Wagyu Beef Wellington

Try a Cross Creek Ranch twist on this amazing Beef Wellington recipe using Wagyu or American Wagyu Beef! This amazing recipe will leave your mouth and tummy in a food coma!

Ingredients

3 pounds center-cut Cross Creek Wagyu tenderloin roast
2 ounces pancetta or bacon, finely chopped (1/4 cup)
2 tablespoons unsalted butter
12 ounces mushrooms, a mix of different varieties such as cremini, white, shitake, chanterelles, or oyster, very finely chopped
1 shallot, diced
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves
2 teaspoons dry sherry or dry vermouth Kosher salt and black pepper
2 tablespoons Dijon mustard
10 to 12 thin slices prosciutto
1 large egg
16 ounces puff pastry, thawed

Instructions

Tip: You will need a full pound of puff pastry to cover all the meat, so if your package weighs less, you'll need to supplement with another package.

Using kitchen twine, tie the tenderloin into a 12-inch log, folding the thinner end onto itself.
Place pancetta in a cold 12-inch skillet. Cook over medium heat, stirring occasionally, until pancetta starts to brown, 5 to 7 minutes.
Add butter, raise heat to high, and stir in mushrooms and shallot. Cook util the liquid released by the mushrooms has cooked off, 4 to 7 minutes. Reduce heat to medium and continue to cook until mushrooms are browned, stirring frequently, another 18 to 23 minutes (mushrooms should be a deep golden color for the best flavor). Scrape bottom of skillet as necessary to prevent burning.
If the pan looks dry, drizzle in a little olive oil, then stir in garlic and thyme leaves. Cook until fragrant, another 1 to 2 minutes. Stir in sherry scraping up the browned bits on the bottom of the pan. Scrape mixture into a bowl to cool.
In the same skillet, heat 2 tablespoons olive oil over medium-high. Season beef generously with salt and pepper, then sear on all sides until brown. 1 to 2 minutes per side. Transfer to a plate, and cool slightly. Remove any twine, brush meat all over with mustard.
On a clean work surface, overlap long sheets of plastic wrap (about 15" x 15"). Place prosciutto slices on top to make about a 14" x 14" rectangle, arranging them in an even layer and overlapping the pieces slightly. Spread cooled mushroom mixture on top.
Place beef along one long end of the prosciutto slices and roll prosciutto tightly around beef. Wrap tightly with plastic wrap, twisting both ends like a candy wrapper. Chill in the refrigerator for at least 30 minutes and up to overnight.
Meanwhile, heat oven to 400°F, and line a rimmed backing sheet with parchment paper. In a small bowl, whisk together egg and 1 teaspoon water. Lay puff pastry out on prepared backing sheet, lightly draping over edges. The pastry needs to be at least 14 inches long and 13 inches wide to cover the beef, if it's not, roll out as needed.
Carefully unwrap and place chilled log along the edge of one long side of puff pastry. Roll beef up tightly, then place it seam-side down on the baking sheet. Tuck puff pastry over the ends of the beef to cover them, pinching to seal and folding underneath. Brush top and sides of pastry with egg wash, and use a small sharp knife to cut a few slits into the top of the pastry.
Bake until a thermometer inserted in the center reads 115°F for rare, 25 to 35 minutes. This timing will yield rare pieces at the thicker end medium done pieces at the thinner end of the loin. Remove from oven and let rest for 10 minutes, then slice and serve warm.