Wagyu Beef Wellington with Mushroom Duxelles

Beef Wellington is the height of culinary elegance, often reserved for special occasions. When made with Wagyu, the result is nothing short of decadent — buttery, tender beef wrapped in golden puff pastry, layered with savory mushroom duxelles and salty prosciutto. It’s rich, dramatic, and undeniably luxurious.

We recommend using sirloin as its shape and exquisite marbling make it ideal for the centrepiece of a beef wellington. Explore our selection of sirloins to create your wellington!

Ingredients

• 500g Wagyu tenderloin or eye fillet (trimmed)
• Salt and pepper
• 2 tbsp olive oil
• 200g mushrooms (cremini + shiitake), finely chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tsp thyme
• 6 slices prosciutto
• 1 sheet puff pastry (thawed)
• 1 egg yolk (for egg wash)
• Dijon mustard

Cooking Steps

1. Sear Wagyu: Pat dry, season well, and sear all sides in hot oil (about 1 minute per side). Cool completely, then brush with Dijon.
2. Make duxelles: Sauté mushrooms in butter until all moisture evaporates. Add garlic and thyme; cook until paste-like. Cool.
3. Wrap in prosciutto: Lay prosciutto on plastic wrap, spread mushroom mix on top, and place Wagyu in center. Roll tightly and chill 15 mins.
4. Wrap in pastry: Roll out puff pastry, remove plastic wrap from beef, and encase fully in pastry. Seal edges and chill again for 15 minutes.
5. Bake: Brush with egg wash. Bake at 200°C for ~25–30 minutes or until golden and center reaches 50–52°C (medium rare). Rest before slicing.

Cooking Tips

• Always let Wagyu cool completely before wrapping.
• Rest the final baked Wellington for 10 minutes before slicing to retain juices.
• If using store-bought pastry, choose all-butter for better texture and flavor.

Serving Suggestions

Serve thick slices with red wine jus, potato gratin, or glazed baby carrots. Perfect with a full-bodied Cabernet or Syrah.