Fullblood Wagyu Beef Wellington Marble Score 9+ Stone Axe - 650g
This ultra-luxe version of the classic Beef Wellington is the epitome of luxury and grandeur. Fusing two amazing brands into one spectacular meal, this hand-made Victor Churchill Wellington uses the finest Wagyu Beef our country has to offer - Stone Axe Fullblood Wagyu with a Marbling Score of 9+.
Beef Wellington celebrates the luxury of Beef Fillet. This carefully prepared eye fillet is entombed with a tasty mix of mushrooms & fine herbs, draped in prosciutto and wrapped in buttery puff pastry. The Wellington is then beautifully finished with delicate lattice work studded with thyme and rosemary. This truely is a piece of food art.
Available for delivery from Tuesday 18th January.
Serving suggestion: Serve alongside our Red Wine Jus or Edmond Fallot Horseradish Mustard.
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.
Preheat oven to 210 degrees Celsius (fan-forced);
Place the Wellington on a baking tray lined with greaseproof paper;
Gently whisk one egg yolk, brush the surface area of the pastry with the egg wash;
Best served medium rare - the internal temperature will read 52 degrees Celsius on a meat thermometer - the pastry will be golden brown;
Bake for 25 - 30 minutes;
Set aside to rest for 10 minutes. Thickly slice to serve.
650g - Feeds 2 people generously.