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This is a whole Wagyu tenderloin. It has a marbling score of five plus.
It's a product of Australia but keep in mind that it's a hundred percent
full blood Wagyu. The first step is to open it up and trim it, and once that was
done I was left with three beautiful pieces.
This part I'm going to be using for a different video so stay tuned for that.
To make the most expensive beef wellington in the world I have to remove
this end, and also the next one. I'm going to be
using the middle which is called chateaubriand, it is the best part of the
beef tenderloin. And once I did my first slice,
wow! The marbling is awesome all these little white particles you see
are fat, Usually on a tenderloin there's none of it,
it's completely red, but because it's wagyu it's expected. I kept the seasoning
simple with salt, freshly ground black pepper and
garlic powder. Since this is a thick cut of meat make sure you season
all sides. Since it's now seasoned the next step is to put a beautiful sear on
it. So let's do it!
And that my friends is how you put a beautiful sear on a chateaubriand. As
it's still hot the next step is to spread some dijon mustard. You want to
make sure you cover all sides including the edges, this will give
a nice traditional flavor to your beef wellington. Now if we were making a
traditional beef wellington the next step would be to make a mushroom duxelle,
but my friends this is not a traditional version. Instead of
using the traditional mushroom duxelle, which tastes amazing, I am going to
the next level and that brings us to
truffles. If you are unfamiliar with prices of truffles let me show it to you.
Check this out how about 3,000 a pound. And this little thing here
150 bucks. Let's just get another one 119, as you can see they don't get that cheap.
These are white truffles and since it's so little it's just not
enough to make a beef wellington. Here we have black truffles.
They are a little bit more affordable at a thousand dollars a pound.
Ouch! I tell you one thing these are not cheap. But in the end after digging
throughout all of them I chose four. And this is what they look like. The
taste of black truffle is difficult to explain it is mild, a
mixture of chocolaty, nutty and kind of earthy. I can also
describe with a subtle woody flavor that tastes
a little bit like mushrooms. Like I said it is difficult to explain but something
you gotta taste. The next ingredient will be prosciutto
or parma ham. Parma ham comes out to $8.79,
that's really not that bad for what it is and traditional preshonto at $6.49 is
awesome. But we are making the most expensive version so we can't use this
one. This is the one I'm gonna be using, it's Jamón Iberico at $85.99
pound. Ouch! That hurts just by saying it. This is the most expensive ham in the
world. Wow! So after getting it and bringing the
package to my house I opened it up and this is what it looks like.
If you've never tasted it is sweeter than the regular presunto.
It's also not that salty and the fat is wonderful because it just melts in your
mouth. It is the best hem in the world. Now that
we have all the ingredients ready the next thing is to get some clinch plastic.
Then I put down my iberico jam followed by a thick layer of black truffle.
Then i put my Chateaubriand right on top. The goal here is to use the clinch plastic
to wrap everything around it. Since the Iberico
ham starts melting on contact I decided to use my tweezers.
You don't want to let that go to waste. But being very careful I wrapped
everything around it and made it as tight as possible. The goal in the end is
to have a nice cylinder shape. Now that I'm done it goes in the
refrigerator to firm up for 30 minutes. Using parchment paper i got my puff
pastry. After 30 minutes in the refrigerator it firmed up nicely.
All you have to do is unwrap it and lay it right on top. If you skip putting it
on the refrigerator it would not look like this,
it's just going to completely fall apart on you and that's not what you're
looking for. But now the next thing we gotta do is to wrap
the puff pastry all around. At this stage it does not need to be
perfect it just needs to be even. To make it perfect I like to use clinch
plastic. And it is the same process as we did
before, just wrap it around tightly and squeeze the edges.
That will give you a perfect cylinder. Just like before we want it to firm up
and for that I put it back on my refrigerator for 30 minutes.
The next thing I'm gonna do is for decoration purposes only. Using this tool
here will give me a nice fancy finish of puff pastry. It's pretty
straightforward all you have to do is roll it on top and it will give you a
nice design. By that time my beef wellington was
ready. Since it's nice and firm it is now easy to work with.
Now all there's left to do is to spread some egg wash, and for that I used two eggs
and made sure that I covered the whole thing. To make sure i'm cooking this to
perfection I am going to be using my wireless thermometer. I'm shooting for an
internal temperature of 120 degrees fahrenheit.
But now I say it is enough talking and it is time to cook it. So let's do it!
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All right everybody this is my beef
wellington. What do you think Angel? -I haven't had beef weddington in a while.
-More than a year ago. -I think so yeah. -Exactly. -It'sbeen a long
time. -With that being said this one is quite special.
Yeah? Very special as a matter of fact. -Special
beef wellington which is already special. -Exactly, exactly. So it's
especially all the way to the max. But uh it worked out everything great
I wish the gray band wasn't as big, but when you're pre-searing it and you
sear it really hard with the charcoal you know it gives you
a nice beautiful crust but at the same time it does gives you a
great band. I'm gonna put it real close here to keep it kind of warm for the
family. -Oh this is good steak. -Why? -I can see the
fat. -You can see some marbling in there? -This
kid is learning so much through the years
it's even difficult to fake him or you know try to tell him something
different. Okay i'm excited oh. -You're not gonna get nothing past me.
-Cheers everybody. -Cheers.
Mmmm!
It's so hot!
We got a big bite everybody we gotta chew for a while.
That is so delicious in so many levels that is difficult
to explain. -See like you ruin it. -Why? -Now i go somewhere and I get a beef
wellington and what do I do? I say oh this is amazing it's the best
beef wellington how? -This beef wellington is very, very special Angel you want to
know why. -Because it's a good steak and it's...
-What kind of steak is that? Let's see how good you are.
-Wagyu! -That's right it is a wagyu. Good job everybody.
What else is there? -Is it truffle? -There it is truffle. Can you taste it?
-A little bit. -It is truffle because it's a fresh truffle you don't feel it as
much as the conservative ones remember. -That's why I kind of didn't want to say it.
-It is fresh truffle and we also have iberico ham in there
so it's like -Yeah I tasted that. -You tasted that? It's all the way out you
know, as fancy as he gets everybody. It is a
different level than a regular beef wellington everybody.
Obviously everything is upgraded, the beef is
upgraded, the truffle obviously from the mushroom,
the ham itself, the only thing that is not upgraded
is the pastry. The pastry still the same kind of pastry.
-It's addicting. -Yeah.
-It is addicting. -That's what I would say it's completely addicting.
It's like little pieces of heaven. -Exactly.
-You got the softness and then you got that fluffy like
crunch on the top. -Angel wants a little bit more, I do not blame him
we're gonna share this one here. This one is for the family yeah. So everybody can
try. Guys I hope you guys enjoyed this video.
If it's worth doing a wellington like this?
Absolutely! But for special occasions only because obviously you're gonna go
all out on this one here. I hope you guys enjoyed this video.
If you do enjoy this video, make sure you give it a thumbs up. If you're not a
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Remember if you are interested in anything I use
everything is always in the description down below. Thank you so much for
watching and we'll see you guys on the next one.
Take care everybody bye bye.