Wagyu Teres Major Beef Wellington

Directions

1. Plan ahead, this recipe requires refrigeration between steps. Season the beef on all sides with salt and pepper. Heat a large skillet over medium heat, and add the oil. Add the beef and brown for 1 minute per side. Remove from heat and cool to room temperature, then cover and refrigerate until ready to assemble.

2. Prepare the mushroom duxelles; In a large skillet over medium-high heat, add the butter and mushrooms, shallots, garlic, sage, thyme, salt, and pepper, and stir with a wooden spoon or spatula, to combine. Cook, reducing the heat if needed, stirring frequently, until most of the moisture the mushrooms has released evaporates, the mixture reduces, and may start to stick to the bottom of the pan, about 15 minutes. Transfer the mushroom duxelles to a plate or dish to cool to room temperature, then cover and refrigerate for a minimum of 1 hour or until ready to assemble.

3. Assemble the interior, this step can be completed up to two days in advance; lay a large piece of plastic wrap on a work surface. Place a slice of prosciutto on the plastic wrap with the long side is running from top to bottom, and each overlapping slightly next to it, so the four pieces are connected into one large rectangle. [ie: IIII ]. Place half of the mushroom duxelles in the center of the prosciutto, leaving a 1-inch border around the edges, use a spoon or offset spatula to spread the duxelles into a thin rectangle. Add 1 tablespoon of Dijon on the mushroom layer and spread thinly. Top with 1 piece of the chilled Teres Major. Using the plastic wrap to help, roll the prosciutto layer around the beef, and fold in the sides to secure, and seal at the bottom. Ensure the plastic wrap is not rolled inside the prosciutto layer, then wrap tightly and repeat for the other piece of Teres Major. These can be refrigerated for up to two days at this point before proceeding, but should be refrigerated for a minimum of 1 hour.

4. When ready to cook, preheat the oven to 400°F.

5. Assemble the pastry layers; Prepare an egg wash, in a small bowl, whisk one egg until smooth. Line a rimmed baking sheet with parchment paper for easy cleanup. Remove the beef from the refrigerator and discard the plastic wrap.

6. Lay a single layer of phyllo dough on a work surface, and place one of the beef and prosciutto rolls in the center. Roll it up and trim any overhang of the dough and fold in the edges. Repeat with the second piece of phyllo dough and beef.

7. Lay out a single sheet of puff pastry on a work surface. Brush 3 edges with a 1-inch border using the egg wash. Place the phyllo wrapped beef in the center of the pastry and roll the side of the unbrushed pastry around the beef toward the egg wash, use the egg wash to secure the dough to itself, pressing the dough together at the seam, and then folding in on the sides. Place the pastry and beef, seam-side down on the prepared baking sheet. Brush with a thin layer of egg wash. Repeat for the second piece of beef. If desired, use the remaining sheet of puff pastry divided in half to use part for each piece, cut slits to create a lattice, or other décor, and place on the beef-wrapped puff pastry, and brush with additional egg wash.

8. Place the baking sheet on a rack in the center of the oven and bake, rotating the baking sheet about half way through cooking, until the pastry is puffed and egg wash is a deep golden color, and the interior of the beef reaches 125°F on a probe thermometer inserted from the end toward the center of the beef, 30 to 35 minutes.

9. Remove the Wellingtons from the oven and let rest for at least 10 minutes. Use a serrated bread knife for best results, slice into 1 1/2 -inch thick pieces and serve warm. Enjoy!