Vic's Wagyu Wellington - 650g
An ultra-luxe take on the classic Beef Wellington, this show-stopping centrepiece is crafted with the finest Wagyu Australia has to offer - Stone Axe Fullblood Wagyu with a marbling score of 9+.
Inside, an impossibly tender Wagyu eye fillet is encased in a rich, savoury blend of mushrooms and fine herbs, layered with delicate prosciutto, and enveloped in golden, buttery puff pastry.
This Wellington doesn’t just look exquisite; every slice offers layers of juicy, melt-in-your-mouth Wagyu, earthy mushrooms, and flaky pastry.
A centrepiece that’s as delicious as it is stunning.
Serve alongside our Red Wine Jus or Edmond Fallot Horseradish Mustard.
Allergens
Contains Gluten, Wheat, Egg, Milk, Soy.
Available for delivery from Tuesday 3rd June.
Stone Axe Fullblood Wagyu breeding herds are dispersed across several breeding farms in New South Wales and Victoria, all of which are managed by Stone Axe’s own staff. Each property is situated 1000m above sea level, resulting in a climate that enhances conditions for the breeding and raising of Fullblood Wagyu.
The cattle can grow and mature to their potential with access to natural shelter, clean fresh air, water, and pasture, all in a low stress environment. Every Stone Axe Wagyu animal has its own unique identification tag, allowing for careful monitoring of each animal’s development, and traceability across the whole life of the product.
Cooking Instructions:
- Preheat your fan-forced oven to 210°C.
- Line a baking tray with greaseproof paper and place the Wellington on top.
- Lightly whisk one egg yolk and brush it evenly over the pastry.
- Just before baking, reduce the oven temperature to 180°C.
- Bake for 25 to 30 minutes, or until the pastry is a deep golden brown.
- For medium rare, the internal temperature should reach 52°C when measured with a meat thermometer.
- Remove from the oven and rest for 10 minutes before slicing thickly to serve.
650g - Feeds 2 people generously.
