Wagyu Beef Puff Pastry With Black Pepper Sauce Recipe

Prepare and Cook Beef

Pat the Wagyu beef dry if using diced pieces; if using ground, break up into large chunks. Heat 1 tablespoon unsalted butter in a large skillet over medium-high heat until foaming. Add the finely diced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add the Wagyu beef to the skillet. If using diced pieces, sear until browned on all sides; if using ground, cook until just browned but still slightly pink in the center (Wagyu is rich; avoid overcooking). This should take about 3–5 minutes depending on size.

Stir in 1 tablespoon soy sauce, 1 teaspoon oyster sauce, 1 teaspoon Worcestershire sauce, 2 teaspoons coarsely cracked black pepper, 1/2 teaspoon salt, and 1 tablespoon chopped parsley. Cook 1 minute to let flavors meld. Remove from heat and let cool slightly for 5–10 minutes.

Once cooled enough to handle, if needed chop mixture more finely so filling is compact and uniform (for easy assembly). Stir in 1 beaten egg to bind the filling. Taste and adjust seasoning with additional salt or pepper as desired.

In a small saucepan, melt 1 tablespoon unsalted butter over medium heat. Add the finely minced shallot and sauté 1–2 minutes until softened and translucent.

Add 2 teaspoons freshly cracked black pepper and toast in the butter for about 30 seconds to release aroma.

Pour in 120 ml beef stock and 1 teaspoon soy sauce, bring to a gentle simmer and reduce about 2–3 minutes to concentrate flavor.

Lower the heat and stir in 60 ml heavy cream. Heat through but do not boil vigorously. If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and whisk into the simmering sauce. Cook 1 minute until sauce thickens. Season with 1/4 teaspoon salt to taste. Keep warm and set aside.

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

Lightly dust your work surface with 1 tablespoon all-purpose flour. Unfold or roll out each puff pastry sheet to smooth seams. For each sheet, cut into 4 equal rectangles (you should have 8 rectangles total).

Place a generous spoonful (about 2–3 tablespoons) of the cooled Wagyu beef filling onto the center of 4 rectangles, leaving a 1 cm border. Brush the border lightly with the beaten egg wash (beat 1 egg with 1 teaspoon cold water). Top each filled rectangle with a second rectangle of pastry. Press edges to seal and crimp with a fork. Trim excess if needed.

Brush the tops of each pastry fully with egg wash. Optionally sprinkle with 1 teaspoon sesame seeds across the pastries for garnish. Use a small knife to make two small slits in each top to vent steam.

Place pastries on the prepared baking sheet spaced at least 2 cm apart. Bake in the preheated oven for 18–22 minutes, or until pastry is puffed and golden brown. Rotate the sheet halfway through baking for even color.

Remove from oven and transfer to a wire rack to rest 3–5 minutes. Serve warm with the black pepper sauce either drizzled over or served on the side for dipping.