Time: PT10M

8. Prepare Red Wine Reduction

   While the Wellington rests, deglaze the skillet used for searing with ½ cup red wine, scraping up browned bits. Add beef stock and simmer over medium heat until reduced by half, about 6 minutes. Whisk in 1 tbsp cold butter off the heat to finish the sauce; if too thick, stir in cold water a tablespoon at a time.

   Time: PT6M

   Temperature: medium

9. Slice and Serve

   Using a sharp knife, slice the Wellington into 1‑inch thick portions. Plate each slice, drizzle with red‑wine reduction, and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

820

Protein

38g

Carbohydrates

45g

Fat

55g

Fiber

2g