Whole Freedown Hills Olive Fed Wagyu Fillet
Wagyu Fillet runs from the middle of the cow to the round and is the most tender cut of beef as it does the least amount of work, meaning a lean and less marbled piece as a result. Our own Olive fed Wagyu is an equilibrium between traditional buttery long-lasting finishes found with Japanese Wagyu and the more beefy, iron flavours of Grass-fed UK beef. The olive feed creates an umami taste to the beef, a sumptuous savoury flavour adding depth and richness.
A whole fillet will provide roughly 10 Fillet steaks, a Chateaubriand and a Tail Fillet steak. Once cut these can be kept in the freezer, ready to use for a special occasion. The Chateaubriand is great for making a Sunday Roast, or a Beef Wellington. The steaks providing a beautiful medallion, a perfect accompaniment to sautéed greens and roasted herbed sweet potatoes.
As mentioned Beef Wellington is an ideal dish for this particular cut, with the Chateaubriand, or even the centre cut of the whole fillet, being a perfect size. A rich mushroom duxelles encasing the beef fillet, wrapped up with sumptuous pancetta all perfectly enveloped in crisp golden brown puff pastry looks like a masterpiece and will wow even the fussiest of guests. Try our team's recipe out below
250g Fresh Chestnut Mushrooms
250g Fresh Porcini/Shitake/Morel Mushrooms or 60g dried
4 Bananas or Echalion Shallots
5 Garlic Cloves
2 tbsp Salted Butter
2 tbsp Chopped Thyme
2 tbsp Chopped Rosemary
Ground Black Pepper
Good glug of Sherry or Red Wine
900g Centre Cut Beef Fillet
15 Slices Pancetta
2 tbsp Dijon Mustard
400g All Butter Puff Pastry
Firstly make the Mushroom Duxelles, this can be made in advance and kept in the freezer.
Finely chop the shallots and in a large pan add half of the butter on medium heat, sweat the shallots until translucent and no bite when pushed. Add in finely chopped garlic and the herbs. Stir well, releasing all of those beautiful flavours.
Finely chop the mushrooms, if using dried mushrooms follow the instructions on the packet beforehand. Add the mushrooms into the pan and mix well.
Add in the glug of sherry or red wine, whichever you prefer or have at hand.
Reduce the heat, add in the rest of the butter and let cook out for about 12-15 minutes, or until all the liquid has gone.
Season with the salt and pepper to taste.
Remove from the heat, and allow to cool. Move onto a flat baking tray to speed this process along if needed.
Now to cook the beef, make sure your centre cut of fillet is up to room temperature prior. This will take about an hour from chilled or longer if from frozen. Season with salt and a little oil.
Heat a heavy based frying pan and sear the fillet on each side for 3 minutes, or until browned on all sides.
Remove from the heat and allow to cool for about 10-15 minutes.
Rub the Dijon mustard over the cooled fillet.
Chill in the fridge for 10 minutes.
Now time to assemble the Wellington. Lay two pieces of cling film, about 2 inches wider than the beef fillet, and the same with grease-proof paper. Lay out the pancetta, so it slightly overlaps each other, just wider than the fillet. Spread the cooled mushroom duxelles gently over the pancetta.
Place the chilled fillet at the edge of one of the long sides, and using the greaseproof paper and cling film, gently lift up and wrap the pancetta, mushroom duxelles mix tightly around it. Wrap the edges or any overhang from the sides around to make a parcel.
Lay the pastry on a floured surface, and roll out to about ¼ inch thick. Place the pancetta parcel on the pastry and wrap. If you are feeling really creative score a pattern or cut out decorations to stick on.
Liberally cover with egg wash, place on a lined baking tray and cook for about 25 – 30 minutes or until the pastry is golden brown and baked through. If you’re using a thermometer the steak will need to be around 45 degrees for medium-rare.
Leave to rest for 10 – 15 minutes before slicing and serving.