Vic's Wagyu Wellington - 650g

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.

A centrepiece that’s as delicious as it is stunning.

Serve alongside our Red Wine Jus or  Edmond Fallot Horseradish Mustard.

Available for delivery from Tuesday 25th February.

Allergens

Contains Gluten, Wheat, Egg, Milk, Soy.

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.