Wagyu Beef Wellington for 2-4 people

Chef Brandon learnt the art of making Beef Wellington from his time working with Gordon Ramsay and heading up London House & Bread Street Kitchen. Our Wagyu Beef Wellington is made from Wagyu Tendelroin, encased with mushroom duxelle and seasoned pancake , wrapped in Puff Pastry. The Beef has been sous vide cooked until medium rare and will be perfect every time.

Instructions:

• Defrost in your fridge overnight then allow to get to room temperature for approximately 2 hours

• Preheat oven to 200c with tray in the oven getting hot

• Remove from bag and baking paper, 10 mins before cooking

• Place wellington on hot tray and bake for 16 mins

• Once baked, rest on cake rack for 15 mins (longer resting for more well done)

• Place back in oven for 5 mins

• Serve by slicing it using a serated knife into 4 pieces

• Serves 2-4 people (600-700 grams total weight)

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