Asian inspired beef wellington
Beef second courses
This recipe ties together my background (Japanese) with my husband’s (English/European). Traditional beef wellington is a very unique recipe on its own, with a prime cut of beef cooked in pastry dough. It embodies the “meat and potatoes” comfort food my husband loves but takes it to another level and is historically reserved for special occasions. By splurging on a wagyu tenderloin and mixing in a few other twists, our beef wellington takes me back to my roots as well. The presentation and taste is enhanced with the shiitake mushrooms, sesame oil, and cherry sauce utilizing dried cherries. It has become a tradition in our family to make this recipe ever since we moved away from our families to Texas. More than any other, this meal makes us feel more at home and connected to our heritage during the holidays.
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