Time: 1 Hour
For the Dough:

• 1 Wagyu beef fillet (approximately 1kg)
• 500g Short crust Pastry
• 250g Mushrooms, finely chopped
• 1 Onion, finely diced
• 2 Garlic cloves, minced
• 2 tbsp Wagyu tallow
• 2 tbsp Dijon mustard
• 4 slices Prosciutto
• 1 Egg, beaten (for egg wash)
• Salt and pepper to taste

Tbsp = Tablespoon

Directions

Prepare the Beef Fillet:

• Season the Wagyu beef fillet with salt and pepper.
• Light the COBB with a CobbleStone. When the CobbleStone is grey, place the Frying Dish and lid on the COBB and preheat for 10 minutes.
• Place the Wagyu tallow in the Frying Dish and sear the fillet on all sides until browned (about 2-3 minutes per side).
• Remove from heat and brush with Dijon mustard while still warm.
• Let it cool

Make the Sautéed Mushrooms:

• In the same Frying Dish, add a little more Wagyu tallow if needed.
• Sauté the onions until translucent, then add garlic and mushrooms.
• Cook until the mix
• Let the mushroom mixture cool.

Assemble the Wellington:

• Roll out the short crust pastry on a floured surface to a thickness of about 5mm.
• Lay out the prosciutto slices on the pastry, overlapping slightly.
• Spread the sautéed mushrooms evenly over the prosciutto.
• Place the seared beef fillet on top of the mushroom layer.
• Wrap the pastry around the beef, trimming any excess. Seal the edges by pressing firmly.

  Time to bake:

• Preheat the Griddle+ for 5 minutes.
• Brush the pastry with a beaten egg to create a golden crust and use a sharp knife to score the pastry lightly for decoration.
• Place the Wellington on the Griddle+ and cook with the lid on for approximately 25-30 minutes for medium-rare, or until the pastry is golden and crisp.

  Rest and Serve:

• Let the Beef Wellington rest for 10 minutes before slicing.
• Serve in thick slices with your favourite sides.

  Feel free to adjust the seasoning and ingredients to your liking!