"For an elegant meal in the comfort of your own home, we highly recommend this Mushroom Wrapped Wagyu Beef Tenderloin recipe. The Fullblood Wagyu beef tenderloin seared in a cast-iron skillet to a medium-rare finish. The tender beef is layered on cooked chicken mousse, placed in sous vide bath, and torched. This dish is sure to impress!"
Mushroom Wrapped Wagyu Beef Tenderloin
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Recipe Card
ingredients
- 1 pound Double 8 Cattle Company Fullblood Wagyu Tenderloin
- Extra Virgin Olive Oil
- Kosher Salt
- Fresh Ground Black Pepper
Mushroom Duxelle
ingredients
- 1 pound minced Chanterelle Mushrooms
- 2 peeled and minced Shallots
- 2 cloves minced Garlic
- 4 sprigs minced Thyme
- 1 sprig minced Rosemary
- 4 ounces Marsala Wine
- 2 ounces minced Chives
Chicken Mousse
ingredients
- 1 pound cubed Chicken Breast
- 1 Egg
- 200 grams Heavy Cream
- Activa TG
- Extra Virgin Olive Oil
- Kosher Salt and Freshly Ground Black Pepper
Method
Step 1
PREPARING THE FULLBLOOD WAGYU TENDERLOIN Trim Fullblood Wagyu tenderloin to resemble a barrel or log. Season generously with kosher salt and freshly ground black pepper. Sear all sides of the tenderloin in a cast iron skillet on high heat. Place seared tenderloin in cooler/refrigerator until completely chilled.
Step 2
PREPARING THE MUSHROOM DUXELLE Mince the chanterelle mushrooms, shallots, and garlic. Place in a dry skillet with no oil. Cook ingredients over medium heat until all liquid is gone. Add minced rosemary and thyme, as well as the marsala wine. Cook until all liquid is absorbed. Place on a sheet tray, and place in the cooler/refrigerator to chill.
Step 3
PREPARING THE CHICKEN MOUSSE Preheat oven to 325 degrees. Place the cubed chicken breast, egg, and heavy cream in the food processor and run until smooth. Pass mousse through a tamis (strainer). Fold in the mushroom duxelle and minced chives. Season with kosher salt and freshly ground black pepper. Spread mixture on a nonstick silicone baking mat in an even layer 1/8 inch thick. Place in oven at 325 degrees for 3-4 minutes. It should be pliable. Cool down at room temperature.
Step 4
Pull out a good amount of plastic wrap and lay flat on the table. Place the cooked chicken mousse down on plastic wrap. Place Fullblood Wagyu tenderloin on top. Then, remove for a template to see where to trim on the ends. Sprinkle Activa TG (meat glue) on top of mousse. Place tenderloin on top. Using the plastic wrap, begin rolling the mousse until the tenderloin is completely covered. Wrap tightly by twisting both ends. Place in a vacuum seal bag, and seal. Place in a sous vide bath at 129 Fahrenheit for two hours. Remove from bag. Pat dry, and torch with propane torch. Brush with olive oil and season with finishing kosher salt. Cut into portions and serve. Enjoy!