Wagyu Tenderloin Wellington with Berry-Citrus Sauce

This mini Wagyu Wellington is the kind of dish that turns any dinner into a celebration. A perfectly seared 8oz Wagyu tenderloin wrapped in spinach, jamón Ibérico, and a rich mushroom duxelles, all tucked inside a golden puff pastry shell. Finished with a bright raspberry–blueberry citrus sauce, it delivers luxury, elegance, and big holiday energy—without being complicated. Perfect for impressing guests or treating yourself to something unforgettable.

Ingredients 

For the Wagyu Tenderloin

• 1 pack of Campo Grande  Wagyu tenderloin
• 1 pack of Campo Grande Ibérico Jamón 
• Salt
• Freshly cracked black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter (for basting)

For the Duxelles

• 1 tablespoon butter
• 2 shallot, finely minced
• 1 cup finely chopped mushrooms
• 1 tablespoon brandy (for flambéing)
• salt and pepper to taste

For the Wrap

• 1 pack of Campo Grande Iberian ham
• 1 cup Blanched spinach

Berry-Citrus Sauce

• ½  cup raspberries
• ½ cup blueberries
• ½  cup orange juice
• 1 tablespoon lime juice
• 1 tablespoon honey
• Pinch of salt

For the Pastry

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Preparation

1. Season the Wagyu medallion generously with salt and black pepper. Heat olive oil in a skillet over medium-high. Sear the medallion on all sides, about 1 minute per side, until golden. Add butter and baste for 1 minute. Remove and let cool slightly.
2. Melt 1 tablespoon butter in the same pan. Add shallots and cook for 1–2 minutes. Add mushrooms and cook until all moisture evaporates. Add the brandy and flambé carefully. Season with salt and pepper. Cook into a thick paste, then cool completely.
3. Blanch spinach for 15–20 seconds, cool in ice water, and dry very well. Lay a sheet of plastic wrap on the counter. Arrange the jamón slices slightly overlapping. Add a layer of spinach. Place the Wagyu medallion on top and spread a thin layer of duxelles on top of the tenderloin. Roll tightly using the plastic wrap and chill in the fridge for 15-20 minutes.
4. Add raspberries, blueberries, orange juice, lime juice, honey, and a pinch of salt to a small saucepan. Simmer for 10–12 minutes, until reduced and glossy. Strain if you prefer a smoother sauce. Keep warm.
5. Preheat the oven to 400°F. Cut one piece of puff pastry large enough to wrap the Wagyu roll. For the decorative lattice: Use a knife to make long vertical cuts about ¾ inch apart. Then make staggered cuts in between to create a net pattern. Remove the Wagyu from the fridge and unwrap. Wrap it tightly in the main piece of puff pastry. Lay the lattice on top for decoration.
   Brush everything generously with egg wash.
   
6. Set the Wellington on a parchment-lined tray. Bake at 400°F for 15–20 minutes, until puffed and golden. Rest 5 minutes before slicing.
   
7. Slice down the center to reveal the layers. Spoon the berry–citrus sauce beneath or on top. Optional: serve with mashed potatoes or roasted vegetables.