Ah, the Instagram influencer of beef. Wagyu is famous for its intense marbling and melting texture.
Here’s the brutal truth: Wagyu is a terrible choice for Beef Wellington. That beautiful fat melts at a lower temperature than regular beef fat.
Your pastry will absorb that liquid gold and become a greasy, heavy mess. You spent $200 on steak just to ruin its best feature. Stick to standard tenderloin; it’s a hero, not a diva.
The Secret Weapon: Choosing Size
Most recipes call for a 2-to-3-pound center-cut tenderloin. That feeds about four to six people with normal appetites.
If you’re feeding a rugby team, buy two smaller pieces instead of one giant monster. A massive tenderloin takes too long to cook and will dry out the outside before the center is done.
Remember: Beef Wellington is about controlled luxury, not brute force. Think of it as the friend who knows when to leave the party.
Beef Wellingtons Recipe : Classic Beef Wellingtons Recipe: How to Make
