Fullblood Wagyu Beef Wellington Marble Score 9+ Stone Axe - Boujee Dinner Bundle
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.
Feeds two people.
Our Vic's Kitchen Creamy Mash Potato and Red Wine Jus are frozen to preserve peak freshness and quality. Product will be delivered partially or fully thawed. Keep refrigerated at or below 5°C and consume by the indicated fresh best before date. Do not refreeze.
Available for delivery from Tuesday 4th of August.
Cooking Instructions:
- Preheat your fan-forced oven to 210°C.
- Line a baking tray with greaseproof paper and place the Wellington on top.
- 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
Beef (50.4%), Puff Pastry (27.9%) [WHEAT flour, water, margarine (vegetable oil, water, salt, SOY lecithin (SOYA), food acid, antioxidant)], Mushrooms, Brown, Raw (10.9%), EGG (7.8%), Shallot (1.6%), Unsalted Butter (1.6%) [Butter (MILK)]
